| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 475 | 23g | 9g | 51g |
| sugars | fibre | protein | salt |
| 6g | 2g | 20g | 1.5g |
(Note: These values are estimates and actual nutritional content may vary based on ingredient variations or cooking method.)
Why I Love Austrian Speckknödel
There’s a special kind of alchemy that happens when one combines simple, comforting ingredients with a bit of culinary know-how – and this is certainly the case when it comes to preparing the Austrian classic, Speckknödel. This delightful dish has a humble and hearty character that has the unique ability to gather friends and family round the table, no matter the time of year.
A Far Cry From My Coastal Comfort Zone
As someone who has spent most of her life on the northeastern coast of the United States, I’m more accustomed to the salty tang of the Atlantic and the earthy flavors of New England seafood. But Speckknödel, with its robust, rustic flavors, is a dish that has truly captured my heart – and taste buds. Perhaps it’s the intermingling of smoked bacon and onions gently sautéed in butter, or maybe it’s the welcoming softness of the bread dumplings soaked in savory broth. The contrast of fresh parsley adds a dimension of brightness that balances out the dish’s coziness.
The Warm Embrace of Traditional European Cooking
The best part about Speckknödel is that it’s more than just a recipe. It’s a beloved tradition that hails from the heart of Austria, a testament to the power of home cooking. This delightful recipe takes me back to the kitchens of legendary chefs like Wolfgang Puck, who despite not being the stealth inspiration every time, certainly championed bringing the warmth of his homeland’s traditional cooking to a broader audience.
The ingredients for this dish may seem straightforward, but the result is nothing short of extraordinary. While it doesn’t directly mirror my usual clam chowder or lobster roll, there’s an undeniable undercurrent of familiarity—the sense of love and care poured into every pot, the vibrant community spirit echoed in every shared meal. It’s this universal language of food that makes Speckknödel a fulfilling recipe to make, no matter where you hail from.
Wonderful Pairings for Your Dining Pleasure
When served as an entrée, Speckknödel pairs beautifully with a fresh, crisp salad or a tangy sauerkraut to cut through the rich, buttery dumplings. It can also be served as a side dish to accompany heartier mains like a nicely roasted pork or beef. If you would like to keep things traditional, consider chasing it down with a nice pint of Austrian beer. Regardless of how you choose to serve it, one thing remains undisputed – Speckknödel is a recipe that’s certainly worth the culinary journey.
In the end, why do I love this recipe? Because cooking is a beautiful blend of art and tradition, and every time I make a pot of Speckknödel, I feel I’m not just feeding my loved ones, but also sharing a piece of the world with them. This delightful dish encapsulates everything I hold dear about cooking, blending the savory and the communal into an experience that warms you from the inside out.
What You’ll Need
- 5 cups of cubed stale bread
- 1 cup of diced smoked bacon (Speck)
- 1 medium onion, finely chopped
- 2 tablespoons of unsalted butter
- 1/4 cup of fresh chopped parsley
- 1 and 1/2 cups of whole milk
- 4 large eggs, beaten
- 1 and 1/2 cups of all-purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 6 cups of beef or vegetable broth for cooking
Method
Step One
In a large skillet, melt the butter over medium heat. Then add the diced smoked bacon and finely chopped onion. Sauté until the onion becomes translucent and the bacon is crispy, this usually takes about 8-10 minutes.
Step Two
Add the stale bread cubes to the skillet, stir to combine the ingredients well. Keep stirring until the bread cubes are lightly toasted and have absorbed the bacon and onion flavors.
Step Three
Pour the whole milk over the bread and bacon mixture, stirring constantly to ensure all pieces of bread are soaked evenly. Then remove from heat and let it stand for 15 minutes until the bread cubes soften.
Step Four
After the mixture has cooled slightly, add the beaten eggs, all-purpose flour, fresh chopped parsley, salt, and black pepper. Mix until everything is well combined and the mixture holds together.
Step Five
Roll the mixture into balls, approximately 2 inches in diameter. You should end up with about 12-15 dumplings.
Step Six
In a large pot, bring the beef or vegetable broth to a boil. Then reduce the heat to a simmer and gently drop the dumplings into the broth, making sure not to overcrowd them.
Step Seven
Cook the dumplings in the simmering broth for about 15-20 minutes, or until they are cooked through and have floated to the top.
Step Eight
Serve the Speckknödel hot, with a little bit of the cooking broth if desired. They are traditionally served as part of a hearty soup or stew, but also make a great side dish for roast meat dishes.
