SPECKKNOEDEL (AUSTRIAN BACON DUMPLINGS) – Austrian Food Recipes

SPECKKNOEDEL (AUSTRIAN BACON DUMPLINGS) – Austrian Food Recipes

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    Directions

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    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

    (Visited 3 times, 1 visits today)

    Paul

    Owner of Recipe Flow

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