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
Ingredients
- 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.
ENJOY!
Wag'n Tales 
%20with%20sausage...so%20easy%20and%20yummy!){kind=link}
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
Undeniably believe that that you stated. Your favorite justification seemed
to be on the web the simplest thing to remember of.
I ssay to you, I certainly get annoed while
other folks consider issues that they plainly do not recognise about.
You managed to hit the nail upon the top and defined out the entire thing
wiith no need side-effects , people could take a signal.
Will likely be back to get more. Thank you
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.
Like a pet owner, you may put your dog to work assisting you to shed weight.
You need to know exactly how you will get from where you are to where you want to be.
No wonder that new memberships in gyms spike in January.
With an herb grinder-pollenator or pollenator you can save the
hashish resin from your marijuana and eventually make hash from the saved resin. What
you can and should do is look for your self because we know there are other
great sources on the net. Smoke coming from the tailpipe displays in one of three colors:
blue, white, or black.
Hurrah, that’s what I was looking for, what a stuff! existing here at this blog, thanks admin of this website.
When someone writes an post he/she keeps the idea of a user in his/her
brain that how a user can know it. Therefore that’s why this article is perfect.
Thanks!
Hi there it’s me, I aam also visiting this ite on a regular
basis, this web site is really pleasant and tthe users are really sharing good thoughts.
Right here is the perfect site for anyone who hopes to
understand this topic. You realize so much its almost tough to argue
with you (not that I personally would want to…HaHa). You certainly put
a brand new spin on a subject that’s been discussed for a long time.
Great stuff, just excellent!
I am really delighted to read this website posts which consists of plenty of helpful
information, thanks for providing these data.
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.
Knoepfla hotdish
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.