👨‍🍳 Instructions

1. 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.

   💡 Tip: The consistency of the batter is key; it should be thick enough to hold its shape when dropped into boiling water.
2. 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.

   💡 Tip: Dropping the batter into rapidly boiling water helps the dumplings cook evenly and prevents them from sticking together.
3. 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.

   💡 Tip: Test one dumpling for doneness by cutting it open; it should be cooked through with no raw batter.
4. 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.

   💡 Tip: Crispy bacon adds a salty crunch and delicious flavor to the dish.
5. 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.

   💡 Tip: A simple cream sauce made with bacon fat and cream is traditional and pairs perfectly with the dumplings.
6. 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.

   💡 Tip: Tossing the dumplings in the sauce ensures they are well-coated and absorb the flavors.
7. 7

   Serve the Kniddelen immediately, garnished with the remaining crispy bacon and fresh chopped chives.

   💡 Tip: Kniddelen are best enjoyed fresh and hot.