bacon dumplings

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Bacon dumplings in broth

With the word bacon dumplings (also bacon dumplings ), various kinds of dumplings called, the typical dishes of southern Germany , Austria and South Tyrol are cooking. There are essentially two different basic forms.

For one basic shape, a dumpling mass is mixed with diced bacon , for the other basic shape, a small amount of the diced bacon is coated with batter. Common is the boil in salt water but also baking in the oven is a classic formulation.

The dumplings of the first basic form are used as a side dish as well as a main course or soup , the second basic form is usually used as a main course accompanied by sauerkraut , coleslaw or lettuce .

In contrast to the bacon dumplings , Tyrolean dumplings contain lean smoked pork. They are served in beef soup or with salad or sauerkraut.

variants

Gram dumplings with cabbage as a hut meal. The grams were filled in dough casing ( Neue Seehütte , Rax , Lower Austria , 2018)
  • Franconian bacon dumplings : cubes of bacon and onion are fried with breadcrumbs and mixed with flour, eggs and sour cream to form a dough.
  • Austrian bacon dumplings or gram dumplings : Fresh bacon greaves (Austrian greens ) are made into a dough with eggs, flour, butter and bread rolls or filled in a dough shell. Otherwise, the preparation is the same as that of bread dumplings , but potato dough is also used. In some regions they are also baked with a mixture of sour cream and eggs, and in some recipes with milk .
  • Innviertel bacon dumplings : cubes, onions and parsley are roasted in fat and then poured with egg milk. The mass is left to stand and then a little flour is added, finally the bacon balls made of sur bacon are beaten and the finished dumplings are boiled in salted water until soft.

For vegan bacon dumplings, for example, the bacon can be replaced with smoked tofu .

literature

  • Richard Hering (start), Hermann F. Jürgen (Hrsg.): Herings Lexicon of the kitchen. Internationally recognized reference work for modern and classic cuisine. 24th edition. Fachbuchverlag Pfannenberg, Haan-Gruiten 2008, ISBN 978-3-8057-0587-5 (with 1 CD-ROM).
  • Hedwig Maria Stuber : I'll help you cook. The successful universal cookbook with a large baking section. 42nd edition. BLV, Munich 2009, ISBN 978-3-8354-0510-3

Web links

Commons : Bacon Dumplings  - Collection of images, videos and audio files

Individual evidence

  1. ^ Pohl, Heinz Dieter: The Austrian kitchen language: a dictionary of typical Austrian culinary specialties (with linguistic explanations) . Praesens-Verlag, Vienna 2007, ISBN 978-3-7069-0452-0 , p. 138, 147 .
  2. ↑ Hedwig Maria Stuber (pseudonym): I'll help you cook.
  3. ↑ Maria Gschwentner: Tyrolean peasant women cook, Simply good recipes. 7th edition. Loewenzahn, Innsbruck 2006, ISBN 3-7066-2380-3 .
  4. ↑ a b Erhard Gorys: The new kitchen dictionary. From Aachener Printen to intermediate ribs. 8th edition. Dtv, Munich 2002, ISBN 3-423-36245-6 (former title Dtv-Küchen-Lexikon )
  5. ↑ Lotte Scheibenpflug: Specialties from Austria's Kitchen , p. 59, Pinguin Verlag , Innsbruck 1969, 1980 edition.
  6. ↑ https://www.veganblatt.com/speck-knoedel
  7. ^ First edition, Vienna 1922.
  8. ↑ Hedwig Maria Stuber is the pseudonym of the authors Maria Huber and Hermine Hedwig Stumpf (see also: Schlag nach bei Stuber ).