Kniddelen

Ingredients

Dumplings

• 400 gplain flour
• 2eggs
• 250 mlmilk
• 1 tspsalt
• a grating of nutmeg

To serve

• 250 gsmoked bacon lardons
• 1onion, chopped
• 200 mldouble cream
• black pepper
• parsley

Optional

• apple sauce
• stewed prunes

Directions

1. Beat the flour, eggs, milk, salt and nutmeg into a thick, smooth batter.
2. Beat it hard for a few minutes until it is elastic and pulls away from the spoon in a sheet.
3. That beating develops the gluten and it is what makes kniddelen chewy rather than pappy, which is the texture they are known for.
4. Let the batter rest 15 minutes.
5. The batter should be thick enough to hold on a spoon but soft enough to slide off with a nudge.
6. Bring a wide pot of salted water to a gentle simmer.
7. Take a spoonful of batter and push it off the spoon into the water with a second wet spoon, or cut it off against the rim.
8. Dip the spoons in the hot water between each dumpling, which stops the batter sticking and is the whole knack of it.
9. Work in batches so the pot is never crowded.
10. Cook them until they float, then give them a further 3 to 4 minutes.
11. The float is the halfway mark, not the finish. Lifted out as they rise they are raw in the middle.
12. Lift them out with a slotted spoon and drain them.
13. Fry the bacon lardons until crisp and the fat has rendered, then add the onion and cook until golden.
14. Add the drained kniddelen to the bacon pan and fry them for 3 or 4 minutes, turning, until they take on colour.
15. The pan-frying afterwards is what people actually want. Boiled and served straight, they are plain; browned in bacon fat, they are the dish.
16. Pour in the cream, bubble it for a minute, season with plenty of black pepper, and scatter parsley over.
17. Serve immediately, with apple sauce or stewed prunes alongside, which is the traditional Luxembourgish pairing.
18. Fruit against salty bacon and cream sounds odd and is entirely standard here.

Technique

• They are close cousins of German Spätzle and Knöpfle, and the batter is nearly the same.
• The dish is properly called Kniddelen mat Speck when served with bacon, which is how it is almost always served.
• Leftover kniddelen fry very well the next day.

Substitutions

• A Spätzle press or a colander with large holes, pushing the batter through.
• Pancetta or any smoked bacon.

Variations

• With a cheese sauce, closer to Käsespätzle.
• Boiled and served plain with butter.
• With mushrooms in the cream.

History

Flour dumplings poached and served with bacon or cream, a filling peasant dish from a country with little wheat and much pork.

Frequently asked questions

What is Kniddelen?

Kniddelen is a main from Luxembourg: chewy flour dumplings with crispy bacon and cream. Flour dumplings poached and served with bacon or cream, a filling peasant dish from a country with little wheat and much pork.

How long does Kniddelen take to make?

Kniddelen takes 20 min of preparation and 20 min of cooking. The recipe makes 4 servings. It is rated easy to make.

What can I substitute in Kniddelen?

Yes, within limits. A Spätzle press or a colander with large holes, pushing the batter through. Pancetta or any smoked bacon.

What is the most important thing to get right in Kniddelen?

That beating develops the gluten and it is what makes kniddelen chewy rather than pappy, which is the texture they are known for.