Speckknödel

These bacon dumplings originate from the Austrian Tyrol and Italian South Tyrol but are known throughout the entire Alpine region of Europe. Speckknödeln are made by mixing stale bread with eggs, sauteed bacon, and onions. They are cooked in boiling water and typically served with a hearty stew or a clear, hot soup, although they are also often consumed as an appetizer.

Speckknödeln make a great accompaniment to the Alpine dish called Gröstl, but they're also served on a bed of lettuce or over sauerkraut.