Soft, pillowy flour dumplings served with a rich cream sauce or brown butter, a beloved Luxembourgish comfort dish that warms the soul.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow ceramic bowl
Garnishes: chives, brown butter
Accompaniments: green salad
Instructions
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1
Combine flour, eggs, milk, salt, and nutmeg in a bowl. Beat vigorously until smooth and elastic.
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2
Let the batter rest for 15 minutes at room temperature.
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3
Bring a large pot of salted water to a rolling boil.
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4
Using two tablespoons dipped in hot water, form small oval dumplings and drop into boiling water.
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5
Cook for 8-10 minutes until dumplings float and are cooked through.
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6
Melt butter in a skillet until golden brown. Toss dumplings in brown butter or serve with warm cream sauce and chives.
Did You Know?
Luxembourgers say the secret to perfect Kniddelen is beating the batter until your arm aches — the more you work it, the lighter they become.
Chef's Notes
Equipment Tips
- large pot
- mixing bowl
- tablespoon
Garnishing
chives, brown butter
Accompaniments
green salad
The Story Behind Kniddelen
Kniddelen date back to medieval Luxembourg when flour, eggs, and milk were the only ingredients available to most households. These humble dumplings became the national comfort food, served in countless variations from savory cream sauces to sweet fruit compotes. The dish represents Luxembourg's talent for elevating simplicity into something deeply satisfying.
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