Ingredients:
300–350 g dry bread cubes (cut into small pieces)
20–30 g flour, sifted
60 g butter or vegetable oil
80 g onion, finely diced (brunoise)
200 g speck, finely diced
20 g fresh parsley, finely chopped
4 eggs (approx. 200 g)
250 ml warm milk
Salt
Ground white pepper

Preparation:

• Place the bread cubes in a large bowl, sprinkle with the flour, and set aside.
• In a pan, gently sauté the onion in butter or oil until translucent. Add the diced speck and cook briefly. Mix in the chopped parsley, then combine everything with the bread mixture.
• In a separate bowl, whisk together the eggs, warm milk, salt, and pepper. Pour over the bread mixture and mix well.
• Let the mixture rest, covered, for about 20 minutes.
• With moistened hands, form dumplings from the dough.
• Simmer the dumplings gently in salted water for 12–15 minutes until cooked through.

Tip: Serve your Speckknödel in a bowl of hot beef broth, garnished with chopped chives or fresh parsley. They also pair beautifully with a simple salad.