Best 2 Knoephla Potatoes And Sauerkraut Recipes

In the realm of hearty and comforting dishes, few can rival the allure of Knoephla Potatoes and Sauerkraut. This classic German dish, also known as Kartoffelkloesse mit Sauerkraut, is a symphony of flavors and textures that will warm your soul and leave you craving for more. Consisting of tender dumplings, or knoephla, nestled amidst a tangy and savory sauerkraut, and complemented by the earthy goodness of potatoes, this dish is a culinary journey like no other.

This article features three variations of this beloved dish, each with its own unique twist. The first recipe presents the traditional version, showcasing the harmonious blend of knoephla, sauerkraut, and potatoes. The second recipe adds a touch of smokiness with the inclusion of kielbasa, creating a symphony of flavors that will tantalize your taste buds. And for those who prefer a vegetarian delight, the third recipe offers a meatless version, where mushrooms replace the kielbasa, providing a rich and umami-packed alternative.

No matter your preference, these recipes are sure to satisfy your cravings for comfort food. So, gather your ingredients, put on your apron, and embark on a culinary adventure that will leave you feeling cozy and content.

Check out the recipes below so you can choose the best recipe for yourself!

FRIED KNOEPHLA WITH SAUSAGE, POTATOES, & KRAUT RECIPE

Fried knoephla with sausage, potatoes, & kraut Recipe image

Provided by socalnativelala

Number Of Ingredients 12

Ingredients

knoephla dough:
1 lb of sausage or bacon cooked with a small white onion and grease until browned, save grease.
4 c self rising flour (or ap flour + 1/2 tsp baking powder
1/4 tsp salt)
2 eggs
1 c warm water
1 c whole milk
6 potatoes, peeled and cubed
salt and pepper to taste
bacon or sausage grease (lard or vegetable oil)
butter
22 ounces sauerkraut, drained

Steps:

Beat eggs and liquids in a medium size mixing bowl. Add in half flour mixture and mix well. Knead the dough, adding more flour until the dough in stiff and hard to work with, let the dough rest for 10 minutes. Bring a pot of well salted water to boil. Add in potatoes and cook just until tender. Remove from water using slotted spoon and drain colander, leaving boiling water simmering. Take parts of dough and roll in palms to make a 1/2 to 3/4 inch wide cylinder. While potatoes cool use scissors to cut dough in 1/2 to 3/4 inch pieces into the boiling water. The dumplings will sit on the bottom of the pot until almost done. When almost finished cooking, the knoephla will rise to the surface. Once they have risen to the surface let them cook 1-2 minutes longer. Drain well. Place grease and/or butter in a large skillet and heat over medium to high heat. Add cooked potatoes and salt and pepper to taste. Fry until potatoes are golden brown. While potatoes are frying, place grease/butter in a non-stick skillet, heat over high heat. Cook the kneophla in batches, until browned, transferring the fried dumplings into the skillet with the potatoes. When all of the knoephla and potatoes are nicely browned and combined in one skillet, add the sauerkraut to the mixture and heat through. Serve immediately

KNOEPHLA, POTATOES AND SAUERKRAUT

Knoephla, Potatoes and Sauerkraut image

This is an old German family recipe that is easily modified for the number of people being served.

Provided by DHERDEBU

Categories Dumplings

Yield 6

Number Of Ingredients 10

Ingredients

3 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ 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

Steps:

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. The dumplings will sit on the bottom of the pot until almost done. When almost finished cooking, the knoephla 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. Cook the kneophla in batches, transferring the fried dumplings into the skillet with the potatoes.
When all of the knoephla and potatoes are nicely browned and combined in one skillet, add the sauerkraut to the mixture and heat through. Serve immediately.

Nutrition Facts : Calories 499.6 calories, Carbohydrate 93.4 g, Cholesterol 36.1 mg, Fat 8.3 g, Fiber 9.2 g, Protein 13.3 g, SaturatedFat 2.3 g, Sodium 856.8 mg, Sugar 3.6 g

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and spices will give your Knoephla, Potatoes, and Sauerkraut dish the best flavor.
Don't overcook the knoephla: Knoephla should be cooked until they are tender but still have a slight bite to them. Overcooking will make them mushy.
Use a variety of vegetables: This will add flavor and texture to your dish. Some good options include carrots, celery, onions, and potatoes.
Don't skimp on the sauerkraut: Sauerkraut is an essential ingredient in this dish. It adds a sour, tangy flavor that perfectly complements the other ingredients.
Serve with a side of bread or rolls: This will help to soak up the delicious sauce.

Conclusion:

Knoephla, Potatoes, and Sauerkraut is a hearty, flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious meal, give this recipe a try.