Elisabeth’s Speckknödel (dumplings with Speck)

• 250 g firm white bread (a few days old) or precut dumpling bread (Knödelbrot)
• 1 large onion (approx. 60 g)
• 30 g butter
• 120 g South Tyrolean Speck, finely diced
• 60 g flour
• 150 ml milk
• 3 eggs
• 3 tsp parsley or chives, finely chopped
• 1 pinch salt

Cut the bread into cubes. Finely dice the onion and sauté in the butter. Loosely combine the bread, Speck and flour in a large bowl. Combine the eggs, milk, parsley and salt and add to the bread. Add the onion. Combine into a dough and knead. Leave to stand for about 15 minutes. Shape into dumplings with moistened hands and simmer in salted water for 15 to 20 minutes.

Elisabeth’s tips

• If desired sauté the Speck in advance.
• You can add some finely chopped leek rings, according to the season. They will give a particularly fine flavour.
• Dry dumpling bread is best. It is important to allow the dough to soak well. The drier the bread, the more liquid you will need to add.
• In South Tyrol, Speckknödel are served either as a starter in a hearty meat soup or as a side dish with roast dishes or as a main course with fresh salad from the garden. In autumn and winter, Speckknödel are often served with sauerkraut.
  
  Have fun cooking!