Megan Recipe ∘ German-Russian-Dakota Knefla

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.

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

Cooking Directions

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.

Nutrition Facts

• calories437.2
• carbohydrateContent76.8 g
• cholesterolContent47.7 mg
• fatContent9.1 g
• fiberContent5.2 g
• proteinContent11.8 g
• saturatedFatContent1.8 g
• sodiumContent737.9 mg
• sugarContent2.2 g