German-Russian-Dakota Knefla Recipe -
German-Russian-Dakota Knefla Recipe

German-Russian-Dakota Knefla

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
May 14, 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.

Most Helpful Critical Review
Dec 09, 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


7 Ratings

Oct 11, 2010

We added ours to our potato and chicken/cream then add vinegar to taste. Family loves these.

Aug 07, 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.

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!

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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  • Calories
  • 437 kcal
  • 22%
  • Carbohydrates
  • 76.8 g
  • 25%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 738 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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