Serves 4 • Prep 45 minutes • Vegetarian
Makes the heart of every "Kachkeislover" melt
Ingredients
375 g
flour
3 eggs
½ tsp salt
1 pinch of pepper
200 ml white wine
8 tsp mustard
8 tsp cornstarch
90 g rocket
4 tbsp walnuts, chopped
3 eggs
½ tsp salt
1 pinch of pepper
200 ml white wine
8 tsp mustard
8 tsp cornstarch
90 g rocket
4 tbsp walnuts, chopped
Recipe steps
1
Put all the Kniddelen ingredients into a large bowl and mix with an electric whisk until you get a smooth batter. Season with salt and pepper.
2
Fill a large saucepan with boiling water and add a generous pinch of salt. Grab portions of batter with a teaspoon, and dip it into the boiling water, pushing the batter off the spoon with a second spoon, so it slides into the saucepan and sinks to the bottom. Repeat until the bottom of the saucepan is covered with dumplings.
3
Keep boiling until the dumplings float to the surface – then leave them to cook for another 2 minutes. Remove the dumplings from the water with a slotted spoon and put into a bowl which you cover with a lid between additions to keep the Kniddelen warm. Repeat this process until all the batter is used up.
4
Put the Kachkéis and white wine into a saucepan and bring to the boil while stirring. Leave to cook for a minute, then add the cream and the mustard and heat through.
5
In a little jar dilute the cornstarch with 4 tablespoons of water, add to the sauce and cook for a couple of minutes so the sauce thickens.
6
Divide the Kniddelen between 4 plates, top with Kachkéis sauce, sprinkle with chopped walnuts decorate with rocket.
This recipe was created by Anne’s Kitchen