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I want to know the best way to make knodels!!! please anyone with any ideas please let me know thanks!!

2006-08-08 11:38:26 · 2 answers · asked by camimadi_61 2 in Food & Drink Cooking & Recipes

2 answers

"BROT KNODEL" - BREAD DUMPLING
• 2 eggs • 1 c. sour cream • 1 lb. old white bread, cubed • 1 tsp. salt • 2 tbsp. flour • 2 tbsp. chopped parsley • 2 tbsp. chopped onions • 1 tbsp. butter
1/2 c. flour
Brown lightly parsley and onions in butter.
Beat eggs and add salt. Blend in sour cream and bread. Add remaining ingredients. Let stand 20 minutes. Add 2 tablespoons flour to mixture. Form into Knodel and lightly roll into flour. Place Knodel into boiling salted water. Then lower heat, cover and simmer for 20 minutes. Drain. Serve Knodels with gravy.
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Fruit-Knodels: Apricot Cream Cheese Dumplings - Austria
Dough:
• 250 g cream cheese • 30g butter • zest of 1 lemon • a pinch of salt • 100g flour /mealy/ • 1 egg • 1 tsp vanilla sugar
FILLING and DECORATION:
• 10-15 apricots • salted water to boil the dumplings • powdered sugar • 10-15 sugar cubes • breadcrumbs to coat the dumplings
PREPARATION:
1. Form a smooth dough from the ingredients above and let it rest for 30 minutes.
2. Meanwhile, wash the apricots, remove the pits and replace them with a sugar cube, then put a piece of dough around the apricots and form nice dumplings.
3. Bring a pot of salted water to a boil and simmer the dumplings for approximately 10 minutes.
4. Drain them and roll them in roasted breadcrumbs. Sprinkle powdered sugar on top to serve. Enjoy your meal!
Tip: Cherries, plums or strawberries can easily be used instead of apricots.

2006-08-08 15:34:20 · answer #1 · answered by gospieler 7 · 0 0

I've never heard of them...if that's how they are spelled. But, after researching this for you, I found a German recipe:
BAUERNSCHMAUS: "FARMERS’ FEAST" (PORK, SAUSAGES BACON, SAUERKRAUT AND LEBERKNODEL with MASHED POTATOES)

Translated, Bauernschmaus is a “Farmers’ Feast”.

1 3/4 lbs. cooked pork, rather fat
6 Leberknodel, (recipe follows)
6 pork sausages
6 slices smoked bacon about 1/8 inch thick
Sauerkraut (recipe follows)
Mashed potatoes
Hot German mustard

Heat Knodels in boiling water. Cut pork in six slices. Heat kraut and pork together. Heat mashed potatoes. Fry sausage and bacon. On each wooden plate place a generous helping of mashed potatoes, sauerkraut, a Leberknodel, a slice of pork, one sausage and a slice of bacon. Serve with hot mustard.

LEBERKNODEL:

They are the size of a tennis ball and are served as a main dish, in beef bouillon as a main dish, or in soup before a meal.

1/2 lb. calf’s liver
1 egg
3/4 lb. stale white bread
1 medium onion
1 pint milk
1/2 level teaspoon baking powder
lard or shortening (to fry onions)
1 1/2 rounded tablespoons flour
2 rounded tablespoons chopped parsley
1 level teaspoon marjoram
1 level teaspoon salt

Cut stale bread including crusts in very thin slices, about 1/16 inch thick. Pour heated, but not boiled, milk over stale bread and let sit for 1 hour. Chop onion. Fry onion and parsley until onion is glassy. Set aside.

Cut liver in strips and grind twice.

After the bread has soaked for 1 hour fill a large soup pot one half full of salted water and bring to a rolling boil.

Add all the ingredients to the soaked bread and knead to a uniform consistency. The dough must be well mixed so that no chunks or pieces of bread remain.

With wet hands form a Knodel (ball), about the size of a tennis ball and drop into the boiling water. Dip hands in cold water after making each Knodel and repeat to make a total of six Knodels and medium boil, covered, for 20 minutes. Remove and serve hot.

MILLER'S SAUERKRAUT

Germans consume it by the thousands of tons in every way, shape and form. The most favorite of which is sauerkraut.

2 lbs. fresh sauerkraut from the barrel, or 2 (one pound jars or cans) sauerkraut, three if not tightly packed
1/4 lb. fairly fat pork or sow belly, optional
1 1/2 Tablespoons lard, no substitutes
1 medium onion
18 dried juniper berries
1 apple
Boiling water to cover
2 level teaspoons salt
1 rounded Tablespoon flour
1 medium raw potato (grated)
1/4 cup cold water

Wash and drain the sauerkraut.

Simmer the kraut slowly in hot lard for about 5 minutes, turning often with a fork until it has absorbed the melted lard.

Note: When using fresh sauerkraut from the barrel, add boiling water with 2 tsp. salt just to cover the sauerkraut. Cover. Simmer slowly two hours and then after two hours proceed as below to complete cooking.

Note: When using canned or bottled sauerkraut, add enough boiling water with 2 level tsp. of salt just to cover sauerkraut. Proceed Immediately as below.

Peel onion, leave whole. Peel and slice apple. Salt pork. Add pork, onion, apple and juniper berries to Kraut. Simmer slowly, covered, 1 hour or until pork is done.

Mix flour with 1/4 cup cold water. Peel and finely grate raw potato. Add flour/water mixture and potato. Mix well and add to sauerkraut. Simmer for an additional 10 to 15 minutes. Salt to taste.

Miller's German Cookbook
http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=1200&forum_id=7

2006-08-08 11:45:44 · answer #2 · answered by Anonymous · 0 0

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