Kniddelen
Dumplings with Bacon
Like other traditional Luxembourger dishes, kniddelen, a type of dumpling rolled in bacon bits, is of peasant origin. It's a simple dish that uses farm staples like flour, eggs and dairies, to make a highly-caloric dish. The bacon adds fat and flavor.
It's nostalgia, rather than taste, which draws Luxembourgers to it. The dumplings were actually very plain (the recipe didn't call to add salt to them directly, but you definitely should), and there was too little bacon to flavor them. I wouldn't bother making them again.
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Dumplings with Bacon
Ingredients
- 3 eggs
- 1 1/2 cup curds or Greek yogurt
- 1/2 cup heavy cream
- 1/2 cup milk
- 4 cups flour
- coarse salt
- 8 oz bacon, diced
Directions
In a small bowl, beat the egg, curd, cream and milk together.
Put the flour in a large bowl and make a well in the center. Pour the curds mixture into the well. Stir, gradually incorporating the flour.
Bring a large pot of salted water to boil. Scoop a ball of batter, approximate the size of two-tablespoons, and dip it into the water, pushing with a spoon to remove from the scoop. Repeat making sure to not overcrowd the pot. Once the dumpling are floating, remove. Repeat until all the batter is used.
Fry the diced bacon on a sauté pan. Once the bacon is crispy, add the dumplings and roll on the bits.
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Adapted from a recipe at the official portal of the Grand Duchy of Luxembourg.
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