German Bacon Dumplings (Speckknödel)
German bacon dumplings are bread-based dumplings that are perfect in a hearty beef broth or served with Rinderrouladen (beef rouladen), German pork goulash or Kohlrouladen (stuffed cabbage rolls). Speckknödel dumplings are easy to make, heat up great, and are super delicious and satisfying.
- Prep time
- 40 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 grams old bread
- 240 milliliters milk
- 2 eggs
- 100 grams bacon
- 1 yellow onion (on the smaller side)
- 3 Tablespoons flour (you may need more)
- parsley (fresh or dried)
- salt
- pepper
- nutmeg
Instructions
- 1
Soak the bread in barely warm milk and eggs for 30 minutes.
- 2
In the meantime, small dice the bacon and sauté with the small diced onion over medium high heat. Season to taste with salt, pepper and nutmeg, allow to cool for a bit, and add to the soaked bread.
- 3
Dust with flour, add in chopped parsley (I used about a handful, but you can use more or less depending on taste).
- 4
Using your hands, combine until you have a thick kneadable, slightly sticky dough consistency. You don't want your dough to be too wet, so you may need to add a little more flour. There will still be some bread chunks in the dough and that is actually okay and desired.
- 5
Shape small bread dumplings by hand. It helps to have a bowl of water closeby to keep your hands wet, so the dough doesn't stick as much.
- 6
Bring a large pot of salted water to a boil. Reduce heat to low. The water should stop simmering, but stay hot.
- 7
Add in the dumplings and soak for 15 minutes. Remove with a skimmer.
- 8
Serve in hot beef broth with cut up chives, leeks or both or as a side with your favorite roast, German pork goulash, beef rouladen or cabbage rouladen or a German roast.