Have you ever wanted to make this dumpling specialty that comes from the Austrian region Tyrol? Here is the recipe for the Tyrolean Speck Dumplings. They can be served in a beef broth or with a gravy. To make these dumplings you need to get a good German smoked ham, please don’t use the American bacon. It’s been said that it used to be a typical winer dish back then but as of today it is welcome for every season.
These dumplings are especially good when made a day before you want to serve them. You would store them wrapped in the fridge for 1 day. The dumplings can firm up before you place them into a broth or as side dish for your beef or pork roast in gravy. Happy Cooking!
Ingredients Tyrolean Speck Dumplings
8 small rolls, 2 days old (preferably Kaiser rolls or German style)
100 g smoked bacon (Schinken) or, if you don’t want to use cooked ham, use 200 g bacon
100 g cooked ham
salt, pepper, nutmeg to taste
4 tbsp parsley, chopped
Cooking Instructions Tyrolean Speck Dumplings
- Cut rolls in very small cubes.
- Heat the milk and pour over the roll cubes.
- Cover and let sit for 30 min.
- Cut bacon in very small cubes, place in a pan and fry briefly – don’t use any grease.
- Peel onion, chop very fine. Add to bacon.
- Cut cooked ham in small cubes and add to bacon. Fry briefly again.
- Combine bacon mix with the rolls.
- Add the eggs, spice with salt, pepper and nutmeg. Add chopped parsley.
- With hands knead until you get a dough.
- In a large pan bring water with some salt to a boil.
- With wet hands form smaller dumplings, about 10-12.
- Place dumplings into the boiling water, reduce heat right away. Water should not get bubbly anymore. If so, add some cold water.
- Let dumplings simmer for about 20 min.
- Remove the dumplings with a slotted spoon and serve them right away.
If you see the dumpling dough is not firm enough, add some natural breadcrumbs (not panko style).
If you use American rolls reduce the amount 50% because the German rolls are much smaller.