Speckknödel - Bacon Dumplings


4 slices Protein Bread I or Protein Bread II 

3 eggs

1/8l milk

100g pancetta, cut into very small cubes

1 onion, cubed

1 tbsp parsley

1 tbsp chives

salt to taste



Please see notes for original recipe made with old bread





Cut the bread into small cubes

Whisk eggs and milk and pour over the bread

Let soak for ½ hour

Heat pancetta in a pan and fry in its own fat

Add onion and fry until golden.

Let the pancetta onion mix cool a little, until safe to touch, then add to the bread mix.

Add parsley and chives and thoroughly mix with your hands

Fill 6 silicon muffin forms and bake in the preheated oven at 175 °C for 30 - 45 minutes 

Remove from the forms and let cool

Cut into desired shapes, add to broth or eat as is



Nutrition per 2 muffins (rounded, guidline only)


                 Protein Bread I      Protein Bread II

kcal                   380                         340

Fat                    24g                        18g

Carbs                14g                        14g

Protein              30g                        28g

Fibre                  8g                         10g



Please find here the original recipe for Speckknödel from South Tyrol, made with old white bread




For Speckknödel made with protein bread it is necessary to bake them in muffin forms, as they will not withstand being simmered in water and fall apart

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