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Austrian - Bacon Dumplings




Source of Recipe


billk54


Recipe Link: http://www.recipecircus.com/recipes/billk54/ETHNIC/Austrian_Bacon_Dumplings_.html

List of Ingredients




Austrian - Bacon Dumplings

6 slices slightly stale white bread, trimmed,
...and cut into 1/2 inch cubes
5 slices thick cut bacon, cut into about 1/3 inch squares
1/3 cup light cream
2 tbsp butter
1/2 cup flour
1/2 tsp baking powder
1/4 tsp (heaping) caraway seeds
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
1/2 tsp salt (or to taste)
yolk of one large egg
1 tbsp unsalted butter
1/2 cup sliced white onions
1/2 pound rinsed and drained sauerkraut
1 tbsp chopped fresh parsley

Saute bacon pieces in a large frying pan, using a
medium heat, for about 5 minutes. Drain on paper
towels and pat dry.
Pour 3 inches of water or chicken broth in a wide
bottomed pot. Cover and let simmer.
Place bread cubes in the bacon grease and brown
for 3 to 5 minutes. Then place in a large bowl.
Add the cream to the bowl. Gently toss the bread until it absorbs all the
cream. Add to this mixture the bacon, flour, baking powder, caraway seeds,
thyme, pepper, and 1/4 teaspoon of the salt. Beat the egg yolk and add it to
the bowl. Gently blend all the ingredients.
Shape the mixture into 1 1/4 inch spheres with your hands. (If your
mixture is too dry, moisten it with a little more cream.) Place the
dumplings on a plate as you make them, arranging them in one layer so they
do not touch each other.
Melt the butter to moderate heat in a clean large skillet. Add the onions
and saute for 2 minutes. Add the sauerkraut and the remaining salt and blend
the mixture. Cover, and cook for 12 minutes.
Cook the dumplings in the simmering water for about 10 minutes (start
this step as soon as you cover the onion-sauerkraut pan.) You need not turn
the dumplings as they will do that by themselves.
Transfer the cooked 'speckknoedel' to a warm bowl and cover them with the
onion-sauerkraut mixture. Garnish with parsley and serve immediately.
Serves 3 to 4.

Recipe