Speck Dumplings Recipe

  • 1 tablespoon olive oil
  • 1 medium onion, diced, about 1/2 cup
  • 3 1/2 cups diced white bread (remove crusts)
  • 3 tablespoons all-purpose flour
  • 2 tablespoons finely chopped parsley or chives
  • 1 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1 cup diced speck from Alto Adige region

Speck DumplingsIn small skillet over medium heat, in hot oil, cook diced onion until just tender, about 5 minutes, stirring occasionally.

In bowl combine diced bread, flour, cooked onion mixture, parsley and salt. Stir in eggs and diced speck. Shape 2 tablespoonsful mixture into balls. Let rest at room temperature, about 10 minutes.

Meanwhile, heat large saucepot of salted water to boiling. Carefully place dumplings in water; simmer, uncovered, 8 to 10 minutes. With slotted spoon, remove dumplings to plate.

Serve as an accompaniment to meat, poultry and fish.  Or,  serve as a main dish. Or, serve in broth as a soup.  Makes 12 dumplings.

Wine pairing recommendations:  Sauvignon Blanc, Lagrein Rosé, or Schiava

*Or, to make Spinach Dumplings, substitute 1 cup fresh or frozen chopped cooked spinach for speck.
*Or, to make Beet Dumplings, substitute fresh (cooked) or canned drained beets, grated and well drained for speck.