Speckknoedel (Austrian Bacon Dumplings) is a traditional Austrian recipe for a classic dish of bread and bacon dumplings bound with sour cream, and egg yolk and flour that are flavoured with herbs and served with sauerkraut and onions. The full recipe is presented here and I hope you enjoy this classic Austrian version of: Austrian Bacon Dumplings (Speckknoedel).
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Ingredients:
6 slices of slightly-stale white bread
5 slices of thick-cut bacon
80ml single cream
70g flour
1/2 tsp baking powder
1/4 tsp (heaped) caraway seeds
1/4 tsp dried thyme
1/4 tsp freshly-ground black pepper
1/2 tsp salt (or to taste)
yolk of one large egg
1 tbsp unsalted butter
75g sliced white onions
225g sauerkraut, rinsed and drained
1 tbsp fresh parsley, chopped
Method:
Trim the slices of bread then cut into 12mm cubes. Now cut the bacon into 8mm squares, add to a non-stick pan and fry over medium heat for about 5 minutes, stirring frequently. After this time transfer the meat onto paper towels with a slotted spoon and pat dry. Add the breadcrumbs to the pan and fry in the remaining bacon fat until browned (about 4 minutes). When done, transfer to a large bowl with a slotted spoon.
Pour water to a depth of about 8cm in a wide bottomed pan then bring to a boil (you will need this later). Now add the cream to the bread in the bowl and gently toss the fried bread cubes until they absorb all the cream. Add in the cooked bacon, along with the flour, baking powder, caraway seeds, thyme, black pepper and ¼ tsp of the salt. Beat the egg yolk then add to the bowl before stirring gently to blend all the ingredients.
Using your hands, shape the mixture into 3 to 3.5cm spheres (if the mix is a little dry then add a few tablespoons more cream) and set these so that they are not touching on a lightly-greased baking tray. When done, melt the butter in a large frying pan, add the onions and fry for about 2 minutes, or until just soft. Add the sauerkraut and the remaining salt. Stir to combine, then cover the pan and allow to simmer gently for about 12 minutes.
In the meantime, add the dumplings to the pan of simmering water and cook for about 10 minutes or until cooked through. Transfer the 'speckknoedel' (dumplings) to a warmed bowl then spoon the onion and sauerkraut mixture over the top. Garnish with the parsley and serve.
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