July 7, 2019

A heart-warming recipe for all the home-sick Austrians around the world. These dumplings made from old bread [Semmeln to be exact] that went dry are a classic Austrian dish. Served as a side to a good piece of meat or with mushroom sauce it’s an all-time favourite of mine. Pimped with bacon inside inside is the Tyrolian version for the real meat lover on a cold day [of hard labour :D]

  • 80g Speck
  • 1 small onions
  • 150g dry white bread cubes
  • 40g flour
  • 100ml milk
  • 2 eggs
  • 1 tablespoon chives
  • good pinch salat

_ finely chop onion and chives
_ finely dice Speck
_ fry Speck cubes in a large pan
_ add onion and sauté until glassy

_ combine all ingredients in a large bowl and toss well [should be nice and sticky]
_ cover and leave to soak for about 15 minutes 

_ wet your hands, take small amounts of mixture and form small balls [8-12 balls]

_ bring salted water to a soft boil
_ cook dumplings for 15 to 20 minutes [depending on size]
_ remove from water and leave for 2-3 minutes for the water to drip off

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