Tyrol Taste: Speckknödel

The state of Tyrol in Austria is best known, gastronomically, for two things: Tyrolean bacon and a great variety of dumplings. Naturally, one of the signature dishes of this region is therefore Speckknödel, a dumpling made with flecks of the famous Tyrolean bacon.

Tyrolean bacon is different enough from regular and canadian bacon to be distinct and unique while not so alien as to promote fear in domestic palates. It is lightly smoky and a bit saltier than the bacon I am personally used to, which adds–in my opinion–to the ‘treat’ aspect of eating something I really know better than to indulge in. The flavor of bacon from Tyrol can not be recreated so make sure to get the real stuff, and not ‘Tyrolean Style’ bacon. If you’re going to indulge, do it right!

Of course to really indulge your palate, senses and the most important sense, the sense of adventure, make your next holiday a vacation in Tyrol itself. Only in its native land is a traditional food truly at its finest. If you want a preview, however, check out the following recipe which has served me quite well.

The recipe below calls for rolls, and the selection of rolls is as important as the selection of bacon. Try to pick dough without butter added for a fluffier result.

Ingredients:
1 large vidalia onion
7 ounces smoked meat or salami
7 ounces Tyrolean bacon
10 rolls
4 eggs
pinches of salt and marjoram
milk and flour as required

Directions:
Chop the onion, bacon and meat together and fry until the bacon is crisped. Put this mixture aside for later, do not drain. Season as you like before it cools. Cube or ball the rolls and mix with the eggs. Once the rolls are well coated, add the bacon mixture. You’re going for a ‘speckled’ quality. If it won’t bind add some milk and flour, but corn starch will do in a pinch if you don’t mind sacrificing the authentic flavor.

Let the rolls stand for five minutes, shape them and drop into slowly boiling water. Let them boil for about a half hour and they’re dumplings! They go great in a beef broth or chicken broth with sausage.