Homemade Kniddelen – step-by-step instructions

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Kniddelen: A piece of Luxembourg in your kitchen

Welcome to the world of Luxembourgish cuisine! It's all about Kniddelen, a dish that perfectly combines simplicity and taste. In Luxembourg Every child knows it. We tried them during our visit to the city of Luxembourg and went to a Kniddelen restaurant specifically for this purpose. Because not every restaurant serves them. The effort was worth it.


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What are Kniddelen? Very simple: small, round dough dumplings that are traditionally made from flour, eggs and milk. What makes them special is their versatility. Whether sweet or savory, these dumplings go well with almost everything.

But what makes Kniddelen so special? It is the combination of tradition and diversity. At the same time, they leave room for creativity. You can enjoy them the classic way with bacon and cream sauce or experiment with vegetables and herbs.

The preparation is incredibly easy. You mix flour, eggs and milk into a dough, form small dumplings and cook them in salted water. The result: soft, tasty Kniddelen that melt in your mouth.

Luxembourg's Hearty Heritage

Kniddelen, a classic of Luxembourgish cuisine, has its roots deep in Luxembourgish tradition. They symbolize simplicity and a feeling of home.


Luxembourgish cookbooks by Ketty Thull

Ketty Thull, born in Medingen in 1905, is a key figure in Luxembourgish cuisine. Her cookbooks are widely available in Luxembourg and popular with professional chefs and amateur cooks alike. After her training in Luxembourg and further studies in Paris, she taught at the home economics school in Esch an der Alzette from 1932. Thull wrote around 17 works, including cookbooks and guides on healthy eating and home economics, which were very popular. Her travels to North America further inspired her.

In 1962 she was honored with the Grand Ducal Order of the Oak Crown. Thull died in 1987 but left behind a significant culinary legacy. Her cookbooks, now cult objects, were traditional gifts for young women. In 2011, a new edition of her famous cookbook was published, in which Carlo Sauber interpreted some recipes in a modern way, while retaining the original character.

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But what exactly are Kniddelen? They are made from simple ingredients: flour, eggs and milk. This foundation leaves plenty of room for creativity. You can modify them however you like, be it with bacon, vegetables or even sweet ingredients.

The preparation is uncomplicated. You mix the ingredients into a dough, form small dumplings and cook them. The result: hearty Kniddelen, which is served on the table in many Luxembourg families.

Kniddelen connect generations and are popular at celebrations and in everyday life. Each recipe tells its own story, from grandmother's cooking to modern interpretations. Even top chefs like Lea Linster serve them.


Kniddelen recipe
Kniddelen recipe


Kniddelen Recipe: Everything you need

Kniddelen are easy to prepare. Here's what you need for this traditional dish.

Kitchen utensils:

  • A large bowl for the dough
  • A cooking pot for cooking the Kniddelen
  • A sieve for draining
  • A spoon or spatula


  • 400 g flour
  • 4 eggs
  • 1 teaspoon coarse salt
  • 200 ml of milk
  • 4 liters of salt water

Homemade Kniddelen: A simple step-by-step guide

Here are uncomplicated instructions for making the dumplings yourself.

Dough preparation:

Start preparing the Kniddelen by mixing 400 g flour, 4 eggs and a pinch of salt in a bowl. Then slowly add 200ml milk to make a smooth dough. Continue kneading this dough until it becomes smooth and malleable, which will ensure the perfect consistency of the Kniddelen.

Cooking the dumplings:

To make Kniddelen, start by bringing a pot of salted water to the boil. While the water is heating, form small dumplings out of the dough, which should be about the size of a walnut. As soon as the water boils, carefully add the Kniddelen. They will take about 2-3 minutes to cook, being ready as soon as they rise to the surface. You can then lift them out of the water with a slotted spoon and set them aside to drain. This method ensures that the Kniddelen cook evenly and maintain their ideal consistency.

Avoid common mistakes:

When preparing Kniddelen, it is important to make sure that the dough has the right consistency. It should be soft but not sticky to achieve the perfect texture. While cooking the dumplings, it is also crucial not to leave them in the water for too long or they may become hard. You should also be careful not to overfill the pot. It's best to add the Kniddelen in batches to ensure that they cook evenly and keep their shape. By following these tips, you'll get the best possible dumplings.

They are perfect as a side dish or main course and can be combined in many ways.

Variants: Creativity in the kitchen

The dumplings are very variable. With these ideas they taste different every time:

Kniddelen with bacon:

Kniddelen with bacon are a real classic and perfect for anyone who loves savory flavors. To prepare them, fry bacon cubes until crispy and then mix them into the cooked dumplings.

Kniddelen with vegetables:

If you prefer a vegetarian option, you can simply replace the bacon with vegetables such as spinach or mushrooms. Steam the vegetables and add them to the batter to create a healthy and colorful alternative.

Modern variations:

For modern variations of Kniddelen, you can try unusual ingredients such as sweet potatoes or quinoa. Also experiment with different types of flour to discover new textures. This is ideal for reinterpreting classic recipes and giving them a personal touch.

