Kneopfla Hotdish (Knepfla) – German Cooking

I thought I’d kick off this winter-storm weekend with a nice tasty, warm traditional meal.

And bonus points for it being super easy! (Especially with a Kitchenaid! I’m in LOVE!)

Knepfla Hotdish


  • 3 1/2 c. flour
  • 1 tsp. salt
  • 1 egg
  • 1 c. water
  • sausage, ham or meat of your choosing
  • 1/2 pint cream
  • 1 tsp. chicken bouillon

Mix flour, salt, egg and water, until dough ball forms. Cut dough into a kettle of boiling water (I use a kitchen scissors). Boil until done (they will float), about 5-10 minutes. Rinse under cold water.

Yummy, scrumptious deliciousness.

Prepare meat in a skillet (fry the sausage, heat the ham, brown the burger, etc.). Combine 1/2 pint of cream, 1 tsp. chicken bouillon and pepper in a small bowl. Add knepfla to meat and pour cream mixture over the top. Heat through.

It’s yummy, it’s great and it doesn’t take a lot of time.


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42 thoughts on “Kneopfla Hotdish (Knepfla) – German Cooking

    • Thank you! I did add a “Pin It” link at the bottom, so anyone else can pin it if they wish. I’ll be following the Kansas Pork boards as well, I bet there’s some yummy stuff there! 🙂

  1. Sometimes I don’t add the cream sauce directly into it, but serve a lettuce &(or) cucumber,onion with sour cream salad on the side to individually spoon over the top.
    That way you can scramble eggs into the left overs for breakfast.
    I sometimes dump a can of sauerkraut into the casserol.

    • I love using fried sauerkraut, with meat of your choice, can of cream mushroom soup and top it off w/ cheese bake just so it gets hot to serve… top it off with a dab of sour cream. and can also use baking powder in the dough.

  2. This looks so good! I have always been enamored by the midwest’s hot dishes. I am a complete regional food dork. I will try it with gluten free flour and our pork! Thanks for this great recipe and inspiration.

    • I actually use a lower-protein flour, so that my youngest son can eat the dough. It’s still delicious! 🙂 I’m glad you like it, and I’m working on setting up my page so that you can search my recipes easier…I have quite a few of my Grandma’s favorites on here! (And more to come!)

      • I just kept adding more water until it stuck together. I’ve even added another egg. It works, you just have to do a little at a time and finally it will stick perfectly!

  3. Found this on Pinterest, and just tried it tonight- it is delish!! I have had knefla soup, but never in a hotdish. i made mine with smoked venison sausage links, and the smokiness added a really nice flavor. this will definitely go into the regular supper rotation at my house.

  4. Do you use self-rising flour or all purpose? Does it matter? I’m excited & going to make this TONIGHT!!! mmmmmmmmm LOVE German foods!

    • I use all-purpose flour all the time. I’ve never tried self-rising…hmmm…could it cut out a step for me? I’m going to have to look into that! I hope you had good luck! Sorry about the late response, but we were at church, then had a day of family football and shopping. Merry Christmas!

      • I don’t recommend self-rising flour. I bought it accidentally and used it for dumplings and couldn’t understand why my egg dumplings kept turning out feeling like weird sponges until I was refilling my flour canister and noticed it was self-rising. Horrible, unappealing results.

  5. I am going to try this tonite Very excited to make it. It looks about the same as my Spaetzle recipe and I saute that with shallots and bacon

    • Yes, I believe they’re very similar! Let me know if you have any tips or tricks that work, or if there’s an interesting combination that was delish! I’m beginning to get a lot more adventurous in the kitchen! 🙂

    • I am German and we also used milk instead of water. Also did not add meat to the knephla, had it on the side. Sometimes we would add a German blackberry to the knephla and cream. Yum, and it was a sweet dish as we sweetened the berries then added them to the dumplings.

    • I learned from a German woman how to make Knoephla with milk and then I relearned it from some younger ones that made it with water and they were a lot fluffier.

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  10. I add a little bisquick to the dough. It makes the dough pieces more tender otherwise they can get a little chewy. A little German grandma gave us that tip one time and it works great!

  11. OMG! I stumbled on this by accident, with 7 people in our house, I love hotdish recipes and if I can throw it in the crock pot, its even better! I used a little more chicken bouillon, and added celery, onions and sauerkraut! AMAZING!!! Definitely going into my cookbook for my kids!

  12. I just attempted to print this recipe and after printing 10 pages of comments and still not the recipe, I hit the cancel button. What a waste. It looked good too.

  13. I am looking for a recipe from my childhood. My grandmother made it for us, and it was my favorite. It was small dumplings, or spaetzle in a warm milk and sweet. she didn’t leave a recipe and I don’t know what she called it. we called it hackabuck soup, or something like that.

  14. I have made this several times, and it is easily a family favorite! I even brought some to a work potluck and it was gone right away and had several requests for the recipe. 🙂 I’ve only made it with my husband’s homemade sausage, but imagine it would be good with other meats as well.

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