Knoephla
Dumplings, in all their forms, are relatively easy to make. They require few tools, and they have minimal ingredients. Dumplings are made by dropping a flour dough into boiling liquid. In earlier times, while the stove was busy baking bread, dumplings were being cooked on the range.
Most likely dumplings were at first only part of the nobility’s diets, but as grain milling processes improved and flour became more widely available, dumplings began to become part of peasants’ daily meals. A common type of dumpling in German-Russian cuisine is Knoephla. This dish is used in the widely-known dish of Knoephla Soup, but some people also fry it with butter, sausage, and sauerkraut.
Most likely dumplings were at first only part of the nobility’s diets, but as grain milling processes improved and flour became more widely available, dumplings began to become part of peasants’ daily meals. A common type of dumpling in German-Russian cuisine is Knoephla. This dish is used in the widely-known dish of Knoephla Soup, but some people also fry it with butter, sausage, and sauerkraut.
Knoephla Recipe
Peel and cut 2 or 3 potatoes; put in large kettle with 1 teaspoon salt and water to go over potatoes. Boil until tender. While potatoes are boiling, make a dough of the following:
3 ½ c. flour
1 egg
1 tsp. salt
1 ¾ c. water
Mix by hand and form into a roll or into several strips. Cut dough into small pieces and add to boling water and potatoes (or to just about anything, as they are used in other recipes).
3 ½ c. flour
1 egg
1 tsp. salt
1 ¾ c. water
Mix by hand and form into a roll or into several strips. Cut dough into small pieces and add to boling water and potatoes (or to just about anything, as they are used in other recipes).