Bavarian Speckknoedel
Category:
Courtesy of GermanDeli.com
*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
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PrintIngredients
For 4 Person(s)
Recipe
- 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
- Fry the bacon in a saucepan until golden brown. Leaving the fat in the pan, remove the bacon and set aside.
- 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.
- 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.
- 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.
- Combine the flour, bacon, onions and bread mixture and stir together to blend well. Dampen hands and form 8 dumplings from the mixture.
- Bring salted water to a boil in a large pot. Carefully place dumplings in the boiling water and cook for 15 to 20 minutes.
- Remove the dumplings from the water and drain. Arrange on a platter and sprinkle with the parsley.
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