Ingredients
| Ingredient | Quantity |
|---|---|
| Stale Bread | 250g |
| Speck (smoked ham) | 150g |
| White Onions | 50g |
| Eggs | 2 |
| Whole Milk | 250g |
| Butter | 10g |
| Black Pepper | To taste |
| Parsley | To taste |
| Chives | To taste |
Instructions
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Prep the Speck: Start by finely dicing the speck (smoked ham) into small pieces, around 2-3 mm in size.
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Cook the Onion: In a frying pan, melt the butter over low heat. Add the chopped white onions and cook for about 5 minutes, stirring frequently until soft and translucent. Once done, turn off the heat and set aside to cool.
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Prepare Herbs and Bread: While the onions cool, finely chop the chives and parsley. Next, cut the stale bread into small cubes, approximately 0.5 cm in size. Place the bread cubes into a large mixing bowl.
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Combine the Wet Ingredients: Pour the whole milk (start with 200g) over the bread cubes. Stir gently to help the bread absorb the milk. If the mixture feels too dry, add more milk until the bread is thoroughly moistened and soft but not soggy.
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Mix in the Eggs and Herbs: Crack the eggs into the bowl with the bread mixture. Add the freshly chopped parsley and chives. Mix everything together until the mixture is evenly combined.
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Add Speck and Onion: Incorporate the cooled speck and onion mixture into the bread mixture. Stir until evenly distributed.
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Adjust the Consistency: If the dough is too dry and crumbly, add a little more milk. If it’s too wet or sticky, you can add a tiny bit of flour to bind the mixture.
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Shape the Knödel: Wet your hands lightly with cold water and begin shaping the dough into balls. Each Knödel should be about 5 cm in diameter. Place the formed dumplings on a tray or plate as you go. This recipe will yield approximately 10 Knödel.
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Cook the Knödel: Bring a pot of beef broth to a boil. Once it’s boiling, lower the heat to a gentle simmer and carefully drop the Knödel into the pot. Allow them to cook for 15 minutes, ensuring the broth remains at a steady simmer. The Knödel will rise to the surface when they’re done.
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Serve: Once cooked, remove the Knödel from the broth using a slotted spoon. Serve them hot, ideally with a rich broth or as a side dish to complement a hearty main course.
Tips
- The Knödel can be made in advance and stored in the fridge for a day or two before cooking.
- If you prefer a lighter texture, you can omit the speck and add a bit more herbs or cheese to the mixture.
- Serve these Tirolean Knödel with a flavorful gravy, or enjoy them on their own, paired with a simple green salad for a comforting meal.
This traditional Tirolean recipe is not only hearty but rich in flavor, offering a satisfying dish that can be enjoyed at any time of year, particularly in colder months. The combination of speck, onions, and fresh herbs gives a savory depth to the fluffy dumplings, making them a comforting choice for family dinners or special occasions.
