Kniddelen are very famous in Luxembourg. You can get them in any local restaurant. Traditionally, they are served with bacon and apple sauce. On occasion of the national holiday, we added some special flavours to get a dish in the colours of the national flag of Luxembourg.
- 400 g flour
- 3 eggs Thessy’s grandmother always says 1 egg per person
- 1 teaspoon salt
- 250 ml milk
- 300 g thinly sliced bacon
- some butter
Additional ingredients for the Kniddel-trio:
- 3 tablespoons beetroot juice or
- 1 tablespoon coconut flakes or
- 1 teaspoon poppy seeds or
- dried tomatoes chopped
- edible flowers f.ex. cornflowers, daisies, poppies, etc.
- Sieve the flour into a large bowl. Make a well in the flour and add the eggs and a teaspoon of salt.
- Add the milk little by little and keep mixing until you get a sticky dough.
- Add an additional ingredient to get a special flavour. The dough should stick to the spoon when you pull the spoon out.
- In a large pot, bring salted water to boil. With two tablespoons, form little dumplings and throw them into the pot.
- While the Kniddelen are cooking, fry some bacon in a pan and add some butter in the end to make a ‘sauce’. The Kniddelen are ready when they are floating on the surface.
- When all the Kniddelen are ready, drain them briefly and pour some bacon butter over the Kniddelen.