Name: German-Russian-Dakota Knefla recipe
Ingredients: 2 cups all-purpose flour;1 teaspoon baking powder;1 teaspoon salt;¼ teaspoon black pepper;1 egg;¼ cup milk;2 tablespoons vegetable oil;3 potatoes, peeled and diced

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Ingredients

2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt ¼ teaspoon black pepper 1 egg ¼ cup milk 2 tablespoons vegetable oil 3 potatoes, peeled and diced

Nutrition Info

437.2 calories carbohydrate: 76.8 g cholesterol: 47.7 mg fat: 9.1 g fiber: 5.2 g protein: 11.8 g saturatedFat: 1.8 g servingSize: - sodium: 737.9 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

Directions

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.
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.
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.

Recipe Yield

4 servings

Recipe Note

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.

Alternatives to this recipe

German-Russian-Dakota Knefla