"Kniddelen" are a typical Luxembourgish dish, and is usually served with bacon and cream. However, Luxembourg is known for its delicious mustard (the best I have ever eaten) and, thus, for mustard sauce which goes perfectly well with "Kniddelen".
Preparation Time: 10 mins
Cooking Time: 20 mins
Total Time: 30 mins
Servings: 2 people
230 g flour
130 ml milk
325 ml milk
80 g mustard (preferably Luxembourgish Original)
15 g grainy mustard (preferably Luxembourgish "à l'ancienne")
1 tsp dried savoury
1. First make the “Kniddel” dough: Sieve the flour into a large bowl and make a well int the middle. Pour the whisked eggs and milk into the well gradually combine with the flour. Season with salt and pepper.
2. In a large pot, heat several litres of water with salt and bring to a boil. Using two spoons take small amounts of dough and slide them into the boiling water. After a few minutes, they will rise to the surface which means your “Kniddelen” are cooked. Use a slotted spoon to transfer them into a different bowl.
3. Meanwhile, whisk the milk with the mustard. Pour the sauce into a pan and heat it on low heat. Add the dried savoury and season with salt and pepper.
4. Add the cooked “Kniddelen” to the sauce and let simmer for 5 minutes while stirring.