Kneophla are a flour/ baking powder dumpling that are first cooked in water and then fried. They 're combined with fried potatoes and sauerkraut and cooked together just until the flavors mingle. And old German recipe for modern tastes.
INGREDIENTS (for 6 servings):
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 cup warm water
- 2 tablespoons vegetable oil
- 6 potatoes, peeled and cubed
- salt and pepper to taste
- 1 tablespoon butter
- 22 ounces sauerkraut, drained
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. Kneophla will sit on the bottom of the pot until almost done. When almost finished cooking the kneophla 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. Place kneophla in frying pan. Fry until kneophla are browned.
When both kneophla and potatoes are nicely browned combine them in one skillet. Add the sauerkraut to the kneophla, potato mixture and heat through. Serve immediately.