Best 3 German Russian Dakota Knefla Recipes
German Russian Dakota knefla is a delicious and versatile dish that can be served as a main course or a side dish. It is made with a combination of mashed potatoes, ground beef, and spices, and can be baked, fried, or steamed. Knefla is a popular dish in many parts of the world, including Germany, Russia, and the Dakota region of the United States. In this article, we will explore the best recipes for German Russian Dakota knefla, providing step-by-step instructions and helpful tips to ensure a successful and flavorful dish. We will also discuss the history and cultural significance of knefla, as well as its variations and serving suggestions.
Check out the recipes below so you can choose the best recipe for yourself!
GERMAN-RUSSIAN-DAKOTA KNEFLA
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.
Provided by Megan
Categories Main Dish Recipes Dumpling Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- 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 : Calories 437.2 calories, Carbohydrate 76.8 g, Cholesterol 47.7 mg, Fat 9.1 g, Fiber 5.2 g, Protein 11.8 g, SaturatedFat 1.8 g, Sodium 737.9 mg, Sugar 2.2 g
GERMAN-RUSSIAN-DAKOTA KNEFLA
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.
Provided by Megan
Categories Dumplings
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- 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 : Calories 437.2 calories, Carbohydrate 76.8 g, Cholesterol 47.7 mg, Fat 9.1 g, Fiber 5.2 g, Protein 11.8 g, SaturatedFat 1.8 g, Sodium 737.9 mg, Sugar 2.2 g
KNOEPHLA SOUP
While I was growing up, my mom would make this traditional German soup. It tasted so good on chilly fall days. Knoephla (pronounce nip-fla) Soup is still a warm and comforting meal for my family. -Lorraine Meyers, Willow City, North Dakota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil. , Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.
Nutrition Facts : Calories 249 calories, Fat 13g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 762mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the Knefla will taste.
- Don't overmix the dough: Overmixing the dough will make it tough. Mix it just until it comes together.
- Let the dough rest: After mixing the dough, let it rest for at least 30 minutes. This will allow the gluten to relax and make the dough easier to work with.
- Use a light touch when shaping the Knefla: Be gentle with the dough when shaping it. Don't press or roll it too hard, or it will become tough.
- Cook the Knefla in simmering water: Don't boil the Knefla. Simmer it gently so that it cooks evenly.
- Serve the Knefla with your favorite sauce: Knefla can be served with a variety of sauces, such as butter, gravy, or sour cream.
Conclusion:
German-Russian Dakota Knefla is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a hearty and filling dish that is perfect for a cold winter day. With a few simple tips, you can make Knefla that is sure to impress your family and friends.
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