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Speckknödel mit Kartoffelteig (Bacon Dumplings with Potato Dough) Recipe

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This recipe for Speckknödel mit Kartoffelteig (Bacon Dumplings with Potato Dough) is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
200 grams (7 ounces) potatoes
100 grams (scant ½ cup) quark or topfen (fresh soft cheese)
1 pinch of nutmeg
1 pinch of salt
100 grams (¾ cup) flour
40 grams (¼ cup) semolina
10 grams (1 ½ teaspoons) butter, softened
1 onion
200 grams (7 ounces) smoked bacon (Speck), diced into ¼-inch cubes
Butter for serving
1 bunch of chives
Directions:
Directions:
Boil potatoes in a saucepan with water. When cooked through, drain and cool. Peel the potatoes and press them through the potato ricer. Mix the potato puree with the quark or topfen and, season with salt and nutmeg. Add the flour, semolina, and butter; knead into a dough.

While the potatoes are cooking, peel and finely chop the onion. Cook the onion in oil until the onions are translucent. Remove from heat and add diced speck to the cooked onions.

Bring a large pot of salted water to a boil.

Divide the dough into 8 parts and press into flat rounds. Add a spoonful of the bacon mixture and form a ball, shaping into dumplings.

Gently boil dumplings until they float and are cooked through, about ten minutes. Remove from water and drain. Toss in butter to keep them from sticking.

Wash the chives, finely cop, and sprinkle over the cooked knödel. Serve with warm sauerkraut and a green salad.
Personal Notes:
Personal Notes:
Substitute ham or cooked American-style bacon if you cannot find speck.

 

 

 

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