Knoephla Potatoes And Sauerkraut Recipes

Steps:

• For the knoephla: Combine the flour, baking powder, salt, pepper and nutmeg in a large bowl. Whisk to combine. Mix the egg with 1 cup water in a small bowl and add to the dry ingredients. Add the parsley to the mixture. Mix all together and knead until the dough has come together, taking care not to overmix.
• Place the dough on a floured surface. Roll out to 1/2-inch thickness. Cut into 1/2- to 3/4-inch squares.
• Bring a pot of salted water to a boil. Cook the knoephla in 3 or 4 batches, depending on the size of your pot, until cooked through, 7 to 10 minutes. Remove with a slotted spoon or spider and add to a large bowl. Toss with the olive oil to prevent the dumplings from sticking and set aside.
• For the hotdish: Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish.
• In a skillet over medium heat, add the sausage and cook until browned and cooked through. Remove the cooked sausage from the skillet and add to the bowl with the knoephla.
• In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the red onion and cook until softened. Add the sauerkraut and cook until the mixture has caramelized. Add toasted fennel seeds, salt and pepper. Cook for another minute, then remove the mixture to the bowl with knoephla and sausage.
• In the same skillet, add the butter and flour and whisk together, stirring up any brown bits at the bottom of the skillet. Cook for 1 to 2 minutes. Add the milk in four additions, whisking continuously, allowing the mixture to thicken before adding each addition. Season with salt and pepper. Cook until the mixture is thick enough to coat the back of a spoon.
• Add the knoephla, sausage, onion and kraut mixture to the pot of gravy and mix until combined. Pour into the greased baking dish.
• Place the pretzels in a zip-top bag and crush with a rolling pin. Add the remaining tablespoon olive oil to the bag and shake up to coat the pretzels. Top the baking dish with the pretzel crumbs. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.
• Garnish with the parsley before serving.

Steps:

• Combine 3 cups flour, baking powder, 1/4 teaspoon salt, egg and warm water in a medium size mixing bowl. Mix well.
• Knead the dough, adding flour until the dough in stiff and hard to work with, let the dough rest.
• Roll dough into a 1/2 to 3/4 inch wide cylinder.
• 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.
• 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.
• 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.
• 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.

Steps:

• Beat eggs and liquids in a medium size mixing bowl. Add in half flour mixture and mix well. Knead the dough, adding more flour until the dough in stiff and hard to work with, let the dough rest for 10 minutes. Bring a pot of well salted water to boil. Add in potatoes and cook just until tender. Remove from water using slotted spoon and drain colander, leaving boiling water simmering. Take parts of dough and roll in palms to make a 1/2 to 3/4 inch wide cylinder. While potatoes cool use scissors to 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 1-2 minutes longer. Drain well. Place grease and/or butter in a large skillet and heat over medium to high heat. Add cooked potatoes and salt and pepper to taste. Fry until potatoes are golden brown. While potatoes are frying, place grease/butter in a non-stick skillet, heat over high heat. Cook the kneophla in batches, until browned, transferring the fried dumplings into the skillet with the potatoes. 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

Steps:

• Melt butter in a large skillet over medium heat; saute potatoes, onion, and 1 1/2 teaspoons black pepper until just tender, about 20 minutes. Stir 3 cups milk into potato mixture and heat until almost boiling, about 5 minutes. Remove skillet from heat.
• Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
• Combine flour, 7 tablespoons milk, egg, dill, parsley, 1 teaspoon pepper, and salt together in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed. Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop into boiling broth. Reduce heat, cover Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
• Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.