"Hunger is the best sauce in the world."--Cervantes

Kase Knepfla (cheese buttons) (Dan's version) Recipe

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This recipe for Kase Knepfla (cheese buttons) (Dan's version), by , is from The Ziegler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Daniel Ziegler

Category:
Category:

Ingredients:  
Ingredients:  
Filling
3 c dry curd cottage cheese
1 egg
2 tsp salt
6 sliced green onions
2 tsp pepper
2 tsp sugar or splenda (or less to taste)

Dough
4 c all purpose flour
4 eggs
1 tsp salt
1 tbsp oil
3 tbsp water if needed

1 c of cold water

Grisla
1/4 c butter
6 sliced green onions
3 slices of bread

1 Large pot of water

Directions:
Directions:
1. Filling
Combine the ingredients for the filling and set aside. If you can not find dry curd cottage cheese. Use a yogurt maker and put 3 cups of small curd cottage cheese in the yogurt strainer, let drain for at least 24 hours and that should remove most of the water.
Set aside the filling.

2. Dough
Combine the flour and eggs in your favorite stand mixer using the dough hook attachment and start on a slow speed, as the dough starts forming increase speed. Add the water if needed. Once all the dough is combined use the mixer to kneed it for a couple minutes.
Remove it from the mixer and wrap it in plastic wrap and refrigerate so it can rest for a couple hours.
You could also do this ahead of time and keep in the refrigerator for a few days.

3. Put you large pot of water on the hear and bring it to boil.
4. Remove the dough from the refrigerator and divide it into 4 parts
5. Using your favorite stand mixer now with the pasta roller on it start running it through the roller starting at the wide setting and rolling it until it is pastry thin, not paper thin.
(go here for a kitchenaid roller demo https://www.youtube.com/watch?v=Q0noE9GQMeM)

6. Cut the rolled out pasty thin dough into 2 1/2 inch squares.
7. Take the filling and put 1 tbsp on each dough square
8. Use the cup of cold water and brush half the edges of the squares, fold them over and seal the edges
9. Put the finished squares on a floured cookie sheet so you can put the squares into batches when cooking so as to cook them together.
10. Combine the ingredients of the grisla in a frying pan and cook until onions are tender.
11. Put a batch at a time into your pot of boiling water. The squares will start floating when done.
12. Remove the batches of Kase Knepfla and serve them in a soap bowl with grisla on top.
13. Store the left over batches in a bowl for later or put in a plastic bag and freeze for later.
14. Reheating the Kase Knepfla in a frying pan with a little oil brown on both sides. Serve with melted butter on top.




 

 

 

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