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Kartoffell and Kneffla (Potatoes & Dumplings) Recipe

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This recipe for Kartoffell and Kneffla (Potatoes & Dumplings), by , is from The Klein Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elsie Klein-Schroeder
Added: Wednesday, January 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 large potatoes (Peel, cut as for mashed potatoes and boil in salted water until almost done. While potatoes are cooking make dough:

2 c. flour
1/4 tsp. salt
1 egg
enough water to make soft dough

Directions:
Directions:
Knead until dough is smooth. Keeping plenty of flour handy so dough won't stick. When potatoes are almost done, and water is still boiling, cut dough into bite size pieces with a scissor, and add to potatoes. Let boil uncovered about 5-10 minutes. Strain potatoes and dumplings in colander, saving 2 cups of the juice for the sauce.

Sauce: Melt 1/4 cup butter in saucepan, add 1 medium onion, finely chopped, and brown in butter. Add the 2 cups of juice, 1/4-1/2 cup sweet cream, and season to taste. Bring to a boil. Pour over potatoes and dumplings, and serve with favorite meat dish and sauerkraut.

 

 

 

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