Canederli: Traditional Tyrolean Bread Dumplings with Speck

Method9 steps · about 1 hr 15 min

1. 1

   Step 1: Cut all 250 g stale bread into small pieces and mix thoroughly with all 250 ml room-temperature milk. Cover and refrigerate for about ten minutes, allowing the bread to absorb the milk evenly.

   Chill milk-soaked bread · 10 minUses 250 g stale bread, cut into small pieces in step 1 · 250 ml milk at room temperature

   
2. 2

   Step 2: Peel and finely chop the half white onion. Melt the knob of unsalted butter over low heat and gently saute the onion until soft and translucent without browning it.

   Uses ½ onion (- white, finely chopped) · 1 knob unsalted butter for the onion

   
3. 3

   Step 3: Cut all 150 g speck into small cubes or thin strips and add to the softened-onion pan. Stir until golden and slightly crisp. Remove the pan from the heat and let the entire speck-onion mixture cool slightly.

   Uses All cooked onion and butter · 150 g speck (- ~5 oz)

   
4. 4

   Step 4: Take the soaked bread from the refrigerator and mix in both eggs (2). Season with a pinch of the dough salt and ground black pepper. Add the available breadcrumbs (150 g) gradually, stopping once the mixture is soft but firm enough to hold together. If it remains too wet after all 150 g, use a little of the separate optional extra breadcrumbs; do not force in unused crumbs.

   Uses All soaked bread and milk · 2 eggs (- medium) · pepper (- to taste) · A pinch of salt for the bread dumpling dough, to taste · 150 g breadcrumbs available; stop when soft but firm · A little additional breadcrumbs only if the dough remains wet after using the available 150 g

   
5. 5

   Step 5: Wash and finely chop the fresh parsley (1 tablespoon) and chives (1 tablespoon), measuring one tablespoon of each. Fold all the cooled speck-onion mixture and both measured herbs into the adjusted bread dough until evenly combined.

   Uses All adjusted bread dough · All cooled speck-onion mixture · 1 tablespoon parsley (- finely chopped) · 1 tablespoon chives (- finely chopped)

   
6. 6

   Step 6: Dampen your hands slightly with water. Shape all the dough into evenly sized balls about 5 cm / 2 inches across, keeping them together without compressing excessively.

   Uses All finished dough · A little water to dampen hands for shaping

   
7. 7

   Step 7: Spread the flour (100 g) on a wide plate. Roll each formed dumpling lightly in it and place the coated dumplings on a tray; use only as much flour as adheres, keeping the remaining coating flour separate.

   Uses All shaped dumplings · 100 g flour available for light coating; uptake varies

8. 8

   Step 8: Bring all two litres prepared meat broth to a boil in a pot large enough for the dumplings. Taste and add the separate broth salt only if needed. Lower in the formed dumplings carefully and reduce to a gentle simmer. Cook for about ten minutes, until they float, remain intact and are cooked through to 71°C / 160°F in the centres; continue gently as needed rather than relying on floating alone.

   Gently simmer formed canederli until cooked through · 10 minUses All coated dumplings · 2 litres prepared liquid meat broth for cooking and serving · Extra salt for the prepared meat broth only if needed after tasting

9. 9

   Step 9: Lift the cooked dumplings into six serving bowls with a slotted spoon. Ladle some of the same hot cooking broth into each bowl and garnish with a sprinkle of the separate serving chives. Serve immediately; the amount of broth ladled can vary.

   Uses All cooked dumplings and hot meat broth · A sprinkle of additional finely chopped fresh chives for serving