South Tyrolean Speck Dumplings

Here is a easy and authentic South Tyrolean Speck Dumplings (Südtiroler Speckknödel) recipe!

Ingredients (for 4 servings / about 8 dumplings)

250 g (about 9 oz) bread cubes for dumplings(or stale white rolls, cut into small cubes)

150–180 g (5–6 oz) South Tyrolean speck, finely diced

1 small onion, finely chopped

2–3 tbsp butter or lard

250 ml (1 cup) warm milk

2 eggs

Salt (careful—speck is salty!)

Black pepper

A pinch of nutmeg

Optional: 2–3 tbsp flour if the mixture is too soft

Method

Heat the butter in a pan. Add the onion and cook until soft and translucent. Add the speck and sauté briefly for 1–2 minutes. Let it cool slightly.

Put the bread cubes in a large bowl. Pour warm milk over them and let sit for a few minutes.

Add eggs, the onion-speck mixture, pepper, and nutmeg. Mix everything gently—don’t mash the bread too much. Let the mixture rest for 10–15 minutes.

The mixture should be moist but hold its shape. If too soft: add a little flour. If too dry: add a splash of milk. With wet hands, form medium-sized round dumplings.

Place the dumplings in barely simmering salted water. Let them gently simmer (not boil!) for 15–18 minutes. They are done when they rise to the top and feel firm.