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Kniddelen (Luxembourgish Dumplings) topped with a bacon cream sauce and parsley.

Kniddelen (Luxembourgish Dumplings)

A recipe for Kniddelen (Luxembourgish Dumplings)! These homemade dumplings are served in a bacon cream sauce for quite the comforting meal.
Course Main
Cuisine Luxembourgish
Keyword bacon, cream, dumpling, Luxembourg, Luxembourgish, pasta, speck
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time: 30 minutes
Total Time 1 hour 5 minutes
Servings 4 -6 Servings



  • 4 cups (500 grams) all-purpose flour
  • 2 teaspoons salt
  • 4 large eggs
  • 1 cup (250 milliliters) milk

For Serving:

  • 1 tablespoon (15 grams) unsalted butter
  • 8 ounces (226 grams) bacon sliced or cubed
  • 1 cup (250 milliliters) cream
  • Salt and freshly ground black pepper to taste
  • Freshly chopped parsley or chives for garnish


  • In a large bowl, whisk together the flour and salt.
  • Mix in the eggs and milk to create a thick batter without any lumps. Cover and allow to rest at room temperature for 30 minutes.
  • Bring a large pot of salted water to a boil. Pour some hot water into a heat-proof small glass and place nearby.
  • Dip a small spoon into the hot water, then pull a teaspoon-sized piece of dough from the batter and drop into the pot. Repeat with a few more pieces, dipping the spoon into the hot water in-between to prevent sticking. Be careful to not overcrowd the pot (I usually do this in about 3 batches). Stir gently to make sure no batter is sticking to the sides of the pot.
  • Simmer the dumplings until they rise to the surface, then a further 30 seconds after that to make sure they are tender. Use a slotted spoon to drain and transfer the dumplings to a serving platter. Repeat with remaining batter.
  • While the dumplings are simmering, prepare the bacon cream sauce.
  • In a large pan, melt butter over medium heat. Once melted, add the bacon and cook, stirring occasionally, until crisp and the fat has rendered.
  • Drain excess fat, then add the cream to the pan over medium low heat. Season to taste with salt and pepper.
  • Simmer the cream sauce with bacon briefly until slightly thickened. Keep over low heat until remaining dumplings have cooked.
  • Top the warm dumplings with the bacon cream sauce and serve immediately with a sprinkling of parsley.