Recipe ingredients and directions:

 6 sl Slightly stale white bread

5 sl Thick cut bacon

1/3 c Light cream

1/2 c Flour

1/2 ts Baking powder

1/4 ts (heaping) caraway seeds

1/4 ts Dried thyme

1/4 ts Freshly ground black pepper

1/2 ts Salt (or to taste)

Yolk of one large egg

1 tb Unsalted butter

1/2 c Sliced white onions

1/2 lb Rinsed and drained

-sauerkraut

1 tb Chopped fresh parsley

1. Trim the bread slices and cut them into 1/2 inch

cubes.

2. Cut the bacon slices into 1/3 inch squares. Saute

them over moderate heat in a large skillet for about 5

minutes. Stir frequently. Transfer them to paper

towels with a slotted spoon, and pat dry.

3. Pour water to a depth of 3 inches into a wide

bottomed pot and bring it to a simmer (in preparation

for step 8).

4. Brown the bread cubes in the hot bacon fat for 3

to 5 minutes. Transfer them to a large bowl.

5. Add the cream to the bowl. Gently toss the bread

until it absorbs all the cream. Add to this mixture

the bacon, flour, baking powder, caraway seeds, thyme,

pepper, and 1/4 teaspoon of the salt. Beat the egg

yolk and add it to the bowl. Gently blend all the

ingredients.

6. Shape the mixture into 1 1/4 inch spheres with

your hands. (If your mixture is too dry, moisten it

with a little more cream.) Place the dumplings on a

plate as you make them, arranging them in one layer so

they do not touch each other.

7. Melt the butter to moderate heat in a clean large

skillet. Add the onions and saute for 2 minutes. Add

the sauerkraut and the remaining salt and blend the

mixture. Cover, and cook for 12 minutes.

8. Cook the dumplings in the simmering water for

about 10 minutes (start this step as soon as you cover

the onion-sauerkraut pan.) You need not turn the

dumplings as they will do that by themselves.

9. Transfer the cooked 'speckknoedel' to a warm bowl

and cover them with the onion-sauerkraut mixture.

Garnish with parsley and serve immediately.

Serves 3 to 4.

(Note: The ingredient listing does not show any

butter, but the instructions do. One Tbsp would do

adequately, I would think. (And back home, we would

dust the onions with flour near the end of the

roasting period, and add a little stock, to have the

sauerkraut in a thin sort of gravy. Karin.)

Category: Austrian Recipes