Kniddelen (Luxembourgish Dumplings)

Steps

1. In a large bowl, whisk together the flour and salt.
2. Mix in the eggs and milk to create a thick batter without any lumps. Cover and allow to rest at room temperature for 30 minutes.
3. Bring a large pot of salted water to a boil. Pour some hot water into a heat-proof small glass and place nearby.
4. Dip a small spoon into the hot water, then pull a teaspoon-sized piece of dough from the batter and drop into the pot. Repeat with a few more pieces, dipping the spoon into the hot water in-between to prevent sticking. Be careful to not overcrowd the pot (I usually do this in about 3 batches). Stir gently to make sure no batter is sticking to the sides of the pot.
5. Simmer the dumplings until they rise to the surface, then a further 30 seconds after that to make sure they are tender. Use a slotted spoon to drain and transfer the dumplings to a serving platter. Repeat with remaining batter.
6. While the dumplings are simmering, prepare the bacon cream sauce.
7. In a large pan, melt butter over medium heat. Once melted, add the bacon and cook, stirring occasionally, until crisp and the fat has rendered.
8. Drain excess fat, then add the cream to the pan over medium low heat. Season to taste with salt and pepper.
9. Simmer the cream sauce with bacon briefly until slightly thickened. Keep over low heat until remaining dumplings have cooked.
10. Top the warm dumplings with the bacon cream sauce and serve immediately with a sprinkling of parsley.