Knoephla, Potatoes and Sauerkraut

Knoephla, Potatoes and Sauerkraut

DHERDEBU

"This is an old German family recipe that is easily modified for the number of people being served."
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Ingredients

servings 500 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 93.4g
  • 30%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 857 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Combine 3 cups flour, baking powder, 1/4 teaspoon salt, egg and warm water in a medium size mixing bowl. Mix well.
  2. Knead the dough, adding flour until the dough in stiff and hard to work with, let the dough rest.
  3. Roll dough into a 1/2 to 3/4 inch wide cylinder.
  4. Bring a pot of salted water to boil. Using scissors cut dough in 1/2 to 3/4 inch pieces into the boiling water. The dumplings will sit on the bottom of the pot until almost done. When almost finished cooking, the knoephla will rise to the surface. Once they have risen to the surface let them cook 2 minutes longer. Drain well.
  5. Place oil in a large skillet and heat over medium-high heat. Add potatoes and salt and pepper to taste. Fry until potatoes are cooked through and golden brown.
  6. While potatoes are frying, place 1 tablespoon butter in a non-stick skillet, heat over medium-high heat. Cook the kneophla in batches, transferring the fried dumplings into the skillet with the potatoes.
  7. When all of the knoephla and potatoes are nicely browned and combined in one skillet, add the sauerkraut to the mixture and heat through. Serve immediately.

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Reviews

Read all reviews 19
  1. 20 Ratings

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Most helpful positive review

Hubby is from NorthDakota and he absolutely loved this! Great recipe and he said they were the best knefla I have ever made! Made the knelfla dough recipe again today and cut some iinto his Lipt...

Most helpful critical review

I made this a while ago and was disappointed. The "kneophla" (the correct spelling is Knoepfle, which means "little buttons") were very dense and chewy. If you want a really tasty German pasta...

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Hubby is from NorthDakota and he absolutely loved this! Great recipe and he said they were the best knefla I have ever made! Made the knelfla dough recipe again today and cut some iinto his Lipt...

Yum! The knoephla were a hit. I served everything separate and let guests mix however they wanted. I'm glad I cut the recipe in half, this makes a lot! Easy to make too. Thanks for a good one!

I made this a while ago and was disappointed. The "kneophla" (the correct spelling is Knoepfle, which means "little buttons") were very dense and chewy. If you want a really tasty German pasta...

Absolutely DEEEElicious. Very German flavor. I decided not to drain the saurkraut in order to maintain moisture. The family loved it!! It was an easy clean up too. Goes good with Bierocks.

Wonderful-Wonderful!!! Will share this one with other family members during the holidays. Would make with a sausage of sort for a complete meal.

i thought this recipe was pretty good...and something different. my only complaint was that it was slightly dry...needs a lot of salt and pepper...next time i would add some good german sausage

Me and bf really enjoyed this. It might be a tad bland but I sliced and fried some polish sausage and added that and it came out really wonderfully tasting with the sauerkraut and the kneoph- w...

I really like this recipe. It takes a bit of time to make but it is very tasty and has vary-ing textures.Also, the recipe for 6 makes a LOT of food! My 6 year old daughter gobbles it down,and I ...

Another version...boil knoephla till floars, fry some bacon then some cabbage,when half way cooked add your drained knoephla and pieces of buttered bread and add lots of pepper...we love it and...

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