Staerzelen (Buckwheat dumplings from Luxembourg)

Staerzelen (buckwheat Dumplings From Luxembourg) Recipe

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Marion Wilting


This is a traditional recipe for buckwheat dumplings from Luxembourg. I don't know a recipe for buckwheat dumplings in germany, but since there is no category "Benelux", I place the recipe under "German" recipes because it has some resemblance to the Westphalian buckwheat pancakes which also are made with bacon and eaten with applesauce.


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10 Min
30 Min
Stove Top


  • 100 g
  • 1 Tbsp
  • 500 g
    buckwheat flour
  • 1 l
  • 1 Tbsp
    coarse salt, heaped
  • 100 ml
  • 150 ml
  • ·
    pepper, to taste

How to Make Staerzelen (Buckwheat dumplings from Luxembourg)


  1. Cut bacon into stripes and fry until crisp. Add butter, set aside
  2. Bring water to a boil, add salt. Stirring, slowly add the buckwheat flour, continue stirring so that no lumps can form, until you get a homogenous batter. If the mixture gets to stiff, you can stir with the hand mixer for some seconds. Immediately pull the por from the heat.
  3. Dip a spoon into the pan with the bacon, then cut off tablespoon-sized dumplings from the dough and place in a warmed bowl.
  4. Heat milk and cream and pour over the dumplings, distribute the bacon ocer the dumplings and season with pepper to taste
  5. Serve with applesauce
  6. Leftover dunplings can be cut up into slices and then fried in a pan

Printable Recipe Card

About Staerzelen (Buckwheat dumplings from Luxembourg)

Course/Dish: Other Main Dishes
Main Ingredient: Flour
Regional Style: German

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