|Name:||Tiroler Speckknodel||Contributor:||Martin Golding|
|Description:||Tiroler Speckknodel (Tyrolean Bacon Dumplings)||Posted:||2001-08-07|
|Key words:||dumpling, bacon||Category:||Main Dishes|
1-1/2 Tbsp butter
3-4 stale hard rolls or kaiser rolls
3 oz lean Tyrolean bacon, finely diced
1/2 c warm milk
approx. 2 Tbsp flour
1 Tbsp butter
1 Tbsp chopped parsley
1 Tbsp chopped chives
|Preparation:||Peel and finely dice onion, saute in butter until translucent.
Cut stale rolls into cubes, place in mixing bowl with onions.
Finely dice bacon and add to bread cubes.
Mix eggs with milk and add to bread/bacon mixture.
Add flour, butter, parsley, chives, and seasonings and mix well.
Let stand approx. 20 minutes.
Meanwhile, fill a large pot with water and heat to boiling.
Using wet hands, form 8 dumplings. Gently place dumplings in water and
immediately turn heat down to a gentle simmer.
Let simmer for 10-15 minutes, drain, and serve.
|Notes:||Tyrolean Bacon Dumplings are a mainstay of everyday Tyrolean food.
There are many different recipes, but the basic elements are bread,
bacon or ham. During Lent these dumplings are often made without bacon
or ham and are browned in butter before boiling. Such dumplings are
known as "Tiroler Fastenknodel" (Tyrolean Lenten Dumplings), and are
served with sauerkraut.