Recipe For German Bacon Bread Dumplings In Beef Broth
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It’s December and chilly outside, and I want nothing more than to eat nutritious, HOT meals like today’s Speckknödelsuppe to give me a break from all the amazing Christmas cookies and gingerbread! These dumplings easy to make, heat up great, and are super delicious and satisfying. You can serve them in broth as either a starter or entree, your choice. If you’re not in the mood for soup however, simply dish them up as a side with your next pot roast and use them to soak up all that yummy sauce (my second favorite way to eat these!).
Life With Speckknödel Back In Germany
When I still lived in Germany, I never attempted to make these myself because there wasn’t really a need to since you can buy them dehydrated and prepackaged, so all you do is soak them in hot water. But just like with so many other German food items that aren’t readily available in the United States, out of mere necessity I had to find my own recipe. I must say these are of course better than the prepackaged ones since you can actually taste the work and love in them! 😉 If I had to compare them to anything American, I would say stuffing with bacon in it in dumpling shape. They are so, so good!
Advent Calendar Giveaway on Instagram!
The news are out! I am giving away some of my favorite things on Instagram this month, and there is a chance to win every day in December leading up to Christmas (34 chances to win in total actually)! Don’t miss out and follow me on Instagram now!
And A Glass Of Wine…
Grüner Veltliner, Austria’s signature grape, by Lenz Moser makes a fantastic pairing for this Speckknödelsuppe. Its crisp, fruity, spicy flavor components help brighten up this dumpling meal, leaving you wanting more. Find out where you can pick up a bottle by completing this quick form.
Next Up: Nussecken – German Nut Corners
Speckknödel are ah-mazing (If you agree, please leave a comment. If you’re like “meh,” read on. :-D)! To tickle your sweet tooth, I am giving you one of my very favorite pastry recipes up next! Super easy to make, so so delicious, and very popular during the winter, but really all year around, Nussecken must have been sent from heaven. To make sure you’re not missing out on my recipes, subscribe now to receive weekly email notifications when my recipes go live! Also, if you’re not following me on Instagram yet, it’s way overdue! I am hosting an advent calendar (aka 34 chances to win) this month of some of my very favorite things (yes, just like the song!), and you CANNOT MISS OUT! Follow me now!
Speckknödel Recipe (serves 4 to 6):
Bacon Bread Dumpling Dough:
- 7 oz (200 g) French or ciabatta rolls
- 1 c (240 ml) milk
- 2 eggs
- 3.5 oz (100 g) bacon (I love using Trader Joe’s Uncured Black Forest Bacon for this)
- 1 yellow onion
- 3 Tbsp flour (may need more)
- salt, pepper & nutmeg
- 2 quarts/liters beef broth
- leeks and/or chives for garnish
- Start by allowing the rolls to soak in the warm milk and eggs for 30 minutes.
- Small dice the bacon and sauté with the small diced onion over medium high heat. Season to taste with salt, pepper and nutmeg, allow to cool for a bit, and add to the soaked rolls.
- Dust with flour, add in chopped parsley (I used about a handful, but you can use more or less depending on taste), and using your hands, knead until a dough develops. You will still have bread chunks in it, but you don’t want this to be too wet. If needed, add more flour until you achieve a slightly sticky dough.
- Form small bread dumplings by hand (keep a bowl of water closeby to keep your hands with, so the dough doesn’t stick as much).
- Bring a large pot of salted water to a boil. Reduce heat to low (you want it to stop simmering, but just stay hot), add in the dumplings and soak for 15 minutes.
- Remove with a skimmer, then serve in hot beef broth with cut up chives, leeks or both. They’re also great served as a side with a pot roast!
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