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Loading...A traditional Tyrolean specialty from the Austrian Alps, these hearty bread dumplings are bound with eggs and milk, studded with smoky bacon and golden onions, then gently simmered until tender. They are typically served floating in a clear beef or chicken broth, or alongside roast pork and rich gravies for an authentic Alpine meal.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings4
Yield4 large dumplings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 22 gFat
- 9 gSaturated Fat
- 48 gCarbs
- 3 gFiber
- 6 gSugar
- 22 gProtein
- 890 mgSodium
- 380 mgPotassium
- 160 mgCalcium
- 4 mgIron
- 4 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the dumplings
- 400 g day-old white bread or rolls, cut into 1 cm cubes
- 150 g smoked bacon (Speck), finely diced
- 1 medium yellow onion, finely diced
- 2 tbsp unsalted butter
- 250 ml whole milk, slightly warmed
- 2 large eggs, lightly beaten
- 50 g all-purpose flour
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, snipped
- 1/2 tsp ground nutmeg
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
For cooking and serving
- 2 L salted water or light beef broth
- 2 tbsp melted butter, for brushing
- extra chopped chives, to garnish
Directions
- Place the bread cubes in a large mixing bowl. If they are not already stale, spread them on a tray and let them dry uncovered for a few hours or overnight for the best texture.
- In a skillet over medium heat, cook the diced bacon until crisp and golden, about 5 minutes. Use a slotted spoon to transfer the bacon to the bowl with the bread, leaving the rendered fat in the pan.
- Add the butter to the bacon fat, then sauté the onion for 4-5 minutes until soft and translucent but not browned. Scrape the onions and any fat into the bread mixture.
- Pour the warm milk and beaten eggs over the bread. Add the flour, parsley, chives, nutmeg, salt, and pepper. Gently fold everything together until evenly combined, taking care not to crush the bread. Let the mixture rest for 15 minutes so the bread can absorb the liquid.
- With wet hands, shape the mixture into 4 firm, round dumplings about 10 cm in diameter, pressing firmly so they hold together. If the mixture feels too loose, add a tablespoon of flour; if too dry, a splash more milk.
- Bring the salted water or broth to a gentle simmer in a wide pot — do not let it boil vigorously, as this can break the dumplings apart. Carefully lower the dumplings in using a slotted spoon.
- Simmer the dumplings gently, partially covered, for 20-25 minutes, turning once halfway through. They are done when they feel firm to the touch and float steadily on the surface.
- Lift the dumplings out with a slotted spoon, drain briefly, and transfer to a warm plate. Brush with melted butter, sprinkle with extra chives, and serve hot in broth or alongside your favorite Alpine main.
Cook’s Notes
- Always use stale, day-old bread — fresh bread turns mushy and the dumplings will fall apart in the water.
- Keep the cooking liquid at a bare simmer, never a rolling boil, or the dumplings may crack open and lose their shape.
- Test one dumpling first: if it splits, mix a little more flour into the remaining mixture and rest it again for 5 minutes.
- These dumplings reheat beautifully — slice and pan-fry leftovers in butter for a crispy next-day treat.
- Traditionally served in clear beef broth (Knödelsuppe) or with sauerkraut and roasted pork for an authentic Tyrolean plate.
