Have you ever wanted to make this dumpling specialty that comes from the Austrian region Tyrol? Here is the recipe for the Tyrolean Speck Dumplings. They can be served in a beef broth or with a gravy. To make these dumplings it’s recommended to get a good German smoked ham, at least German style. Schaller and Weber of NY have really good meat products. It’s been said that it used to be a typical winter dish back in the goof ol’ times but as of today it is welcome for every season.
These dumplings are especially good when made a day before you want to serve them. You would store them wrapped in the fridge for 1 day. The dumplings can firm up before you place them into a broth or as side dish for your beef or pork roast in gravy. Happy Cooking!
8 small rolls, 2 days old (preferably Kaiser rolls or German style)
100 g smoked bacon (Schinken) or, if you don’t want to use cooked ham, use 200 g bacon
100 g cooked ham
salt, pepper, nutmeg to taste
4 tbsp parsley, chopped
If you don’t have enough time… these dumplings are in a pouch. You just need to cook them.
If you see the dumpling dough is not firm enough, add some natural breadcrumbs (not panko style).
If you use American rolls reduce the amount 50% because the German rolls are much smaller.
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