Speckknödel (Austrian Bacon Dumplings)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Melt the butter for the dumpling base in a medium skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

   Ongeveer 4 min

2. 2

   Add the diced speck to the skillet and cook for another 4-5 minutes, until it has rendered some fat and is slightly crisp. Remove from heat.

   Ongeveer 5 min

   Tip van de kok: Be careful not to burn the onions while the speck is crisping.

3. 3

   Place the stale bread cubes in a large mixing bowl. Pour the hot speck and onion mixture directly over the bread.

   Ongeveer 1 min

4. 4

   In a separate small bowl, whisk together the lukewarm milk, eggs, some of the salt, the black pepper, and the nutmeg.

   Ongeveer 2 min

5. 5

   Pour the milk and egg mixture over the bread. Add the chopped parsley and gently mix with your hands or a large spoon until everything is evenly moistened.

   Ongeveer 2 min

   Tip van de kok: Avoid compressing or overmixing the bread, which can make the dumplings tough.

6. 6

   Cover the bowl and let the mixture rest for 15 minutes to allow the bread to fully absorb the liquids.

   Ongeveer 15 min

7. 7

   Sprinkle the flour over the mixture and gently knead it in until the mass holds together. If it's too wet, add a little more flour; if too dry, a splash of milk.

   Ongeveer 2 min

8. 8

   Bring a large pot of water to a boil, then add the remaining salt and reduce the heat to a gentle simmer.

   Ongeveer 5 min

   Tip van de kok: A rolling boil can cause the dumplings to break apart, so a simmer is crucial.

9. 9

   With wet hands, form the mixture into 8 round, compact dumplings, about the size of a tennis ball.

   Ongeveer 4 min

   Tip van de kok: Wetting your hands prevents the sticky mixture from clinging to your palms.

10. 10

    Carefully slide the dumplings into the simmering water. Cook for 15-20 minutes, uncovered. They are done when they float to the surface and spin gently.

    Ongeveer 20 min

    Tip van de kok: To check for doneness, you can remove one dumpling and cut it in half; it should be cooked through with no raw dough in the center.

11. 11

    Remove the cooked dumplings with a slotted spoon and let them drain briefly.

    Ongeveer 1 min

12. 12

    Serve immediately in a warm bowl. If using the garnish, melt the garnish butter and drizzle it over the dumplings, then sprinkle with fresh chives.

    Ongeveer 1 min