๐Ÿ‡ฑ๐Ÿ‡บ Luxembourg: Kniddelen matt Speck

Try your hand at this traditional Luxembourgish holiday dish, featuring foods the entire family will love: dumplings and bacon!

โ€œWe are sharing with you one of our absolute favorite Luxembourgish mealsโ€”Kniddelen matt Speck. This dish is such an incredible comfort food, especially during the cold winter monthsโ€“and so easy to prepare. In addition, you will find all the ingredients you need for this comfort food right here in DC!โ€


๐Ÿ‡ฑ๐Ÿ‡บ Kniddelen matt Speck

Servings 4 people
Prep Time 20 mins
Cook Time 15 mins
Resting Time 30 mins


Kniddelen (dumplings):

  • 4 Cups All-purpose flour
  • 2 tsp Salt
  • 4 Large eggs
  • 1 Cup Milk

Bacon Cream Sauce

  • 8 oz Bacon thinly sliced or diced
  • 1 Tbsp Unsalted butter
  • 1 Cup Heavy cream
  • Salt and freshly ground pepper
  • Chopped fresh parsley for garnish


  • In a large bowl, whisk together the flour and salt.
  • Mix in the eggs and milk to create a thick batter without any lumps. Cover and allow to rest at room temperature for 30 minutes.
  • Bring a large pot of salted water to boil. Pour some of the hot water into a heat-proof small glass or container and place it nearby.
  • Dip a small spoon into the hot water, then pull a teaspoon-sized piece of dough from the batter and drop into the pot. Repeat with a few more pieces, dipping the spoon into the hot water in between to prevent sticking. But be careful and donโ€™t overload the pot! (I usually do this in about 3-4-batches.)
  • Simmer the Luxembourgish dumplings until they rise to the surface. To make sure they are tender they will need a further 30 seconds. Use a slotted spoon to drain and transfer the Luxembourgish dumplings to a serving platter. Repeat with remaining batter. While the Kniddelen are simmering, prepare the bacon cream sauce.
  • In a large pan, melt butter over medium heat. Once melted, add the bacon and cook, stirring occasionally, until crisp.
  • Drain excess fat, then add the cream to the pan over medium low heat. Season to taste with salt and pepper.
  • Simmer the cream sauce with bacon briefly until slightly thickened. Keep on low heat until remaining dumplings have cooked.
  • Top the warm Kniddelen with the bacon cream sauce and serve immediately with the parsley garnish on top.


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