KNOEDEL RECIPES

Steps:

• To make your Knödel , first prepare the meat broth and keep it warm. Next, peel and finely chop the onion 1 . Cut the speck into very small pieces 2 of around 110 inch (2-3 mm) 3 .
• Melt the butter in a pan over low heat 4 , then add the onion 5 and speck 6 . Brown for 5 minutes, stirring frequently.
• Then turn off the heat and set aside 7 . Chop the chives and parsley 8 , then cut the stale bread into cubes of around ¼ inch (0.5 cm) 9 .
• Pour the bread into a bowl and add the milk (start with ¾ cup (200 g) and add more if the mixture is too dry and not very malleable) 10 . Add the eggs 11 and the chopped chives and parsley 12 .
• Continue adding the warm speck and onion 13 , and start mixing everything together 14 . If the mixture is too dry, add more milk. If it’s gone too sticky or soft, try adding a little flour to the mixture. Once the mixture is ready, moisten your hands a little with cold water and shape the dumplings by rolling the dough between your hands. The dumplings should be around 2 inches (5 cm) in diameter 15 .
• Place them on a tray as you shape them 16 . You should end up with around 10 of them. Once they’re ready, you’ll need to cook your dumplings in the boiling meat stock 17 , which should take around 15 minutes at a moderate simmer. Serve your Knödel (Tyrolean-style dumplings) piping hot 18 .

Steps:

• To make your Knödel , first prepare the meat broth and keep it warm. Next, peel and finely chop the onion 1 . Cut the speck into very small pieces 2 of around 110 inch (2-3 mm) 3 .
• Melt the butter in a pan over low heat 4 , then add the onion 5 and speck 6 . Brown for 5 minutes, stirring frequently.
• Then turn off the heat and set aside 7 . Chop the chives and parsley 8 , then cut the stale bread into cubes of around ¼ inch (0.5 cm) 9 .
• Pour the bread into a bowl and add the milk (start with ¾ cup (200 g) and add more if the mixture is too dry and not very malleable) 10 . Add the eggs 11 and the chopped chives and parsley 12 .
• Continue adding the warm speck and onion 13 , and start mixing everything together 14 . If the mixture is too dry, add more milk. If it’s gone too sticky or soft, try adding a little flour to the mixture. Once the mixture is ready, moisten your hands a little with cold water and shape the dumplings by rolling the dough between your hands. The dumplings should be around 2 inches (5 cm) in diameter 15 .
• Place them on a tray as you shape them 16 . You should end up with around 10 of them. Once they’re ready, you’ll need to cook your dumplings in the boiling meat stock 17 , which should take around 15 minutes at a moderate simmer. Serve your Knödel (Tyrolean-style dumplings) piping hot 18 .