Speckknödel (seasoned bacon dumplings)

Speckknödel (seasoned bacon dumplings)


A true all-around dish! Would you like something to put into your soup? Or a side dish to go with a pork chop with sauerkraut? Then we have the right recipe for you!


150 g Classico del Mastro Panettiere / Classic / Maestro Classic
50 g Farina
150 ml milk, lactose free
2 eggs
50 g diced bacon
1 pinch/es of salt
1 tsp parsley, chopped
tsp chopped chives
10 g butter


  • Chop the bread into small cubes and place in a bowl with the parsley, salt, chives, flour and bacon (which has already been fried in butter).
  • Beat the eggs and milk together and add to the bread mixture in the bowl.
  • Mix well together, using your hands, and then form small dumplings of equal size.
  • Depending on the size of the dumplings, cook them in gently boiling water for between 10 and 15 minutes, until they just about begin to break up.
  • The dumplings can be served with melted butter and grated parmesan cheese, or in a bowl of stock. They are also an ideal accompaniment to goulash.
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