Entree: Luxembourg – Northern Culinary Region – Kniddelen (Boiled potato-and-flour dumplings traditionally served with browned butter and crispy bacon or fried onions)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 12 min

Total 37 min

Ingredients

- 1 lb (454 g) starchy potatoes, peeled, cooked until tender and mashed or riced
- 1 cup (125 g) all-purpose flour, plus extra for dusting
- 1 large egg, approx. 1.75 oz (50 g)
- 1/4 cup (60 ml) milk (or as needed to adjust dough)
- 1 tsp (6 g) salt, plus more for boiling water
- 1/4 tsp (0.5 g) ground nutmeg (optional)
- 6 oz (170 g) bacon, diced
- 1 medium onion, thinly sliced
- 2 tbsp (30 g) butter
- Freshly ground black pepper to taste

Instructions

1. Place peeled, cooked potatoes in a bowl and mash or rice while still warm. Let cool slightly. Add the egg, milk, salt, and nutmeg, then stir in flour a little at a time until a soft, slightly sticky dough forms that can be shaped into dumplings. Add a little more flour if dough is too wet.
2. Bring a large pot of salted water to a gentle boil. With floured hands or two spoons, form dumplings about 2–3 in (5–7 cm) across from the dough (or scoop dough and shape). Drop dumplings into boiling water in batches without crowding.
3. Cook the dumplings 8–12 minutes, turning once if they stick, until they float and are tender when pierced. Remove dumplings with a slotted spoon and drain briefly.
4. While dumplings cook, heat a skillet over medium heat and add diced bacon. Fry until browned and crisp; add sliced onion and cook until soft and caramelized. Remove from heat and stir in butter to melt.
5. Toss cooked kniddelen gently with the bacon-onion butter mixture in the skillet to coat, or place dumplings on a platter and spoon the topping over them. Season with pepper and additional salt if needed. Serve hot.