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
GERMAN DUMPLINGS
Steps:
- In a large saute pan, over medium heat, cook bacon until crispy. Reserve bacon in pan with rendered fat.
- In a large bowl, mix flour, salt, pepper, nutmeg, cayenne and baking powder to combine. Beat eggs and milk together in a small bowl and stir into dry mixture until smooth and uniform.
- Bring 6 cups salted water to a boil in a large pot. Poke holes using a pointed chopstick through the bottom of the aluminum pie pan to create a disposable spaetzle maker. Push the dough through the holes into the boiling water. Stir and cook for 3 minutes, or until dumplings float. Remove dumplings and immediately toss in pan with bacon. Season, to taste, with salt and pepper and garnish with parsley. Serve immediately.
KNOEPHLA SOUP
Provided by Molly Yeh
Time 1h20m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the soup: Melt the butter in a large pot over medium-high heat. Add the carrots, celery, onions, a good pinch of salt and a few turns of pepper and cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, until fragrant, 2 more minutes.
- Stir in the stock, herbs, bay leaves and potatoes. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, then cover and cook for 40 minutes.
- For the knoephla: Meanwhile, whisk together the flour, baking powder, salt, a few turns of pepper and the nutmeg in a medium bowl. Stir in 1 cup (236 grams) water and the egg and mix to form a shaggy dough. Turn it out onto a clean work surface and knead it for a few minutes, adding flour as needed, until you have a smooth and stiff dough. Roll it into a 1/2-inch-thick blob, then cut into 1/2- to 3/4-inch squares, dusting with flour so they don't stick together.
- When the soup has 20 minutes left of simmer time, add the knoephla directly to the soup and continue to simmer.
- Stir in the cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving. Enjoy!
GERMAN DUMPLINGS (SPAETZLE OR KNIFFLES) FOR SOUP OR SAUTE
When our church decided to host a "German Reformation Night" dinner, I went hunting for authentic German recipes. Here is one that fits the bill. There are two ways to make the dumplings (explained below). Serving ideas suggested below too. Gushundheit--!
Provided by Debber
Categories German
Time 20m
Yield 3 cups???, 5-7 serving(s)
Number Of Ingredients 4
Steps:
- Mix these together until sticky.
- Drop into bubbling soup or stew, broth or water. (see below for ideas).
- Dumplings will rise to the surface as they cook; remove from liquid with a slotted spoon (if sautéing in another pan); set aside in a bowl (keep warm).
- MAKE THE DUMPLINGS #1: This method results in very small, stringy-ish dumplings and is great for soups or stews. Spoon several tablespoons of batter into a colander, then with the back of the spoon--press the batter through the holes into the bubbling liquid.
- METHOD #2: This method forms larger dumpling pieces (dime & quarter size) and is great for soups or stews, too -- but especially good if you want to saute the dumplings afterwards (more on that in a minute). Using a teaspoon and butter knife, scoop up a spoonful of batter, then use the knife to cut off little dibs and dabs, using the knife to also push the dibs into the hot liquid. If the knife or spoon gets messy, just dip into the hot liquid.
- SERVING IDEAS: We love these in chicken-dumpling soup (use your regular chicken soup recipe -- skip the egg noodles and make these dumplings instead). OR scoop out the larger dumplings (Method #2), and saute in butter or olive oil along with kielbasa or other sausage and LOTS of onion ring slices. OR saute some fresh veggies, then add the dumplings -- heaven!
- VARIATIONS: Add several pinches of your favorite herbs along with the flour to enhance the soup, stew or saute dish.
- Chef's Note: Altho' this is kind of putzy, it is well worth the effort and SO different from regular pasta-noodles.
