Why you’ll love this dish
Meet Luxembourg’s beloved Diebelchen (Kniddelen): simple pantry ingredients that turn into soft, satisfying dumplings.
They pair beautifully with hearty mains like sauerbraten and game, or shine as a stand-alone comfort dish with a crisp salad. Think German soul, Luxembourgish charm.
Diebelchen (Kniddelen): Luxembourg Flour Dumplings with Bacon and Onions
Fluffy Luxembourgish dumplings are simmered until tender, then tossed with crispy bacon, sweet onions, and butter for a cozy, old-world hug in a bowl.
Ingredients
- 500 G All-purpose flour
- 4 Eggs (large)
- 200 ml Milk
- 1 tsp Salt fine
- 150 G Bacon diced
- 1 Onion (medium) finely chopped
- 2 tbsp butter plus more to taste
- Freshly ground black pepper to taste
- Fresh Parsley chopped, to garnish
Instructions
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Make the dough: In a large bowl, whisk together the flour and salt. Add the eggs and milk, stirring until a smooth, sticky batter forms. It should fall heavily from a spoon. Let rest 15 minutes to hydrate the flour.
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Shape and cook the dumplings: Bring a large pot of well-salted water to a gentle boil. Using a spoon (or a spaetzle maker), drop small portions of dough into the water. Cook until the dumplings float, then give them 1 minute more. Remove with a slotted spoon and drain well.
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Crisp the bacon and soften the onions: In a wide skillet, cook the bacon over medium heat (no extra fat needed) until crisp. Stir in the onion and sauté until translucent and sweet. Add the butter and let it melt into a glossy sauce.
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Toss and season: Add the drained dumplings to the skillet and toss gently to coat. Season with black pepper and an extra knob of butter if you like.
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Serve: Top with parsley and serve piping hot. A crisp green salad or a side of apple sauce is classic and charming.
Notes
Tips for perfect Kniddelen
- Water, not a rolling boil: A lively simmer keeps dumplings tender.
- Wet the spoon: Dip your spoon in the hot water between scoops to keep the dough from sticking.
- Salt matters: Season the cooking water well so the dumplings taste seasoned through the center.
Variations & tradition
- In the dough: Some families add quark (fresh cheese) or boiled potatoes for extra tenderness.
- Sauces: Serve with a creamy bacon sauce for extra richness.
- Hearty pairings: Kniddelen are wonderful with a robust ragoutsearch as Huesenzopp (rabbit ragout), or set alongside Sautéed.
Make ahead, storage & reheating
- Make ahead: Cook dumplings, toss lightly with butterand cool.
- Store: Refrigerate up to 2 days in an airtight container.
- Reheat: Pan fry in a little butter until warmed through and lightly golden on the edges.
Recipe Notes
- This is a humble, flexible family recipe—feel free to adjust the size of the dumplings and the butter to taste.
- If you prefer a vegetarian version, skip the bacon and sauté mushrooms in a touch of butter, seasoning with smoked paprika for a hint of savoriness.