6 cups (1.4 liters) finely diced stale white bread
1/4 cup (60 milliliters) flour, plus more for shaping dumplings
1/2 teaspoon (2.5 milliliters) grated nutmeg
Salt and pepper
1/4 cup (60 milliliters) chopped flatleaf parsley, plus more for garnish
1/2 cup (120 milliliters) grated parmesan cheese, plus more for garnish
2 tablespoons (30 milliliters) melted butter, plus extra for serving
3/4 cup (180 milliliters) chopped speck
3/4 cup (180 milliliters) finely diced onion
Chicken stock, for boiling
2 sprigs of fresh thyme
2 tablespoons (30 milliliters) butter
1/2 cup (120 milliliters) finely diced onion
2 juniper berries
1/2 teaspoon (2.5 milliliters) fennel seeds
1 teaspoon (5 milliliters) black peppercorns
2 cups (480 milliliters) Italian sauerkraut, undrained
3/4 cup (180 milliliters) dry white wine
For the bread dumplings, whisk eggs with milk and pour over diced, stale bread. Toss to coat thoroughly. Cover and refrigerate for about two hours, stirring periodically.
When bread has softened, remove from fridge. Add flour, nutmeg, salt, pepper, chopped parsley, and parmesan cheese and stir to combine. Set aside at room temperature.
For the sauerkraut, heat butter in a skillet over medium heat. Add onions and cook until translucent. Grind together juniper berries, fennel seeds, and black peppercorns, and add to onions, stirring. Add sauerkraut and wine and cook, stirring periodically, until liquid has slightly evaporated.
Heat butter in a large skillet over medium heat, add onions and cook until translucent. Add speck and fried onions to bread mixture and stir gently to combine thoroughly. Using a 57 gram scoop, form bread dumplings, and press firmly into the size and shape of a golf ball. Place on a flour-dusted tray. Using your hands, roll each dumpling in flour. Heat broth and sprigs of thyme in a large saucepan until boiling and turn down to simmer. Gently add bread dumplings and cook for 10-12 minutes. Remove bread dumplings carefully and drain in strainer. Serve topped with a little stock, drizzled with melted butter, and sprinkled with parmesan cheese and chopped parsley. Serve alongside sauerkraut.