Bavarian Speckknoedel


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*Double-smoked bacon has some of the fat air-dried out of it. It’s closer to an air-cured ham than American bacon.

Fairly difficult

Bavarian Speckknoedel


For 4 Person(s)


  • 5 ounces double-smoked bacon*, finely diced
  • 1 tablespoons European-style butter
  • 2 medium onions, chopped
  • 10 ounces day-old white bread or Brötchen, cut into 1-inch pieces
  • 1 tablespoons milk
  • 2 eggs
  • White pepper
  • 2 tablespoons flour, heaping
  • Salt
  • 1 cups parsley, washed and finely chopped

Bavarian Speckknoedel Directions

  1. Fry the bacon in a saucepan until golden brown. Leaving the fat in the pan, remove the bacon and set aside.
  2. In the same pan, melt the butter in the bacon fat and sauté the onions until golden brown. Keeping the fat in the pan, remove the onions and set aside.
  3. Add the bread to the pan and fry until lightly browned on all sides. Remove the bread from the pan, place in a mixing bowl and allow to cool.
  4. In a separate bowl, stir together the milk, eggs and pepper. Pour over the bread and mix well. Let stand for at least 3 hours.
  5. Combine the flour, bacon, onions and bread mixture and stir together to blend well. Dampen hands and form 8 dumplings from the mixture.
  6. Bring salted water to a boil in a large pot. Carefully place dumplings in the boiling water and cook for 15 to 20 minutes.
  7. Remove the dumplings from the water and drain. Arrange on a platter and sprinkle with the parsley.

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