Nutrition Facts : Calories 97.7, Fat 2.2, SaturatedFat 0.7, Cholesterol 84.6, Sodium 86.5, Carbohydrate 14.5, Fiber 0.5, Sugar 0.2, Protein 4.5
DAMPFNUDELA STEAMED GERMAN DUMPLINGS
My grandmother use to make these when I was a kid and we would eat them as bread right out of the frying pan. These have a crisp salty tasting bottom and soft top. So many memories this recipe brings back!!Serve with canned pears.. This is good with very crisp cooked bacon with the sauerkraut and of course sauted onions.
Provided by kzbhansen
Categories Breads
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat milk a bit and dissolve yeast.
- Make a well in the flour and pour the yeast into the well.
- Let rest 1/2 hour.
- Add remaining milk salt and eggs.
- Beat vigorously til bubbles form.
- Knead well.
- Cover and put dough in a warm place Let rise for 1 hour.
- Cut off 1/2 fist size pieces on floured surface let rise 15 more minutes.
- In a deep skillet or dutch oven melt butter and add warm salted water to a depth of 3/4 inch.
- Add dumplings arranged in one layer touching each other.
- Put lid on pot, seal edges where lid rests with damp cloths to insure no steam escapage.
- Cook on med low heat about 20 minutes Dumplings should have a highly desirable brown crust on bottom. May be served with sauerkraut or canned fruit.
SWEET GERMAN DUMPLINGS (DAMPFNUDEL)
Dessert German-style, these little dumplings, or 'dampfnudel', can be sweet or savoury. Ours are poached to perfection and bathed in vanilla custard - a comfort-food classic
Provided by Good Food team
Categories Dessert
Time 1h20m
Number Of Ingredients 14
Steps:
- To make the dumplings, heat the milk to lukewarm. Be careful not to go any hotter or you risk destroying the yeast. Stir in 1 teaspoon of the sugar and the dried yeast and leave in a warm place for 10 minutes until bubbles begin to appear on the surface.
- In a large mixing bowl, combine the flour, the remaining sugar, egg, melted butter and the yeast mixture. Stir together with a wooden spoon at first, then using your hands once the dough starts to come together in a ball. Tip out onto a lightly floured work surface and knead for about 5 minutes until the dough is smooth and springy.
- Put the dough in a greased bowl, cover with cling film, and leave to rise somewhere warm for 1 hour, or until doubled in size.
- While the dough is proving, make the vanilla sauce. Put the milk and vanilla seeds in a saucepan and warm gently. In a separate bowl, whisk together the egg yolks and sugar. Pour the warm milk onto the egg yolk mixture, whisk everything together, then return the mixture to the pan and heat very gently, stirring all the time, until the mixture thickens. This might take up to 20 minutes over a low heat, so to speed things up, you could slake 2 teaspoons of cornflour with a splash of water, stir together, then add it to the sauce. Keep cooking until it has thickened to your liking.
- When the dough has almost finished proving, prepare the poaching liquid. Put the milk, sugar and butter in a large saucepan or deep sided frying pan, with a tight-fitting lid and heat until the butter has melted and the sugar is dissolved.
- Divide the dough into 8 equal portions and shape each portion into a ball, being careful to tuck the seams in underneath so you have a smooth top to each ball. Pop the dumplings into the poaching liquid, making sure they are all sitting on the base of the pan with a little space in between each dumpling, and put the lid on and don't remove it for the first 25 minutes of cooking time. Keep the heat low under the pan so the dumplings are poaching. After 25 minutes, check the tops of the dumplings feel firm to the touch, cook for a little longer if you need to, then remove the lid and cook for a further 5 minutes or until any remaining liquid has evaporated so that the dumplings develop their characteristic golden bases. Pour the vanilla sauce over the dumplings to serve.
Nutrition Facts : Calories 528 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium
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.
GERMAN SPAETZLE DUMPLINGS
Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon.
Provided by MARBALET
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
Steps:
- Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
- Press dough through spaetzle maker, or a large holed sieve or metal grater.
- Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
- Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 16.8 g, Cholesterol 73 mg, Fat 6 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 3.2 g, Sodium 268.6 mg, Sugar 0.7 g
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