Knefla
My grandmother used to make this all the time and I think it's a spin off of a Norwegian dish which is normally served as a soup.
Knefla
My grandmother used to make this all the time and I think it's a spin off of a Norwegian dish which is normally served as a soup.
Cooking Instructions
- 1
First we'll start with the dough for your dumplings! Put the 4 cups of flour into a large mixing bowl and salt and pepper to taste. Mix well and add the 3/4 cup of crisco. Cut in with a pastry knife or fork until it resembles cornmeal. Add enough warm broth to make a stiff dough (usually about 1 1/2 cups) mix until just combined. Cover and put in the fridge for later.
- 2
Melt the 2 tbsp butter in a pan or skillet big enough to hold your chopped onion and 2 packs of 'lil smokies. (Chop kielbasa into bite size pieces of that's what you're using) On medium heat, let the onion get tender and brown your weenies.
- 3
Chop your peeled potatoes into large chunks and bring them to a boil in a large pot. The water should more than cover the tops of the potatoes because you'll be adding the dumplings to the same boiling water.
- 4
Once you can stab a fork through the potatoes with little effort, start pinching off pieces of dough with your fingers and adding them to the boiling water. (Be careful not to splash yourself!) The dough cooks quickly so work fast and try to make them all the same size. Test a dumpling a minute or so after you've pinched all the dough for doneness.
- 5
Strain your potatoes and dumplings and add the weenies and onion to the pot. Mix together and salt and pepper to taste! (It might sound weird that the only seasonings I use are salt and pepper but I suggest trying it this way before spicing it up!)
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