Kniddelen (Luxembourgish Dumplings)
Servings: 1 Portion
Ingredients
For The Dough
- 100g Plain flour
- 1 egg
- ½ teaspoon salt
- 40ml milk
For The Sauce
- 2 pieces of bacon, chopped
- 100ml single cream
- Bunch of parsley, chopped
Instructions
For The Dough
- In a bowl, combine the dough ingredients. Whisk until a thick pancake-like batter has formed.
- Cover the bowl with cling film and then place in the fridge for 1 to 2 hours.
- Prepare a saucepan of salted boiling water.
- Remove the dough from the fridge and gently place spoonfuls of the mixture into the saucepan.
- Cook for 4-5 minutes or until the dumplings have floated to the top of the water for a couple of minutes.
- Remove the dumplings and drain them.
- Leave the dumplings to cool and cut into bite-size pieces.
For The Sauce
- In a frying pan, fry the bacon for 5 minutes.
- Add in the dumplings and fry for a further 3 minutes.
- Pour in the cream, season with salt and pepper, and combine thoroughly for 3 minutes.
- Plate up the Kniddelen and sprinkle with parsley.