Kniddelen – Flour Dumplings

Sieve the flour into a deep baking bowl, press a bulge in the center and add the eggs and salt.Gradually work in the cow’s milk.

Knead well until the dough bubbles. Let rest for about 10 minutes. Bring the salted water to the boil. Arrange with a tablespoon of dumplings and pour in tap water.

Finely dice the smoked bacon, fry in a frying pan and add the whipping cream. When the meatballs are fork-tender, they will rise to the surface of the water. Remove and place on a buttered plate. Sprinkle with cheese and keep warm. Offer all the meatballs in layers in this manner.

Finally, pour the whipped cream and bacon sauce over them and place them on the table.

***********Recipes from the Swf 4 radio store 5/98 ***

Our tip: Use bacon with a subtle smoky note!

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