Entree: Luxembourg – Southern Culinary Region – Kniddelen (Soft boiled Luxembourgish dumplings typically served with fried bacon and onion butter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 2 large eggs, approx. 100 g total
- 1 cup (240 ml) whole milk, warmed slightly
- 1 tsp (6 g) fine salt
- 1/2 tsp (2 g) baking powder (optional for lighter dumplings)
- 6 oz (170 g) smoked bacon, diced
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 2 tbsp (30 g) unsalted butter
- Freshly ground black pepper to taste
- Chopped parsley for garnish

Instructions

1. Step 1 — Make dumpling batter: In a bowl whisk together the flour (2 cups / 240 g), salt (1 tsp / 6 g), and baking powder if using (1/2 tsp / 2 g). Beat the eggs (approx. 100 g) and warm milk (1 cup / 240 ml) together, then gradually combine with the dry ingredients to form a thick, sticky batter. Let rest 10 minutes.
2. Step 2 — Poach dumplings: Bring a large pot of lightly salted water to a gentle simmer (not a rolling boil). Using two spoons or a small ice cream scoop, drop spoonfuls of batter (about 1.5–2 tbsp each) into the simmering water. Cook in batches, stirring gently to prevent sticking, until the dumplings rise and puff and are cooked through, about 6–8 minutes. Remove with a slotted spoon and drain.
3. Step 3 — Cook bacon and onions: While dumplings cook, melt the butter (2 tbsp / 30 g) in a large skillet over medium heat. Add diced smoked bacon (6 oz / 170 g) and cook until fat renders and pieces begin to crisp, about 5–7 minutes. Add the sliced onion (approx. 170 g) and continue to cook until onions are soft and golden, about 6–8 minutes more.
4. Step 4 — Combine and finish: Add the cooked dumplings to the skillet with the bacon and onions and gently toss to coat in the butter and rendered fat. Season with freshly ground black pepper to taste and warm through for 1–2 minutes.
5. Step 5 — Serve: Transfer kniddelen to a warm serving dish, sprinkle with chopped parsley, and serve immediately with additional butter or a splash of cream if desired for extra richness.