Flour Dumplings With Smoked Bacon & Butter - Kniddelen
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
- 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
First, get the water boiling. Add plenty of salt.
Sieve the flour into a deep bowl. Make a well in the flour, and add the eggs and tablespoon of salt, nutmeg (if using).
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.
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,
While the kniddelen are cooking, cook the smoked bacon. Drain and chop up well. Melt the butter.
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.
(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.