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!)
- 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.
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.
Had to pin this at http://pinterest.com/kansaspork/. Looks so yummy!
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! 🙂
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.
Tell me more about this salad with cucumber, onion and sour cream? Sounds delightgful!
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.
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!)
How did the gluten free flour work for you. Can you tell me how you made them?
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!
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.
I’m glad you liked it! It’s great when you can adapt a recipe to whatever you have on hand…I do it all the time!
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.
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 grew up in a German family, we use milk in our knephla instead of water. Much fluff lire and lighter.
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.
Do you remember a cooked red cabbage dish with a white looking sauce? Would you have a recipe you could share!
I want to try this
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Can you freeze the knephla, This makes a lot and it’s only me and hubby. Thanks
Yes, I have froze it before. It works great.
Yes but u need to freeze it on a cookie sheet before u bag it up or it will clump together
Is the cream heavy cream or sour cream? Thanks
I use heavy whipping cream. Mmmmmm…now I’m hungry.
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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!
Looking for an old German recipe: 1 dish with chicken sauerkraut and dumblings?
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!
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.
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.
It’s about the same way I make rivals for my potato soup very easy and yummy!
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.