Kniddelen with Bacon

Mix the eggs, quark, cream, and milk together until smooth.

Pour the flour into a bowl, make a well in the center, add the egg-milk mixture, and stir until you get a thick, sticky batter. Cover and let rest for 30 minutes.

Bring water to a boil in a large pot, season with salt, and reduce the heat to a steady simmer.

Using two tablespoons dipped in hot water, scoop portions of the batter and drop them into the pot. Cook in batches so the dumplings don't stick together.

Once the dumplings float to the surface, simmer for another 1–2 minutes, then remove with a slotted spoon and transfer to a warm bowl.

Cut the bacon into small pieces and fry in butter until golden and crisp.

Add the cooked dumplings to the bacon, gently toss together in the pan, and serve immediately.