Kniddelen are Luxembourg's soft dumplings which are boiled and served with a rich buttery sauce and lardon bacon. They can also be enjoyed with a side of apple compote.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: European, Luxembourgish
1 tsp salt
In a large bowl sieve together the flour and salt. Make a well with the flour and salt mixture.
In the middle of the flour well, place the eggs and start beating while incorporating the flour slowly and a shaggy dough is formed.
Add the milk slowly and continue to mix until a smooth and runny dough is formed. The consistency is like an elastic dense batter.
Bring water to a boil in a large pot. Once it starts boiling season well with salt. With two tablespoons, form the dumpling and throw it in the boiling water. They will sink to the bottom but they will start floating up to the surface once they're almost cooked. Let cook for an additional 30 seconds. Pick them up with a slotted spoon and place them on a prepared plate lined with tissue paper. Drain the excess water and transfer again to a prepared dish while you continue to cook the other dumplings. It is important to cook in batches and do not overcrowd the pot.
Once you've cooked all of your dumplings. In a frying pan cook the lardon until the fat is melted and they get browned and crispy. Add the butter and let melt until a nice sauce is formed.
You can either serve the sauce on top of the dumplings or else, toss the the dumplings in the frying pan with the sauce and let them toast slightly. I prefer the latter.
Serve immediately! I like to serve mine with some grated cheese on top and some chives. Traditionally, it is served also with a side of apple sauce.
Instead of butter you can use heavy cream to make the sauce a bit more thicker.