Dumplings with original Speck Alto Adige - recipe

Course: starter
Style: traditional
Level of difficulty: easy
Preparation time: 45 min.
Created by: Herbert Hintner

     

Print  
   Speckknödel
50 g diced Speck Alto Adige PGI 
100 g white bread (diced) 
20 g flour 
25 g braised onions 
½ tbs. finely chopped chives or parsley 
1-2 eggs
milk
salt
100 g diced Speck Alto Adige PGI 
200 g white bread (diced) 
40 g flour
50 g braised onions 
1 tbs. finely chopped chives or parsley 
3 eggs
milk
salt
200 g diced Speck Alto Adige PGI 
400 g white bread (diced) 
80 g flour 
100 g braised onions 
2 tbs. finely chopped chives or parsley 
6 eggs
milk
salt
  

Preparation

For the preparation of the traditional and original dumpings with Speck Alto Adige PGI mix together the diced bread and Speck Alto Adige, flour and the braised onions, and season with the salt and parsley (or chives). Add the eggs and some milk and bring the mixture together until all the ingredients have combined well. Let it rest for 10 minutes, then shape the dumplings and cook for 8-10 minutes in salted water. Serve the dumplings in the soup and garnish with some fresh chives.

 

Wine recommendation 

We recommend a glass of fresh-fruity South Tyrolean "Kalterersee"- wine.
back to the recipes

Ready to try something new?

See more Speck recipes ...

Potato pizza with Speck Alto Adige - recipe

Potato pizza with speck

This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.

to the recipe

Gnocchetti with Speck Alto Adige - recipe

Gnocchetti with speck

You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.

to the recipe

Flammkuchen with Speck Alto Adige PGI, onion, and cheese fondue: a crispy, yeast-free flatbread

Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.

Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table. 

to the recipe

Speck Alto Adige PGI bread - recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Traditional bread filled with Speck Alto Adige PGI: Love at first bite!

to the recipe

Beef tagliata wrapped in Speck Alto Adige and baked potatoes - recipe

Beef tagliata wrapped in speck over glazed radicchio and baked potatoes

A recipe with Speck Alto Adige PGI for connoisseurs & gourmets and all those aspire to be.

to the recipe

Red wine fettuccine with leek, Graukäse and Speck Alto Adige - recipe

Red wine fettuccine with speck

We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?

to the recipe

Ramen with crispy Speck Alto Adige PGI, eggs and chicken - recipe

Ramen with crispy Speck, soft-boiled eggs and chicken

Japanese cuisine meets Speck Alto Adige PGI. Two contrasting culinary styles brought together with egg and chicken.

to the recipe

Hummus with pumpkin and Speck Alto Adige - recipe

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck Alto Adige PGI and croutons for a gourmet starter.

to the recipe

Speck Alto Adige PGI carpaccio and boletus mushrooms - recipe

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.

to the recipe

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts - recipe

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts

A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige PGI.

to the recipe