Speckknödel

Speckknödel are a traditional dish originating from Austria and Southern Germany. They are a type of dumpling, similar to bread dumplings, but distinguished by the inclusion of finely diced, cured pork fat, known as Speck. The base of Speckknödel is typically made from stale bread, such as white bread or Semmel, which is cut into small cubes and soaked in milk or water. Eggs are then added to bind the mixture, along with flour, salt, pepper, and finely chopped Speck. Sometimes, chopped onions or parsley are also incorporated for added flavor.

The Speckknödel mixture is carefully shaped into balls or patties, which can vary in size depending on regional preference. They are then cooked by simmering them in salted water or broth until they float to the surface and are cooked through. Alternatively, they can be pan-fried after boiling to achieve a crispy exterior. Speckknödel are commonly served as a side dish, often accompanying hearty meat dishes like goulash or stews. They are also frequently enjoyed as a main course, served with a simple salad or a rich broth. The salty, savory flavor of the Speck is a defining characteristic of this popular dumpling.