Lëtzebuerger Kniddelen

Summary

Ingredients

• 350 g flour
• 200 ml milk
• 3 egg (s)
• 1 pinch (s) salt
• 2 handfuls Emmentaler or Gouda, grated, if you like it more intense, you can use Appenzeller
• cream
• 150 g bacon, smoked, diced
• some butter, liquid, or vegetable cream for frying

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Instructions

1. Bring water to the boil in a large saucepan, then add salt to the water. Place a colander next to the pot.
2. Mix the flour and salt for the dough. Make a well in the flour and add eggs and milk. Mix by hand or with a mixer to form a batter. If the flour is not completely absorbed, add a small dash of milk. If the dough is still too soft, add a little flour.
3. For the Kniddel always take some batter out of the bowl with two small spoons and add small balls to the boiling water. Put several balls at a time in the water so that they don`t stick together as there are too many, but also enough to save time. You get the right feeling after doing it several times. This process should be done fairly quickly, otherwise the first pellets have been in for over a minute and they will not cook together. After 8-10 minutes you can remove the thickest ball and cut it open to see whether it is done. If so, remove with a slotted spoon and drain in the sieve.
4. Repeat this process until the dough is used up.
5. Now you have the choice: Either you let the dumplings cool down and then fry them in the pan (in my experience they get better because they sear better) or you can fry them in the pan straight away, even if they are still warm . Both is possible.
6. Add a little oil or vegetable cream to the pan to fry. Fry the bacon well in it. Then put the kniddel in the pan and fry well. They can be lightly browned, but not completely, i.e. not seared all over. They should stay soft, but searing them in places gives them a good aroma.
7. When the dumplings are almost done, add the cream to the pan, enough so that it does not float in it, but is lightly surrounded by the cream.
8. Almost at the same time you add the grated cheese and turn the kniddel again thoroughly in the pan.
9. Then serve.
10. Also tastes vegetarian without bacon.

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