Kniddelen mat Speck a Rahm (Luxembourgish Flour Dumplings Pan-Seared with Cream & Onions) – Authentic Luxembourg Recipe
Luxembourgish comfort classic pan-frying tender boiled dumplings in butter with cream and sweet onions.
- Country of Origin
- 🇱🇺 Luxembourg (Western Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 25 min
- Cook Time
- 20 min
- Difficulty
- Medium
- Signature Staples
- Pillowy hand-dropped flour dumplings (kniddelen) pan-browned in butter, Crispy bacon or mushrooms, Apple compote, Caramelized onions, Heavy cream
Ingredients for Kniddelen mat Speck a Rahm (Luxembourgish Flour Dumplings Pan-Seared with Cream & Onions) (4 Servings)
- 1.25 lbs (or 2.5 cups) pillowy hand-dropped flour dumplings (kniddelen) pan-browned in butter, prepped into bite-sized pieces
- 1.5 cups crispy bacon or mushrooms, washed and trimmed
- 1 cup apple compote
- 1 medium onion and 3 cloves garlic, finely minced with caramelized onions
- 1.5 tbsp traditional Luxembourg seasoning (heavy cream, nutmeg, chives)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Finely chop or mash pillowy hand-dropped flour dumplings (kniddelen) pan-browned in butter and mix in a bowl with caramelized onions, heavy cream, nutmeg, chives, and a pinch of salt to form a savory filling.
- Portion or fold the seasoned mixture with crispy bacon or mushrooms into neat traditional parcels, dumplings, or patties.
- Heat a heavy skillet with oil over medium heat or bring a steamer/broth pot to a gentle simmer.
- Cook the parcels for 12–15 minutes until tender and cooked through (crisping the bottoms in the skillet if desired).
- Spoon apple compote generously over the top and serve warm.