Luxembourgish Kniddelen: Lisztgombóc with Bacon Cream Sauce

Method

1. 1

   Make the dough

   Tip the flour into a bowl, make a well in the centre, crack in the eggs, then add the milk and a pinch of salt, and knead into a smooth, cohesive dough.

   10 min
2. 2

   Rest

   Cover the dough and leave it to rest for about 30 minutes so the flour can fully absorb the liquid.

   30 min
3. 3

   Shape the dumplings

   Meanwhile, bring a pan of salted water to the boil. Using a spoon, pinch off small portions of dough and drop them into the simmering water.

   5 min
4. 4

   Cook

   Cook the dumplings for 3 to 4 minutes, until they float to the surface, then lift them out with a slotted spoon.

   4 min
5. 5

   Fry the bacon

   Fry the diced bacon in a frying pan, leaving the rendered fat in the pan.

   5 min
6. 6

   Fry the dumplings

   Fry the lifted dumplings in the bacon fat until they turn golden brown.

   5 min
7. 7

   Sauce and serve

   Pour the cream into the frying pan and heat it briefly, then spoon it over the dumplings along with the bacon pieces. Serve hot, sprinkled with parsley and chives.

   3 min