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Luxembourgish Dumplings with Bacon
Kniddelen
Kniddelen are simple, rustic flour dumplings, a beloved comfort food in Luxembourg. Typically served with crispy bacon bits and a rich, creamy sauce, they offer a satisfying and hearty meal, often enjoyed during colder months.
🧂 Ingrédients
- 250 g All-purpose flour
- 2 Eggs
- 150 ml Milk
- 1/2 tsp Salt
- 150 g Bacon, diced
- 2 tbsp Butter
- 100 ml Heavy cream
- 1 tbsp Fresh chives, chopped (for garnish)
👨🍳 Instructions
- 1
In a medium bowl, whisk together the flour, eggs, milk, and salt until a smooth, thick batter forms. It should be thicker than pancake batter but pourable.
💡 Conseils de pro: The consistency of the batter is key; it should be thick enough to hold its shape when dropped into boiling water. - 2
Bring a large pot of salted water to a rolling boil. Using a spoon or a small ladle, carefully drop spoonfuls of the batter into the boiling water. Do not overcrowd the pot; cook in batches if necessary.
💡 Conseils de pro: Dropping the batter into rapidly boiling water helps the dumplings cook evenly and prevents them from sticking together. - 3
Cook the dumplings for about 5-7 minutes, or until they float to the surface and are cooked through. They will puff up slightly. Remove the cooked dumplings with a slotted spoon and set aside.
💡 Conseils de pro: Test one dumpling for doneness by cutting it open; it should be cooked through with no raw batter. - 4
While the dumplings are cooking, fry the diced bacon in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the skillet.
💡 Conseils de pro: Crispy bacon adds a salty crunch and delicious flavor to the dish. - 5
Add the butter to the skillet with the bacon fat. Once melted, pour in the heavy cream and heat gently until it begins to thicken slightly. Season with a pinch of salt and pepper.
💡 Conseils de pro: A simple cream sauce made with bacon fat and cream is traditional and pairs perfectly with the dumplings. - 6
Add the cooked dumplings and most of the crispy bacon to the skillet with the cream sauce. Toss gently to coat. Cook for 1-2 minutes until heated through.
💡 Conseils de pro: Tossing the dumplings in the sauce ensures they are well-coated and absorb the flavors. - 7
Serve the Kniddelen immediately, garnished with the remaining crispy bacon and fresh chopped chives.
💡 Conseils de pro: Kniddelen are best enjoyed fresh and hot.
💡 Conseils de pro
- ✓For a slightly different flavor, you can add a pinch of nutmeg to the dumpling batter.
- ✓If you prefer a less rich sauce, you can use milk instead of heavy cream, or a combination of both.
- ✓Some variations include adding a bit of grated cheese to the batter.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Serve with a side of sautéed mushrooms.
- Add a dollop of sour cream on top before serving.
- For a sweeter version, serve with apple compote instead of the bacon and cream sauce.