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Kniddelen mat Speck

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25 min
Prep
15 min
Cook
4
Servings

Ingredients

  • 300g (2 1/2 cups) Flour
  • 3 Eggs
  • 150ml (1/2 cup) Milk
  • 1/2 tsp (1g) Salt
  • 200g (7.1 oz) Smoked bacon, diced
  • 1 Onion, diced
  • 2 tbsp (28g) Butter
  • Fresh parsley, chopped, to garnish

Method

  1. Whisk the flour, eggs, milk, and salt into a smooth, thick batter.
  2. Bring a large pot of salted water to a gentle boil.
  3. Drop tablespoons of batter into the water and cook for 8-10 minutes, until the dumplings float and are cooked through.
  4. Meanwhile, fry the bacon and onion together in butter until golden and crisp.
  5. Drain the dumplings with a slotted spoon and toss with the bacon and onion.
  6. Garnish with parsley and serve hot.

Introduction: Kniddelen are a homely Luxembourgish comfort food, close in spirit to the dumpling traditions of neighbouring Germany and France, and remain a familiar family lunch especially in the country's rural Ardennes region.

Cultural Background: Kniddelen are a homely Luxembourgish comfort food, close in spirit to the dumpling traditions of neighbouring Germany and France, and remain a familiar family lunch especially in the country's rural Ardennes region.

Tips: Test one dumpling first by cutting it open — if the centre is still doughy, give the rest another minute or two in the water.

Variations: Kniddelen are also served simply with melted butter and grated cheese as a lighter meat-free version.

Nutrition: Approx. 420 kcal, 15g protein, 20g fat, 44g carbohydrates per serving.

FAQs:

Q: What's the texture meant to be like?
A: Soft and slightly springy, similar to a simple spätzle or gnocchi, not dense or heavy.

Q: Can I make the batter ahead of time?
A: It's best used fresh, but it can rest covered in the fridge for up to a few hours before cooking.

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