Tiroler Speckknödel

Ingredients

Equipment Needed

• •Large wide pot (at least 5 liters) for simmering
• •Small frying pan for the Speck and onion
• •Slotted spoon for lifting Knödel
• •Large mixing bowl

Instructions

1. 1

   Soak the bread cubes

   Place the bread cubes in a large mixing bowl. Whisk together the warm milk and eggs, then pour the mixture over the bread. Toss gently with your hands so every cube gets coated. Let this sit for at least fifteen minutes. The bread needs time to absorb the liquid evenly. If your bread is very stale and hard, give it twenty to twenty-five minutes. If it's only a day old and still slightly soft, fifteen will do. You want the cubes softened through but not dissolved into mush.

   The bread matters more than anything else in this recipe. Use proper white bread or Semmeln that have gone stale naturally, at least a day old and preferably two. Fresh bread absorbs too much liquid and turns the Knödel gummy. If you're in a rush, cut the bread into cubes and dry them in a low oven (120°C) for fifteen minutes.
2. 2

   Cook the Speck and onion

   While the bread soaks, melt the butter in a small pan over medium heat. Add the diced onion and cook gently until soft and translucent, about five minutes. You don't want color on the onion, just sweetness. Push the onion to one side, add the diced Speck, and let it render for three to four minutes until the edges turn golden and the fat goes glossy. The kitchen will smell like a Tyrolean Gasthaus. Take the pan off the heat and let the mixture cool for a few minutes before adding it to the bread.

3. 3

   Build the Knödel mixture

   Add the Speck and onion mixture to the soaked bread, scraping in every drop of rendered fat. That fat is flavor. Sprinkle in the flour, chopped parsley, salt, pepper, and nutmeg. Now work everything together with your hands. Not a spoon. Your hands. You need to feel the texture. Squeeze the mixture gently, folding it over on itself, until it holds together when you press a handful. The flour binds the whole thing. If it feels too wet and won't hold shape, add another tablespoon of flour. If it feels dry and crumbly, splash in a little more milk. Let the mixture rest for ten minutes. The flour needs time to absorb moisture and the bread will continue to soften and bind.

   Don't overwork the mixture. You want the bread cubes to hold some of their shape inside the finished Knödel. If you knead it like dough, you'll end up with a dense, heavy ball instead of something light and textured.
4. 4

   Shape the Knödel

   Wet your hands with cold water. This keeps the mixture from sticking. Take a generous handful, about the size of a tennis ball, and roll it gently between your palms into a smooth round shape. Don't squeeze hard. Firm enough to hold, gentle enough to stay light. If cracks appear on the surface, smooth them over with wet fingers. Set each Knödel on a lightly floured plate. You should get eight from this amount.

   Test one Knödel first. Drop it into the simmering water and watch it. If it holds together, you're good. If it starts to break apart, the mixture needs more flour or another egg. Better to know with one than to lose all eight.
5. 5

   Simmer the Knödel

   Bring a wide, deep pot of salted water to a boil, then reduce the heat until you see only gentle bubbles breaking the surface. This is critical. A rolling boil will tear the Knödel apart. A gentle simmer holds them together and lets them cook evenly. Lower the Knödel in carefully with a slotted spoon, giving each one room. Don't crowd the pot. They need space to float. Cook for eighteen to twenty minutes. They'll sink at first, then rise to the surface after a few minutes. Once they're floating, they need another fifteen minutes or so. When they're done, they'll feel firm on the outside but still give slightly when you press them.

6. 6

   Serve the Knödel

   Lift the Knödel out with a slotted spoon and drain briefly. For the broth version, place two Knödel in a deep bowl and ladle hot, clear beef broth over them. Scatter fresh chives on top. For the plated version, serve them beside braised Sauerkraut with a little melted butter spooned over and a sprinkle of chives. Both ways are correct. Both ways are good. Every Tyrolean family has an opinion about which is better. Mahlzeit!

Chef Tips

• •Seek out real Tiroler Speck if you can. It's dry-cured and cold-smoked, with a juniper and pepper seasoning that ordinary bacon doesn't have. Italian-style speck works well as a substitute. Supermarket bacon will do in a pinch, but choose a thick-cut, smoky variety and know that the flavor will be simpler.
• •The resting time after mixing is not optional. The flour and bread need those ten minutes to come together properly. If you shape the Knödel immediately, they're more likely to fall apart in the water.
• •Leftover Knödel are almost better the next day. Slice them about a centimeter thick and fry them in butter until the cut sides turn golden and crisp. Serve with a fried egg on top and a green salad. This is called Knödelgröstl and it's one of the best things you can do with leftovers in the entire Austrian kitchen.
• •The nutmeg should be barely there, just a whisper. If you can taste it distinctly, you've used too much. Freshly grated makes all the difference.

Advance Preparation

• •The Knödel mixture can be made up to four hours ahead and refrigerated. It actually shapes more easily when cold. Let it sit at room temperature for ten minutes before shaping.
• •Cooked Knödel can be refrigerated for two days. Reheat by simmering gently in broth for five minutes, or slice and pan-fry them for Knödelgröstl.
• •The bread cubes can be cut and dried a day ahead. Store them uncovered on the counter overnight.

Frequently Asked Questions

Nutrition Information

1 serving (about 240g)