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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It was refreshing to see a knefla recipe that isn't the popular soup. This is how I remember...