What two primary ingredients form the dough for Kniddelen?
Answer
Potato and flour
Kniddelen are noted as the most famous type of dumpling in Luxembourg, essential to the cuisine. Their composition is straightforward, utilizing a simple dough mixture consisting of both potato and flour. This combination results in soft dumplings, sometimes likened in texture to large, soft pasta shapes. The inclusion of potato starch provides a specific consistency that contrasts with purely flour-based doughs. When served classically, these dumplings are tossed in melted butter alongside crispy bacon (Speck) or sometimes smothered in a creamy cheese sauce, highlighting their role as a starchy, filling base food.
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