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Tyrolean Dumplings

  • Author: Liz Reynolds
  • Total Time: 40 minutes
  • Yield: 2 servings 1x


These big fat bread dumplings are delicious with a roast chicken or turkey and gravy. “Speck” is a slab bacon much loved in old Europe. My Dad used to eat it in it’s natural state, sheared on bread – That doesn’t sound at all healthy by today’s standards! Thick cut bacon is a good substitute for speck. Some recipes call for the bread to be soaked in the bacon fat. I am not going there!


• Approx. 4 cups stale white bread or rolls, cubed or torn into small pieces (keep additional bread on hand just in case)
• Salt to taste
• 1/3 cup milk
• 2 eggs
• 4-5 slices thick sliced smoked bacon (or the equivalent amount of Speck)
• Chives
• 1 1/2 quarts vegetable or beef broth


• Place the cubed bread in a large bowl. Warm the milk a bit and pour about half of it over the bread, allowing it to soak for a few minutes.
• Cut the bacon into small cubes and fry slowly until crisp.
• Beat the remaining milk and eggs together, and add to the bread mixture along with the bacon, chives and breadcrumbs. Season lightly with salt and knead by hand quickly to blend all the ingredients. The dough should be moist, but if it is too moist, add more breadcrumbs.
• Heat the broth to simmering. Form the dumpling mixture into balls, about the size of a golf ball or slightly larger. Place in the simmering broth and allow to continue to simmer for 15 minutes.
• Remove and enjoy! They may be eaten as a side dish, main dish, or in hot broth as a soup.

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Seafood
  • Method: bake/broil
  • Cuisine: American

Keywords: Seafood



Head Cook

 I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining. 

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