Kniddelen or Kniedeln, Dumplings from Luxembourg

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 10 mins
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 g flour
  • 4 egg (s)
  • 100 ml mineral water (sparkling water)
  • 1 pinch (s) salt
  • 1 tablespoon, heaped quark, 20%
  • some butter
  • Maggi
Kniddelen or Kniedeln, Dumplings from Luxembourg
Kniddelen or Kniedeln, Dumplings from Luxembourg

Instructions

  1. Put the flour, eggs, quark, salt and soda in a bowl and beat with the wooden spoon like a spaetzle dough. Let rest.
  2. Meanwhile, bring water to a boil in a large saucepan and add salt.
  3. Briefly beat the dough again until it is supple. Now, with a teaspoon, add small dumplings to the boiling salted water until the batter is used up. Important: Only make the teaspoon half full with dough.
  4. After a few minutes, the knuckles can be poured off. Put the knuckles in a bowl.
  5. Heat the butter until it is liquid. Add a few dashes of Maggi seasoning - very important for the taste - and then pour over the knuckles.
  6. Serve with applesauce and fried potatoes.

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