About this recipe:Tyrolese bacon dumplings, known in Austria as Speckknödel. These dumplings are a speciality from the state of Tyrol in western Austria. They are made from stale bread rolls, milk and smoked pork belly. Serve on a bed of caramelised onions.
5 (about 200g) stale bread rolls, diced
1/2 onion, finely chopped
200g smoked pork belly, finely diced
2 eggs, lightly beaten
1 small bunch fresh parsley, finely chopped
salt and pepper, to taste
1/4 teaspoon ground nutmeg
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In a saucepan, melt the butter and cook and stir onions until soft and translucent. Pour in the milk, bring to the boil and then pour the mixture over the bread. Mix and let rest for about 30 minutes.
In the same pan, fry the pork belly until browned. Set aside.
Add lightly beaten eggs to the bread mixture and add parsley, salt, pepper and nutmeg. Mix in pork belly and stir until well combined.
With wet hands form the dumplings into uniform balls. In a saucepan bring some salted water to a low simmer and carefully add the dumplings. Cook for 10 to 15 minutes, until the dumplings float to the surface. Make sure, the water does not boil, otherwise the dumplings will fall apart.
Remove the dumplings with a slotted spoon and serve immediately.