Directions: |
Directions:Cut up bread (or I have used dressing bread broken up).Brown in about 2-3 Tbls butter and add 1/4 cup chopped onion. Saute 2 minutes. Drain and set aside.
Peel and cube raw potatoes, boil till tender. While potatoes are cooking, make dough. Fill pot with 2 quarts of water and 1 tsp salt and bring to boil.
DOUGH: Mix 2 beaten eggs, 1/3 c milk, 1 tsp salt and the flour to make a stiff dough. Mix and knead until smooth and not sticky (may add more flour). On a floured surface roll to 1/8 inch thickness. Cut with scissors into small pieces about 1 inch in size. To the boiling water add the cut up dough. Boil about 15 minutes. Drain knephla pieces and cover with 3-4 Tbls of butter.
Add the cooked, drained and buttered knephla dumplings and drained potatoes to a large frying pan. Brown a minute, stirring. Beat 3-4 eggs together and pour over the potato/dumpling mixture. Stir together until mixed well and add the browned bread crumbs and onion mixture. Mix all together well. Serve. |
Personal
Notes: |
Personal
Notes: Mom always served the Knephla with pickled beets. You need the sour with the dough I quess, never asked her why but that is how we always ate it. It is a old German dish and they used lots of dough to make dishes go further to feed a family, It was filling and good. Other recipe's just use the dumpling/potaoto mixture but Mom always poured the egg mixture over to hold it all together. The eggs gave it more protien too. The browned bread cubes/onions is the best part.
|
This recipe for Grandma Semmler's Knepfla is from