German-Russian-Dakota Knefla Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 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.
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Cooking Level: Expert

Home Town: St. Cloud, Minnesota, USA
Living In: Orlando, Florida, USA
Reviewed: Jun. 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!
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Cooking Level: Intermediate

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Reviewed: Dec. 9, 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
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Home Town: Snowflake, Arizona, USA

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Reviewed: Oct. 7, 2010
We added ours to our potato and chicken/cream then add vinegar to taste. Family loves these.
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Reviewed: Aug. 3, 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.
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Cooking Level: Expert

Home Town: Salem, South Dakota, USA
Living In: Reedsville, Pennsylvania, USA

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Reviewed: May 9, 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.
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