Kniddelen with bacon or with sage

Kniddelen with bacon or with sage

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g wheat flour
ml milk
Salt and black pepper
g smoked bacon, finely diced

Sieve the flour into a large bowl, and make a well – in another bowl whisk the eggs with the milk and pour into the well, season with salt and pepper and then very gradually work into the flour. Your dough is then ready.

Take a large pan and fill it with several litres of water, add salt and bring to the 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 remove and transfer them to a heated serving dish.

In the meantime, you will have fried the bacon lardons in a frying pan. Pour the bacon and any pan juices over your piping hot Kniddelen.

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