Knipf (German dough recipe)

This recipe originates from my maternal Grandmother who was raising her children in the "dirty 30's" where sometimes during the winter months they had little to eat except flour, eggs, potatoes and any preserves (canned goods) they had put away in the summer, as in this instance, saurkraut. This is a filling meal, yet it is cheap to make. Careful though, as it will go straight to your hips!

Knipf (German dough recipe)
Knipf (German dough recipe)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups flour

  • 1

    egg

  • 1

    tsp salt

  • enough water to make a stiff dough

  • 2

    cups saurkraut

  • enough bacon grease to coat the bottom of a frying pan

  • salt and pepper to taste

  • 1

    medium potato

Directions

Mix flour, salt, egg and water until you have a stiff dough. Lay dough on counter top and cover with the bowl to let it "rest". Meanwhile fill a large pot with water, add salt to taste. Peel potato and slice into bite size pieces; add to water and bring water to a good boil. Melt bacon grease in a large frying pan (cast Iron works well, if available). Add saurkraut and heat on medium heat. Cut dough into 3 pieces. Using clean scissors, cut dough into bite size pieces straight into the boiling water. They will quickly rise to the top of the water; scoop out quickly with slotted spoon and add the saurkraut. Do the same thing with the other 2 thirds pieces of dough. Salt and pepper the dough/saurkraut mixture and fry, stirring well, until well heated. This recipe can be eaten with German sausages if desired.

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