Bacon Dumplings (Austrian Tirolean Speckknödel)

Few dishes conjur up such strong emotions in Tirol as dumplings, because dumplings are a core part of the Tirolean diet. While centuries ago there were just a few different varieties, these days you will find all manner of weird and wonderful creations. This recipe is an authentic Tirolean version with bacon.

5 white bread rolls, stale or bread cubes (250 g)
sea salt
milk, divided (0.25 L)
2 eggs
3 Tbsp. breadcrumbs
smoked bacon ("Speck"), finely cubed (80 g)
butter (30 g)
fresh chives
salted water
vegetable or beef broth (1½ L)

Garnish:
coleslaw or green salad

Cut the stale white bread into small cubes. Pour some warm milk over the bread cubes and let soak for a few minutes.

Cut the smoked bacon into small cubes and fry in the butter, until golden brown and crisp.

Beat the remaining milk and eggs together and add to the soaked bread mixture with the bacon, chives and breadcrumbs. Season with salt and knead quickly to blend all the ingredients. (Many veteran dumpling-makers will insist that the best way to do this is with the hands.) If the dough is too moist, knead in some more breadcrumbs.

Bring salted water to a boil and reduce to a simmer. With dampened hands, form the dumpling mixture into 8-12 balls. Add gently to the salted water and keep on the simmer for 10-15 minutes.

Serve the bacon dumplings in a large bowl with hot broth and sprinkle chopped chives on top to garnish. Good side choices are coleslaw or a green salad.

Makes 4 servings.

For Vegetarians: Simply skip the bacon and use cheese cubes and vegetable broth.