Speckknödel with a South American Twist

Ingredients

In this South American adaptation of Speckknödel, we incorporate traditional South American spices and ingredients to infuse the dish with a vibrant flavor profile. The addition of cumin, cilantro, and jalapeños adds a unique twist to the traditional Austrian recipe, giving it a delightful South American flair. We alse have the original recipe for Speckknödel, so you can check it out.

• 200g (7 oz) smoky bacon, finely chopped 200g (7 oz) smoky bacon, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and finely chopped 1 jalapeño pepper, seeded and finely chopped
• 4 cups (480g) stale bread, cubed 4 cups (480g) stale bread, cubed
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 eggs 2 eggs
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, cook the smoky bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
2. 2.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the cumin, paprika, cilantro, and jalapeño pepper to the skillet. Cook for an additional 2 minutes to allow the flavors to meld together.
4. 4.
   In a large bowl, combine the stale bread cubes, cooked bacon, and the sautéed onion mixture.
5. 5.
   In a separate bowl, whisk together the milk and eggs. Pour the milk mixture over the bread mixture and stir until well combined. Allow the mixture to sit for 10-15 minutes to allow the bread to absorb the liquid.
6. 6.
   Season the mixture with salt and pepper to taste.
7. 7.
   Shape the mixture into small dumplings, about the size of a golf ball.
8. 8.
   Heat the vegetable oil in a large skillet over medium heat. Add the dumplings and cook until golden brown on all sides, about 8-10 minutes.
9. 9.
   Serve the Speckknödel with a South American Twist hot, accompanied by a tangy South American salsa.

Treat your ingredients with care...

• Smoky bacon — Make sure to finely chop the bacon to ensure it distributes evenly throughout the dumplings.
• Stale bread — It's important to use stale bread as it absorbs the liquid better and holds its shape during cooking.

Tips & Tricks

• If you prefer a spicier kick, leave the seeds in the jalapeño pepper.
• Serve the dumplings with a side of tangy South American salsa for an extra burst of flavor.
• These dumplings can be made ahead of time and reheated in the oven for a quick and convenient meal.
• Experiment with different types of smoky bacon to find your favorite flavor profile.
• If you don't have stale bread, you can lightly toast fresh bread cubes in the oven before using them in the recipe.

Serving advice

Serve the Speckknödel with a South American Twist as a main course accompanied by a fresh green salad or roasted vegetables. Garnish with additional cilantro for a pop of color and freshness.

Presentation advice

Arrange the golden brown dumplings on a platter, drizzle with the tangy South American salsa, and sprinkle with chopped cilantro. The vibrant colors and enticing aroma will make this dish a feast for the eyes.