From Luxembourg.
- OriginAlsace/Lorraine-Luxembourg · Alsace;Luxembourg · Alsatians, Luxembourgers
- Region
- Europe deep cuts
- First record
- 1847 · Empires & migration
- Fold
- Heap of small pieces
- Cooked
- Boiled until they float
- Dough
- Wheat doughUnfilled; spooned
- Made with
- Flour, eggs, milk (sometimes quark)
- Cooked
- Boiled until they float
- Served
- Served with lardons and butter or cream, apple compote; sometimes fried after boiling
- Size
- About 6 cm across
Not known yet We don’t yet have a written story, a recipe or a precise place of origin for Kniddelen. What we do have is below, with its sources.
Where
Open the map →
Evidence
Fairly sure. A dated text records it by 1847.
We list 2 sources: 1 dated text, 1 secondary. How grading works.
First record Gangler, Lexicon der Luxemburger Umgangssprache, 1847: "Knièdel", a dough ball (D); first found
Sources
- D
Dictionary entry (OCR text of the scan): 'Knièdel, pl. -en, f., der Knödel, Mehlkloß, la boulette de pâte.' The same dictionary has 'Lièwerknièdel, pl. -en, f., ... des boulettes de foie' (liver dumplings). 'Knièdel' is the 1847 spelling of today's Kniddel (pl. Kniddelen).
- S
Kniddelen – Luxembourgish dumplings
Luxembourg government portal page on Kniddelen; a search summary of it says the recipe was 'originally written down by Ketty Thull' (her Luxemburger Kochbuch is dated 1946 by en.wikipedia 'Ketty Thull'). Seen only in search-result summaries, not opened.
Notes from the research
Seen as a "poor man's dish". Name in the Knödel family.
Family E