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
KNOEPHLA SOUP
This is my take on the classic North Dakota knoephla dumplings soup. I make it with sharp-tailed grouse, but any poultry or rabbit will work, too.
Provided by Hank Shaw
Categories lunch Main Course Soup
Time 3h
Number Of Ingredients 18
Steps:
- Break or chop up the carcasses of the chicken, grouse, pheasant or whatever into large pieces. Put in a large pot, add the water and bay leaves, cover and bring to a simmer. Simmer gently for 2 hours, or until the meat on the legs and wings wants to fall off the bone.
- Remove the carcasses and pick off all the meat. Reserve this. Strain the broth. You'll need at least 1 quart. Set that aside, too.
- Get a large pot of water boiling. Add a healthy pinch of salt.
- Put the flours, salt, spices and baking powder in a bowl and mix well. Add the egg and milk, mix well until you get a shaggy dough. Knead this until it all comes together, then roll it out into a log about the width of your pinkie finger.
- Slice off little dumplings and drop them into the boiling water. It will drop to a simmer. This is what you want, not a rolling boil, so adjust the heat. Let the knoephla cook until they bob on the surface, then 1 minute more. Remove them and lay them out on a baking sheet. Toss with a little oil if you want to prevent them from sticking each other.
- Heat the butter or bacon fat in a soup pot over medium-high heat. Add the onions, carrots and celery and sauté for about 5 minutes; you want everything to soften, but not brown.
- Add the picked meat, as much of the broth as you want -- I use a bit more than a quart -- and let this simmer until all the vegetables are nicely cooked, about 15 minutes. Add the dumplings and cream and cook gently for another 5 minutes. Stir in the parsley, some black pepper and serve.
Nutrition Facts : Calories 257 kcal, Carbohydrate 29 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 60 mg, Sodium 267 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
GERMAN SOUP " KNOEPHLE" & DUMPLINGS
Grandma's Cook Book notes: The Germans from Russia,also known as Black Sea Germans, brought this recipe with them when they immigrated to the US and settled in the Dakotas and Minnesota areas. It is in many of the church and hometown recipe books. It is not a traditional German soup, it is something the Bavarians from the...
Provided by Nancy J. Patrykus
Categories Soups
Time 35m
Number Of Ingredients 10
Steps:
- 1. Cook all first 5 ingredients together till tender, in the broth. Mix next 4 ingredients to form a stiff dough. Form dough into a long cigar shape.Cut parts of the dough with scissors into the boiling soup. Cook for 10 minutes till done. Heat 1-1/2 cups of half and half and add to the soup. Serve HOT.
KNOEPHLA SAUSAGE HOTDISH
Knoephla are chewy little German dumplings that are super popular in this region, as much of it was settled by German immigrants. Most commonly, knoephla are found in a creamy potato soup, but they also make a great addition to hotdish! This one builds on the German theme with mustard, sauerkraut (which cuts the richness of an otherwise very hearty dish), and a crunchy pretzel topping!
Provided by Molly Yeh
Categories main-dish
Time 2h25m
Yield one 8-inch square hotdish
Number Of Ingredients 21
Steps:
- For the knoephla: Combine the flour, baking powder, salt, pepper and nutmeg in a large bowl. Whisk to combine. Mix the egg with 1 cup water in a small bowl and add to the dry ingredients. Add the parsley to the mixture. Mix all together and knead until the dough has come together, taking care not to overmix.
- Place the dough on a floured surface. Roll out to 1/2-inch thickness. Cut into 1/2- to 3/4-inch squares.
- Bring a pot of salted water to a boil. Cook the knoephla in 3 or 4 batches, depending on the size of your pot, until cooked through, 7 to 10 minutes. Remove with a slotted spoon or spider and add to a large bowl. Toss with the olive oil to prevent the dumplings from sticking and set aside.
- For the hotdish: Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish.
- In a skillet over medium heat, add the sausage and cook until browned and cooked through. Remove the cooked sausage from the skillet and add to the bowl with the knoephla.
- In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the red onion and cook until softened. Add the sauerkraut and cook until the mixture has caramelized. Add toasted fennel seeds, salt and pepper. Cook for another minute, then remove the mixture to the bowl with knoephla and sausage.
- In the same skillet, add the butter and flour and whisk together, stirring up any brown bits at the bottom of the skillet. Cook for 1 to 2 minutes. Add the milk in four additions, whisking continuously, allowing the mixture to thicken before adding each addition. Season with salt and pepper. Cook until the mixture is thick enough to coat the back of a spoon.
- Add the knoephla, sausage, onion and kraut mixture to the pot of gravy and mix until combined. Pour into the greased baking dish.
- Place the pretzels in a zip-top bag and crush with a rolling pin. Add the remaining tablespoon olive oil to the bag and shake up to coat the pretzels. Top the baking dish with the pretzel crumbs. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.
- Garnish with the parsley before serving.
KNOEPHLA SOUP
While I was growing up, my mom would make this traditional German soup. It tasted so good on chilly fall days. Knoephla (pronounce nip-fla) Soup is still a warm and comforting meal for my family. -Lorraine Meyers, Willow City, North Dakota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil. , Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.
Nutrition Facts : Calories 249 calories, Fat 13g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 762mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein.
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