Entree: Austria – Tyrol – Tiroler Knödel (Hearty Tyrolean bread dumplings made with stale bread, bacon, onion, eggs, and herbs, boiled until firm and served with rich meats or gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 8 oz (225 g) stale white bread, cut into 1/2-inch (1 cm) cubes
- 4 oz (115 g) smoked bacon or Speck, diced
- 1 medium onion, finely chopped
- 2 tbsp (28 g) unsalted butter
- 2 large eggs
- 1/2 cup (120 ml) whole milk
- 1/4 cup (30 g) all-purpose flour
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tsp (6 g) fine salt
- 1/2 tsp (1 g) freshly ground black pepper
- 4 cups (960 ml) beef or chicken stock or salted water for simmering
- 2 tbsp (10 g) chopped chives (optional)
- Melted butter or gravy for serving

Instructions

1. Place the bread cubes in a large mixing bowl. In a skillet, melt the butter over medium heat and sauté the diced bacon until some fat renders and edges are crisp, about 5–6 minutes. Add the chopped onion and cook until soft and translucent, about 4–5 minutes; cool slightly.
2. Pour the milk over the bread cubes and let soak 5 minutes until softened. Add the sautéed bacon and onion (with any rendered fat), beaten eggs, flour, chopped parsley, salt, and pepper. Mix thoroughly until the mixture holds together; if too wet, add 1–2 tbsp (8–16 g) more flour.
3. Let the mixture rest 10 minutes to hydrate fully. With wet hands, form the mixture into 8 medium dumplings about 2 1/2–3 inches (6–7.5 cm) in diameter, pressing firmly so they hold their shape.
4. Bring the stock or salted water to a gentle simmer in a large pot; do not boil vigorously. Carefully lower the knödel into the simmering liquid, ensuring they have room and are not crowded.
5. Simmer the knödel gently for 15–20 minutes until firm and cooked through; they will rise slightly and have a springy feel when done.
6. Use a slotted spoon to remove the knödel, drain briefly, and serve hot with melted butter, a rich meat gravy, or alongside roast beef or pork. Garnish with chopped chives if desired.