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German-style Bacon Dumplings in Broth

May 8, 2015

Traditionally made in the south of Germany and Austria, these addictive dumplings are best made with traditional speck from a German small goods maker and served in homemade stock. Use finely chopped tempeh as a vegetarian substitute. Sauerkraut can be found in the refrigerated section of health-food stores and can also be served in the soup alongside the dumplings.


(Serves 4)

1 onion, finely chopped

250 g speck or bacon, finely chopped

1 tbsp olive oil

150 g sourdough breadcrumbs

80 g sour cream

3 eggs

70 g sauerkraut, drained & finely chopped

½ tsp fresh thyme, finely chopped

50 g unsalted butter

1 ½ litres best quality golden chicken or vegetable stock

1 cup mixed Italian parsley leaves & celery leaves


  1. Place the breadcrumbs in a bowl together with the sauerkraut and thyme.
  2. Gently fry the onion and speck together with the olive oil in a frying pan until lightly browned and softened. Tip into the bowl with the breadcrumbs and stir to combine.
  3. Mix through the eggs and sour cream to make a wet but not sloppy mixture. Leave for 30 minutes for the breadcrumbs to absorb.
  4. Shape into 2cm diameter dumplings and gently fry in the butter until golden.
  5. Heat the stock, season if necessary and serve in bowls with the dumplings and garnished with the Italian parsley and celery leaves.

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