Knepfla Recipe

Moms recipe for an old German staple.

[@kaymyrstol8524]

My mom would make this but she used kitchen shears to cut pieces off the ball of dough right into the water, then fried with potatoes. Loved watching.

[@b7et5]

Thanks for the comment. Great to see my mothers recipes still touching people

[@audreywyatt5431]

My grandma and mom taught me the same way. So many scorched hands from boiling water!

[@kentfreier5705]

Love this. She looks just like my grandma who made all the same things. German family in South Dakota. Knepfla, strudel, fleish Keikle, spatzle and all of those great things.

[@b7et5]

We may be distant relatives. Our family came from the Bessarabia area of (Moldova Ukraine today), all mostly southern germans. Those from S.D. May have immigrated before either of the wars directly from Russia. The germans suffered a lot at the hands of the Russians, and many were smart enough to get out before things went bad. Her Kiechla (elephant ears/ beaver tails) recipe - from the Romanians is uploaded as well. I call it the “gravy sponge”.

[@artcreationsbydar]

Great watch! I lost my recipe from My Mom, so I was desperate to find an original. Thank you!

[@awakingthesleepers35]

This was interesting to watch. My family ( Germans from Russia now the Ukraine area of Odessa) made this but we used Flour salt and 1egg that was broken and scrambled and then added along with the water. We put in a potato milk soup.

[@b7et5]

mom says, "we didn't have any chickens, so we didn't have eggs, so water was good enough. then when they came to Canada, they never changed." thanks for the comment.

[@Coalfired1]

My favorite dish. Its amazing how each family has a different recipe and way to cut the knoephla. My family uses a similar dough. We use lots of cream, potatoes, and onion.

[@b7et5]

We used to eat it a lot, but those days of endless gravy, hard work, non-gmo grains, are ancient history. Mom thanks you for the reply.

[@ngslink30]

Your mom is a sweet lady. I love the way she cooks. Thanks for sharing the special video's

[@anointedcountrygirl]

my grandma used the noodles in canned beef, the government kind. I can't ever remember the noodle recipe. God bless your momma! Tell her thank you for the lesson and sharing!

[@b7et5]

anointedcountrygirl. Thanks for the comment. you're welcome.

[@b7et5]

It was really about making mom feel good, and letting her see the responses from the relatives. She worked hard all her life and it was nice to see her get some positive feedback.

[@taniahochhalter9643]

Thank you for this video- your Mom is wonderful!

[@taglinesafety5157]

Wonderful. I wrote it all down. We used to have it all the time. Chicken and knoephla. Thank you I'm looking for kekla ( beef in deep fried dough ).

[@b7et5]

It is spelled different. KIECHLA is a Romanian dish I believe, and is also called beaver tails or elephant ears here in Canada. kzbin.info/www/bejne/nGmooIqum7eNqrssi=Tvg879Ewm_3VQjHn

[@b7et5]

Oops. Misread that. BEEF in deep fried dough. Thought you meant KIECHLA.

[@bfshiney]

Fantastic. Not the same recipe that my German mom used to make but I thoroughly enjoyed it. I'll have to keep looking. Your mom would have fit well with my relatives. We always joked about opening a Knepfla to Go restaurant because it only costs pennies to make. The ultimate poor people food. I wish I would have video'd my mom before she passed - great job.

[@northstorm6248]

The woman would get together: German Ukraine and Russia they shared recipes....

[@KorAllRBare]

I make knepfel using plain flour, water and olive oil with a dash of sugar and SEA salt, I also now and then use some mediterian spices in the water they are to be cooked in, I also don't over work and flatten the doe like you mum does, But rather I just roll the doe into sausages and I then simply chop the sausage into thick slices that end up looking like long thick jacket buttons, Once the knepfel float I place them into a hot frying pan with freshly made croutons made from fresh bread cut into squares, and once most of the Knepfel have been browned a little bit I serve them with sauerkraut and whatever roast.. BTW Sauerkraut is Pickled Cabbage, oh and I dropped yo a like..

[@b7et5]

Thanks for the comment. I will tell mom. She is pretty well set in how she does it. Rarely have them anymore, with no family around, so much work and so much gluten. Ha! She’s over 80 now as well, and made those for us to remember the recipe. Take care.

[@KorAllRBare]

Yah Ich liebe Knepfel und Fliesch Roloaden mit beiden Sauerkrout

[@b7et5]

I was just remembering, we also do the browned bread in the knepfla. They always use it too in the strudel, (refried in the pan is great) but for cauliflower. There is not much taste to cauliflower, so the fresh bread croutons fried in butter is awesome on them. For the sourkraut, mom also puts in a caraway seeds and brown sugar, and cooks it for a while. Awesome.

[@corvusduluth]

Walkin Seymour Volhynian Russian Germans in North Dakota, Manitoba make Knoefla Suppe. Viel Dank.

[@Lagolop]

Like Kreplakh except kreplach is filled with a filling of meat. Like a wonton sort of. But this sounds the same as knepfla.

[@bchost]

My cat kneads all the time!

[@ermythe8474]

hello , i come from Elsass (Alsace/France) , knepfla is tarditionnal in my country , but it s not that , this is more Spaetzle an other speciality in Elsass

[@b7et5]

Ermythe -you could be right about that. My family actually comes from the Bessarabian region, Germans out of Russia, and may have influence from the local area. I know some other recipes like Kiechla are Rumanian, and sold here in Canada in the winter as beaver tails or elephant ears. I just wanted to preserve some of her and grammas recipes. After all is said and done, I can’t eat much of it because it makes me fat.

[@lindafischer9384]

The woman was Lovely. Son a bit disrespectful. The background music was irritating. The woman taught very well. Yes its a German recipe.