Kniddelen – a piece of Luxembourg with very simple ingredients
Kniddelen are one of Luxembourg’s oldest and most traditional dishes. A long time ago, they were known as the poor man’s meal because the ingredients were simple and affordable. All you needed was flour, eggs, milk, and a bit of bacon. Nothing fancy and nothing expensive. Over the years, this humble dish has slowly changed its image. Today, Kniddelen are almost seen as a delicatessen because only a few people still know how to prepare them properly. For about a decade now, restaurants have started putting them back on their menus. This comes at a time when many people are looking for traditional food again, after years of international cuisine dominating restaurant culture.
For me personally, Kniddelen are much more than just food. They are strongly linked to emotions, memories, and a feeling of home. Kniddelen are what I cook for my international friends when I want to share a piece of Luxembourgish culture with them. They are also what I prepare for myself when I live abroad and feel homesick. Cooking them always brings me back, even if I am far away. Over the years, I have prepared Kniddelen in France, Serbia, and Macedonia for friends from many different countries.
My first real Kniddel sharing experience happened in Aix en Provence, the city where I studied. As you may know, the local cuisine there is rather light and fresh. My French friends shared many family recipes with me and often invited me to their homes to enjoy local food together. One sunny spring day, I decided it was time to give something back. I invited them over and cooked Kniddelen for the first time outside Luxembourg. They really loved them. In fact, they still talk about Kniddelen even years later, which always makes me smile.
One and a half years ago, I returned to Macedonia after first discovering the country back in 2011. During my stays, my local friends Gorana and Darko made sure I tried as many traditional dishes as possible. Once again, I wanted to give something back. One evening, I suggested that I would cook dinner and of course I chose Kniddelen, my favorite dish from home. My friend’s brother said that I was officially allowed to come back anytime because the dinner was so good. I think that reaction says everything.
During my stay in Serbia, Kniddelen also played an important role. The first time, I cooked them together with another Luxembourgish volunteer for our international EVS friends. The second time was during the peak of summer, with temperatures reaching 42 degrees. I still wondered why not cook Kniddelen. I must admit that enjoying such a hearty dish in that heat was a challenge. Now I am back home, but I return to Serbia regularly. On my last visit, I gathered friends around a glass of wine and prepared the dumplings once again.
Beyond these adventures during my student life, Kniddelen are also my ultimate comfort food. My grandmother used to prepare them often, and I have many memories of family lunches and dinners at her place. She loved cooking and she was very good at it. I sometimes wish I had been older so I could have cooked with her more while she was still able to. I am sure that part of my love for food comes from her.
As times change, my Kniddelen have evolved as well. Next to the classic recipe, I have created a few versions of my own. If you feel confident with your Kniddel skills, I highly recommend trying my Summer Kniddelen or my Beetroot Kniddelen. They are proof that tradition can grow while staying true to its roots.
Kniddelen
Ingredients
- 800 g flour
- 4-5 eggs
- 450 ml milk
- 400 g thinly sliced bacon
- butter
Instructions
- Pour all the flour into a large bowl at once and mound it like a volcano.
- Add the eggs into the hole and start beating.
- Add the milk little by little and keep mixing until you get a sticky dough.
- In a large pot bring the water to the boil and add some salt.
- Now turn the temperature down to middle heat.
- With two table spoons, form little dumplings and throw them into the hot water. The Kniddelen are ready when floating on the surface. Depending on their size let them simmer for another 30 seconds if you think they’re not yet ready.
- Before preparing the bacon topping, cover the Kniddelen in a bowl, to keep them warm.
- In a saucepan, melt the butter, then add the bacon and fry it until crispy.
- Pour the bacon over the Kniddelen, give it a good toss and they’re ready to serve.
- Enjoy!!!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
