An easy to make and super satisfying drop noodle dish.
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"An der lëtzebuerger Kichen verbinden sech eis Geschicht, eis Kultur an eis Sënn fir d'Gemeinschaft. D'Ärëm Räichhaltegkeet vun eise Rezepen ass e Spigel vun eiser Verbundenheet mat der Natur an eisem Traditiounen."
"In Luxembourgish cuisine, our history, culture, and sense of community come together. The rich diversity of our recipes reflects our connection to nature and our traditions."
Welcome to the enchanting world of Luxembourgish Kniddelen – a dish that transcends time, weaving together the rich tapestry of Luxembourg's history and culinary heritage. This simple yet hearty dish holds a special place in the hearts of Luxembourgers, embodying a legacy of tradition and a celebration of community.
Luxembourgish Kniddelen, essentially dumplings made from flour, eggs, and milk, have roots deep in Luxembourg's agricultural history. Originating from humble beginnings, this dish was a staple for farmers who sought a filling yet affordable meal. Over time, Kniddelen evolved from a practical sustenance to a symbol of Luxembourgish identity.
Crafting the perfect Kniddelen requires a delicate balance of ingredients and a touch of culinary finesse. Flour, eggs, and milk are mixed to form a smooth batter, which is then shaped into dumplings and simmered until they float to the surface. These soft, pillowy delights are often served with a generous drizzle of melted butter and a sprinkle of bacon bits – a combination that elevates the dish to new heights.
Modern Luxembourg has seen a creative twist on traditional Kniddelen recipes. Some chefs experiment with different fillings, adding herbs, cheese, or even truffles to enhance the flavor profile. However, the essence of Kniddelen remains true to its roots – a wholesome dish that brings people together.
In contemporary Luxembourg, enjoying Kniddelen is not just about savoring a meal; it's about sharing moments with loved ones. Families gather around tables, friends meet in cozy restaurants, and communities celebrate local festivals with a hearty serving of Kniddelen. The dish serves as a reminder of the importance of togetherness and the joy found in communal dining.
Beyond its delicious taste and cultural significance, Kniddelen symbolizes Luxembourg's commitment to preserving its unique identity. In a world of rapidly changing culinary trends, this dish stands as a testament to the country's heritage, echoing the stories of generations past.
So, the next time you find yourself in Luxembourg, do not miss the opportunity to indulge in a plate of Kniddelen. Whether you're relishing the classic version or embracing a modern twist, each bite will connect you to the heart of Luxembourg – where tradition, flavor, and community converge in a celebration of culinary excellence.
Kniddelen Recipe
Prep time 15 minutes | Cook time 30 mintes | Rest time 4-6 hours Serves 4
Ingredients:
Ingredients:
2 cups all-purpose flour
3 large eggs
3/4 cup whole milk
100 grams quark or fresh cheese
Salt, to taste
1/2 cup unsalted butter
200 grams Bacon or speck
400 ml cream
black pepper
green onion for garnish
Instructions:
Prepare the Batter:
In a large mixing bowl, combine the flour and a pinch of salt.
Make a well in the center and crack the eggs into it.
Gradually incorporate the flour into the eggs while slowly adding the milk. Mix until you achieve a smooth, lump-free batter. It should be like very thick pancake batter, but not runny.
Shape the Dumplings:
Bring a large pot of salted water to a gentle simmer.
Using two teaspoons heated with the water, form small dumplings by scooping a portion of the batter and gently dropping it into the boiling water. Be mindful not to make them too large as they will expand during cooking.
Cook the Kniddelen:
Drop the dumplings into the simmering water. They will sink initially but rise to the surface once cooked. This process usually takes about 5-7 minutes. Make sure to scrape the bottom of the pot to ensure they won't stick.
Drain and Plate:
Once the Kniddelen float to the surface and are cooked through, carefully remove them with a slotted spoon and drain excess water.
Serve:
In a separate pan, melt the butter over low heat until it turns a light golden brown.
Add in your bacon and fry until crispy. Kill the heat and add in your cream and stir until a sauce comes together. Hit it with some salt and pepper.
Arrange the Kniddelen on a serving plate and generously drizzle the suace over top, garnishing with thinly sliced green onions.
Enjoy:
Luxembourgish Kniddelen are traditionally enjoyed hot and are often accompanied by a side salad or served as a side dish with meats.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Western Europe, check out the links my recipes below.
Scandinavia & The British Isles
Danish Stegt Flaesk med Persellisovs | Roasted pork with a parsley béchamel.
Icelandic Kjotsupa | A humble lamb and root vegetable soup.
Irish Guinness Stew | A rich Guinness based stew with plenty of root veg.
Norwegian Farikal | A simple cabbage and mutton hot pot.
Scottish Cullen Skink | A creamy smoked haddock and potato soup.
Swedish Meatballs | A creamy take on traditional Kotbullar.
Welsh Tea Cake | A rich molasses and raisin heavy soda bread.
Western Europe
Austrian Wienerschnitzel | A fried veal cutlet for Vienna
Belgian Stoofvlees | A thick beer infused beef stew.
Dutch Poffertjes | Tiny, yeasty pancakes best served with butter and powdered sugar.
Dutch Pannenkoeken | Large savory pancakes with apples, ham and cheese
French Boeuf Bourguignon | A rich wine braised beef stew.
Liechteinsteiner Käsknöpfle | Cheesy drop noodles the Alpine way.
Luxembourger Kniddelen | Hearty drop dumplings with a rich cream sauce.
Maltese Stuffat Tal-Fenek | A rich wine based rabbit stew.
Portuguese Bacalhau a Bras | Fries and the omnipresent salt code with eggs.
Sammarinese Bustrengo | A semolina based fruit cake.
Spanish Flan | A creamy, eggy dessert.
Swiss Zurchner Geschnetzletes | Thin cut veal with a creamy, wine sauce.
Vatican Papal Cream Cake | A vanilla custard filled puff pastry dessert.
Italian Regional Dishes
Alessia’s Romagnole Tortelloni | Large ricotta and parmesan stuffed pasta
Bolognese Friggione | A caramelized onion and tomato side dish for any occasion.
Venetian Risi E Bisi | A creamy rice and pea dish
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