Flour Dumplings With Smoked Bacon & Butter - Kniddelen

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.)