German Smoked Meat Dumplings
Smoked meat dumplings are one of the best-known and most beloved peasant dishes in the border region of Southern Germany and Austria. Originally, leftover cooked smoked meat was used in it, so the harmony of thrift and flavors is perfectly combined in this filling dish. When the dumplings cook slowly, the smell of smoked meat mixes with the aromas of butter and toasted onions – creating a real rural atmosphere in the kitchen. The secret of the dumplings is the ratio of well-chopped meat and properly soaked bread rolls. Tip: It goes perfectly with sauerkraut or game stew, but it is also perfect on its own, drizzled with butter.
Ingredients for this recipe
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Preparation Steps
1
Cut the stale bread rolls into small cubes, then pour the warm milk over them. Let it stand for 10–15 minutes to soften the bread, but not to the point of being mushy. TIP: If the mixture is too soft, thicken it with a little breadcrumbs.
2
Chop the onion finely and sauté in butter in a pan until translucent. Cut the smoked meat into very small pieces or grind it, then mix it with the sautéed onion.
3
Add the eggs, meat-onion mixture, salt, and pepper to the soaked bread. Knead the mixture by hand, then let it rest for 10 minutes to set.
4
With wet hands, form approx. 6–8 equal-sized dumplings. Make sure the dumplings are smooth, otherwise they may fall apart during cooking.
5
Bring slightly salted water to a boil in a large saucepan, then reduce the heat so it's just simmering. Add the dumplings and cook them for 15–20 minutes, until they rise to the surface and are fully cooked through.
6
Remove the cooked dumplings with a slotted spoon and serve fresh, drizzled with melted butter. TIP: It goes perfectly with juicy meat dishes or even sauerkraut.
