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.

Megan

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

437 calories; protein 11.8g 24% DV; carbohydrates 76.8g 25% DV; fat 9.1g 14% DV; cholesterol 47.7mg 16% DV; sodium 737.9mg 30% DV. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/14/2009
It was refreshing to see a knefla recipe that isn't the popular soup. This is how I remember my German Russian grandmother making it. A few things: I would start with 1 1/4 cup flour and add more as needed. I thought this called for a lot of flour and I had to add extra liquid to the dough as it turned out crumbly. Like my grandmother I par-boiled the potatoes in ham broth removed the potatoes then cooked the knefla in the broth as well. Instead of frying in oil I heated the butter until good and brown (med-high heat)and then fried the potatoes and knepfla. Also I can't resist adding the toasted bread crumbs to this dish. I hadn't made this in years and came across this recipe by accident. Jogged my memory. Thanks. By the way I grew up in SD 100 miles or so west of Hoven SD. Read More
(11)

Most helpful critical review

Rating: 1 stars
12/10/2010
I love Russian food but this recipe i am sorry to say my family did not like. I thought the instructions and ingredience sounded good but the taste was not good. Thanks but no thanks Read More
(5)
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/14/2009
It was refreshing to see a knefla recipe that isn't the popular soup. This is how I remember my German Russian grandmother making it. A few things: I would start with 1 1/4 cup flour and add more as needed. I thought this called for a lot of flour and I had to add extra liquid to the dough as it turned out crumbly. Like my grandmother I par-boiled the potatoes in ham broth removed the potatoes then cooked the knefla in the broth as well. Instead of frying in oil I heated the butter until good and brown (med-high heat)and then fried the potatoes and knepfla. Also I can't resist adding the toasted bread crumbs to this dish. I hadn't made this in years and came across this recipe by accident. Jogged my memory. Thanks. By the way I grew up in SD 100 miles or so west of Hoven SD. Read More
(11)
Rating: 1 stars
12/09/2010
I love Russian food but this recipe i am sorry to say my family did not like. I thought the instructions and ingredience sounded good but the taste was not good. Thanks but no thanks Read More
(5)
Rating: 5 stars
10/11/2010
We added ours to our potato and chicken/cream then add vinegar to taste. Family loves these. Read More
(5)
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Rating: 5 stars
08/07/2009
My sister Sandy and I were searching for Kuchen recipes and found this site. We were so excited to see this recipe as it brought back many happy memories at Grandma's table. We are orginally from a little town called Canova SD which is near Salem. Thanks so much for sharing and what a coincidence that we live in PA as well. Read More
(4)
Rating: 5 stars
06/16/2012
I grew up with this recipe! A couple of tips: 1) Don't ever mistake the baking powder for baking soda...the dough turns green (true story!) 2) don't put too many pieces into the water at once; they won't cook thoroughly and you'll have a runny mess. Thanks for the great recipe! Read More
(3)
Rating: 4 stars
01/14/2017
I taught school in Ellendale ND for 5 years back in the early 1980s. This recipe is as close as any to the way the ladies in our church made knepfla. In addition to parboiling the potatoes and frying in butter rather than oil knepfla always included chopped onions in with the noodles and potatoes. At the last minute a couple slices of bread crumbled into random medium-sized pieces were tossed into the browning ingredients. Parsley fresh or dried or dill weed (fresh is best!) were added as garnish. As most ethnic traditional dishes each woman has/had her own way of making and serving but the variations were never far from the basic recipe. This dish is hearty farm food made with love and ingenuity from a pantry far different from today's. Those living on the prairies of Russia or the US often had little more than flour potatoes salt and ingredients from their own chickens and a cow. What creativity! Read More
(2)
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Rating: 3 stars
02/17/2014
This recipe was a lot of work and made a lot of dirty dishes. The flavor was ok considering how much effort it took. I served it with sausages and I would have to say that was the best part of the meal. Read More
(1)
Rating: 5 stars
07/23/2019
Glad to see this recipe my mother made this regularly but she made a stew first with beef onion and potatoes then added the dough. I thought the recipe was lost until I saw it here so happy. One of my favorite dishes Read More
Rating: 5 stars
10/24/2019
I haven't made this in years I add cut ribeye to mine topped with sour cream Yummy I never knew the name. Thank you Read More
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