Spices and side dishes:

When it comes to spices and side dishes, you have many options to refine the taste of the Kniddelen. Herbs such as parsley or thyme provide fresh notes, while nutmeg and pepper give the dish a spicy depth. Serve the Kniddelen with creamy sauces or fresh salads to round off the taste experience. This makes every dish a special treat.

With these ideas you can customize the dumplings to your taste.

Present Kniddelen perfectly: arrange and serve

An attractive presentation not only highlights the taste, but also turns the meal into a visual experience.

Serve Kniddelen on a preheated plate to keep them warm longer. A small touch of fresh herbs such as parsley or chives adds color and freshness. Sprinkle them with grated cheese. This can be a highlight both visually and in terms of taste. Be creative in arranging the Kniddelen - whether in a line or as a small tower, there are many ways to present them attractively.

The choice of side dishes and sauces can round off the dish. A creamy cream sauce or a hearty bacon sauce are classic accompaniments that wonderfully complement the taste of the Kniddelen. For a lighter option, try a fresh salad on the side, which provides a pleasant contrast to the soft texture of the Kniddelen. Applesauce is also popular. It adds a sweet touch and is particularly popular with children.

The beauty of Kniddelen is their versatility. They can be served in both traditional and modern ways. Whether you serve them as a main course or as part of a larger menu, with a little creativity and attention to detail, your Kniddelen are sure to impress.


Kniddelen with Waeinzoossiss and Moschterzoss
Kniddelen mat Moschterzooss Photo: Bdx, CC BY-SA 4.0, via Wikimedia Commons


The role of Kniddelen in Luxembourg cuisine

Kniddelen are an integral part of Luxembourg culture and cuisine. In many families they are prepared both in everyday life and at special celebrations. Their simplicity and versatility make them a popular dish for any occasion.

In traditional Luxembourg cuisine, Kniddelen are often served at family gatherings or village festivals, where they bring people together. Their preparation as well as eating together strengthen the feeling of community and are an important part of the cultural heritage.

Kniddelen also have a permanent place in Luxembourg's modern cuisine. They are reinterpreted and combined with different ingredients. Modern chefs are experimenting with different side dishes, sauces and ingredients to give traditional dumplings a contemporary twist. From vegetarian options to exotic spices – the possibilities are endless.

Your path to becoming a Kniddelen master

Do you want to become a Kniddelen master? With a few simple tips and a little creativity, you can master the art of preparing this Luxembourg specialty. The dumplings are not only delicious but also versatile and perfect for showing off your cooking skills.

First, pay attention to the quality of the ingredients. Fresh eggs, high-quality flour and fresh milk are the be-all and end-all. When preparing dough, the right ratio is crucial. Patience is required when cooking the Kniddelen. They are ready when they rise to the surface.

Experiment with different ingredients. Try kniddelen with bacon, vegetables or even sweet versions. Each ingredient gives the dish a new note. You can also get creative with the side dishes. Whether traditional sauces or modern, light accompaniments – there are countless options.

When preparing Kniddelen you are constantly learning something new. Be open to new things and don't be afraid to make mistakes. Every mistake is an opportunity to learn. With each time you become more confident and creative in your preparation.

Eating Kniddelen in Luxembourg

The restaurant “Um Dierfgen” is located in the heart of Luxembourg. Known for its authentic dishes, “Um Dierfgen” offers a culinary journey through Luxembourg’s rich food culture. This also includes the Kniddelen in different variations. You can get a good one on Instagram Impression of this restaurant.

Questions and answers about Luxemburger Kniddelen

Are Kniddelen difficult to make?

No, they are surprisingly easy to prepare. The most important thing is to mix the dough correctly.

Can you prepare the dumplings in advance?

Yes, you can prepare them and heat them later in the pan with a little butter.

How do you store the dumplings?

Best stored in the fridge in an airtight container. This way they will definitely stay fresh for a few days.

Are Kniddelen healthy?

The dumplings are nutritious, but as with everything, it's all about balance. Moderation is the key.

Share your experiences

Have you ever prepared Kniddelen? If so, then you know how exciting and enriching it can be to gain your own experience with this dish.

I warmly invite you to share your experiences. Do you have any special preparation tricks? Maybe you've discovered a unique ingredient that gives Kniddelen a special twist? Or did you experience a funny story while making Kniddelen?

So, don't hesitate to share your experiences, tips and tricks about Kniddelen. Comment here, post on social media or tell your friends and family.


Kniddelen recipe
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Source Luxembourg culinary specialties: own research on site. Our opinions definitely remain our own.

Text Luxembourg culinary specialties: © Copyright Monika Fuchs and TWO
Photos of Luxembourg culinary specialties: © Copyright Monika Fuchs as well as TWO and Wikimedia Commons (see caption)
Video Luxembourg culinary specialties: © Copyright Petar Fuchs and TWO

Homemade Kniddelen – step-by-step instructions

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn

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