Dish

Speckknödel

The dough for Speckknödel is made from flour, eggs, and water. The filling is made from bread, bacon, eggs, and salt. The dough is rolled out and cut into circles, and then the filling is placed in the center of each circle. The dough is then folded over the filling and the edges are pinched together to seal the Speckknödel. The Speckknödel is then boiled in salted water until it is cooked through. Speckknödel can be served hot or cold, and is often topped with melted butter or a creamy sauce.

European cuisine› Alpine cuisine› Austrian cuisine

Dumplings

Origins and history

Speckknödel has been a traditional dish in Austria for centuries, and is believed to have originated in the Tyrol region. It was originally made with a filling of leftover bread and bacon, and was a way for people to use up their leftovers. Today, Speckknödel is a popular dish throughout Austria and is often served at special occasions such as weddings and holidays.

Dietary considerations

Speckknödel is not suitable for those who are gluten intolerant or have a wheat allergy.

Variations

There are many variations of Speckknödel, including Speckknödel with cheese or vegetables. There is also a sweet version of Speckknödel which is filled with fruit and sugar.

Presentation and garnishing

Speckknödel can be presented on a platter with a drizzle of melted butter or a creamy sauce on top. It can also be garnished with fresh herbs such as parsley or chives.

Tips & Tricks

When making Speckknödel, be sure to use fresh bread and bacon for the filling. Also, be sure to seal the edges of the Speckknödel tightly so that the filling does not leak out during boiling.