Flour Dumplings With Smoked Bacon & Butter - Kniddelen

6-8
Servings
25m
Prep Time
40m
Cook Time
1h 5m
Ready In


""

Original recipe yields 6-8 servings
OK

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 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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