Flour Dumplings With Smoked Bacon & Butter - Kniddelen
Recipe: #32669
June 23, 2019
Categories: Main Dish, Side Dishes, Pork, Bacon, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Make it from scratch, Flour more
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Original recipe yields 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (215.3 g)
- Calories 505.2
- Total Fat - 21.7 g
- Saturated Fat - 9.3 g
- Cholesterol - 473.5 mg
- Sodium - 1411 mg
- Total Carbohydrate - 55.7 g
- Dietary Fiber - 8.3 g
- Sugars - 0.9 g
- Protein - 25.5 g
- Calcium - 104.1 mg
- Iron - 5.2 mg
- Vitamin C - 6.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
First, get the water boiling. Add plenty of salt.
Step 2
Sieve the flour into a deep bowl. Make a well in the flour, and add the eggs and tablespoon of salt, nutmeg (if using).
Step 3
Start beating in the eggs and salt, and meanwhile slowly add enough milk to make a thick batter. It should stick to the spoon when you pull the spoon out.
Step 4
Start dropping the dough into the boiling water by teaspoonfuls. They will sink: when they rise, they're done. Use a slotted spoon to remove them to a bowl into which you've scooped out some of the salted boiling water,
Step 5
While the kniddelen are cooking, cook the smoked bacon. Drain and chop up well. Melt the butter.
Step 6
When all the kniddelen are made, take them out of the warm water, drain them briefly, and mix the bacon with them: pour melted butter over the top and freshly grated black pepper, to taste. Sprinkle with parsley or chives. Serve.
Step 7
(If preferred, you might consider putting the buttered-and-bacon-garnished kniddelen into a shallow flameproof / ovenproof casserole and running them briefly under the broiler before serving. Do this before sprinkling with the parsley or chives.)
Tips & Variations
No special items needed.
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