Rundes Glück: Der Speckknödel ist der Klassiker unter den Tiroler Gerichten. Wie die Spezialität auch zu Hause gelingt, verraten wir hier.
Pour a little warm milk over the chopped bread rolls or dumpling bread and leave to soak for a few minutes. In the meantime, fry the bacon in butter.
Add the remaining milk, eggs and diced bacon to the bread, season with salt and mix everything by hand. Mix in the breadcrumbs. If the dough is too wet, add more breadcrumbs.
Tip for a meat-free version: simply replace the bacon cubes with cheese cubes and use a vegetable stock - it tastes just as good.
With wet hands, form 8-12 dumplings of the same size and leave to simmer in lightly salted water for 10-15 minutes.
Place the Tyrolean bacon dumplings in a large bowl, pour over the stock and sprinkle with chives. Serve with coleslaw.
