Kniddelen (Luxembourgish Dumplings)
A recipe for Kniddelen (Luxembourgish Dumplings)! These homemade dumplings are served in a bacon cream sauce for quite the comforting meal.
Servings 4 -6 Servings
Ingredients
Kniddelen:
- 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
Instructions
- 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.