GERMAN-RUSSIAN-DAKOTA KNEFLA
This version of knefla is a tasty, easy German-Russian staple for dinner, comprised simply of dough and potatoes. Sometimes I add 2 teaspoons of chicken bouillon to the boiling water for extra flavor. Serve with sausage, brats, or alone. Some like it with sauerkraut or breadcrumbs for garnish.
Provided by Megan
Categories Main Dish Recipes Dumpling Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk the flour, baking powder, salt, and pepper together in a bowl. Whisk together the egg and milk in a separate bowl; stir in the flour mixture until a smooth dough is formed.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, cut the dough into bite sized pieces with scissors into the boiling water. Boil for 20 minutes; drain well.
- Heat the oil in a large skillet over medium-low heat; add the knefla and potatoes. Stirring occasionally, cook until the potatoes are tender and the knefla are golden brown, about 20 minutes.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 76.8 g, Cholesterol 47.7 mg, Fat 9.1 g, Fiber 5.2 g, Protein 11.8 g, SaturatedFat 1.8 g, Sodium 737.9 mg, Sugar 2.2 g
KUGA -- GERMAN BREAKFAST BREAD
A Russian-German treat courtesy of Mary Eisner. An alternative to using fruit is to sprinkle with cinnamon sugar. Baking time approximate.
Provided by Molly53
Categories Yeast Breads
Time 3h20m
Yield 36 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve yeast and 1 tablespoon sugar in lukewarm water.
- In a separate bowl, combine milk with sugar, butter and salt; let cool to lukewarm and add 2 cups of flour to make a batter.
- Add yeast mixture and eggs; beat well.
- Add remaining flour or enough to make a soft dough.
- Knead well, cover and let rise till doubled in bulk, about 2 hours (depending upon the temperature in the kitchen).
- Punch down and let rise again until doubled in volume.
- This will make 3 portions for 9" x 12" pans or 6 portions for 9" round pans.
- Divide into desired portions, roll out evenly and spread into greased pans.
- Mix topping ingredients together and spread 1/3 on each cake; place fruit on top.
- Mix rivels ingredients together.
- Sprinkle 1/3 of the crumbs on each cake.
- Let it rise again in the pan.
- While rising, preheat oven to 375°F
- Bake until golden brown; serve either warm or cool.
KRAUT KUCHEN
My husband being Volga Deutsch, always talked about some of what he called Depression Meals while living home as a boy. Being from Northern Germany, I had never heard of Kraut Kuchen so this recipe came from his mother.
Provided by Ilse Weitz
Categories German
Time 55m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Saute onion with ground chuck in one frying pan and the cabbage in another.
- Salt and pepper to your taste.
- Let simmer until done and then drain well.
- Prepare hot dough mix.
- Divide into 12 equal amounts and roll dough extremely thin.
- Place handful of meat-cabbage mixture in center and fold corners into center.
- Set folded side down on a greased cookie sheet and bake at 350 degrees F until brown, 20 25 minutes.
Nutrition Facts : Calories 78.3, Fat 3.3, SaturatedFat 1.2, Cholesterol 24.6, Sodium 42.8, Carbohydrate 4.2, Fiber 1.7, Sugar 2.7, Protein 8.4
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