*  Exported from  MasterCook  *

                 Speckknoedel (Austrian Bacon Dumplings)

Recipe By     : Howard Hillman
Serving Size  : 4    Preparation Time :0:00
Categories    : Austrian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6       sl           White bread -- slightly stale
   5       sl           Bacon -- thick cut
     1/3   c            Light cream
     1/2   c            Flour
     1/2   ts           Baking powder
     1/4   ts           Caraway seeds -- heaping
     1/4   ts           Dried thyme
     1/4   ts           Black pepper -- freshly ground
     1/2   ts           Salt -- or to taste
   1       lg           Egg yolk
   1       tb           Unsalted butter
     1/2   c            White onions -- sliced
     1/2   lb           Sauerkraut -- rinsed, drained
   1       tb           Fresh parsley -- chopped

  Trim the bread slices and cut them into 1/2" cubes.
  
  Cut the bacon slices into 1/3" squares. Saute them over moderate
  heat in a large skillet for about 5 minutes. Stir frequently.
  Transfer them to paper towels with a slotted spoon, and pat dry.
  
  Pour water to a depth of 3" into a wide bottomed pot and bring it
  to a simmer in preparation for last step.
  
  Brown the bread cubes in the hot bacon fat for 3 to 5 minutes.
  Transfer them to 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 ts salt. Beat the egg yolk
  and add it to the bowl. Gently blend all the ingredients.
  
  Shape the mixture into 1-1/4" 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.
  
  Last Step:

  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.
  
  Note:

  The ingredient listing does not show any butter, but the
  instructions do. One tb would do adequately, I would think. And
  back home, we would dust the onions with flour near the end of the
  roasting period, and add a little stock, to have the sauerkraut in
  a thin sort of gravy.
  
  Recipe FROM: Great Peasant Dishes Of The World, 1983

  Posted by: Karin Brewer, Cooking Echo, Jul 1992
 

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