staerzelen (buckwheat dumplings from luxembourg)
Updated on Jun 23, 2019
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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prep time
10 Min
cook time
30 Min
method
Stove Top
yield
5-6 serving(s)
Ingredients
- 100 grams bacon
- 1 tablespoon butter
- 500 grams buckwheat flour
- 1 liter water
- 1 tablespoon coarse salt, heaped
- 100 milliliters milk
- 150 milliliters cream
- pepper, to taste
How To Make staerzelen (buckwheat dumplings from luxembourg)
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Step 1Cut bacon into stripes and fry until crisp. Add butter, set aside
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Step 2Bring 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.
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Step 3Dip a spoon into the pan with the bacon, then cut off tablespoon-sized dumplings from the dough and place in a warmed bowl.
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Step 4Heat milk and cream and pour over the dumplings, distribute the bacon ocer the dumplings and season with pepper to taste
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Step 5Serve with applesauce
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Step 6Leftover dunplings can be cut up into slices and then fried in a pan
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