Knoephla
Germany
Place of Origin:
Lazy Cheese Buttons
Also Known as:
Knoephla is a German dumpling that is often used in soup. It is a dense and chewy dumpling that is made from flour, potatoes, and cream.
Description
Ingredients
FOR THE DOUGH
2 1/2 cups all-purpose flour (or more as needed)
spooned and leveled
1 teaspoon kosher salt
1 teaspoon baking powder
1 large egg
beaten
1 teaspoon white vinegar
1/4 cup canola oil
1/4 cup schmaltz (rendered chicken fat) OR bacon grease (see note)
1/2 cup warm water
FOR THE POTATOES
2 1/2 pounds Yukon gold potatoes
peeled and quartered (about 6 medium/large)
1 tablespoon kosher salt
1/2 cup sour cream
1 cup shredded sharp white cheddar cheese
salt and pepper
to taste
FOR THE ONIONS
1/4 cup butter
sliced
3 cups diced yellow onion
2 tablespoons schmaltz
1 1/2 teaspoons kosher salt
salt and ground black pepper
to taste
EGG WASH
1 egg
2 teaspoons water
or as needed
1 tablespoon olive oil
or as needed
Recipe
MAKE THE DOUGH
Step 1: Whisk together flour, salt, and baking powder in a bowl. Create a well in the center.
Step 2: Add beaten egg, vinegar, canola oil, schmaltz, and warm water to the well. Mix by hand until the dough pulls together.
Step 3: Turn the dough onto a lightly floured surface and knead until soft, smooth, and elastic. Wrap it in plastic wrap and set aside while you make the filling (or refrigerate for up to 3 days).
MAKE THE MASHED POTATOES
Step 4: Place potatoes in a large pot with 1 tablespoon of kosher salt and enough cold water to cover by 1 inch. Boil, then simmer until fork-tender, about 10 minutes.
Step 5: Drain potatoes and transfer to a large mixing bowl. Add sour cream, shredded cheese, and salt and pepper to taste. Mash, leaving some texture.
SAUTE THE ONIONS
Step 6: Melt butter in a skillet over medium heat. Add onion, schmaltz, and kosher salt. Cook and stir until onions are soft and golden brown, about 10 minutes.
Step 7: Transfer onion mixture to the bowl with mashed potatoes. Season with more salt and pepper. Mash until combined and let cool to room temperature.
ASSEMBLE THE KNISH
Step 8: Preheat the oven to 375 degrees F. Line two baking sheets with silicone mats or parchment paper.
Step 9: Divide the dough in half. Flatten one half into a rectangle on a lightly floured surface. Roll it out into a larger rectangle about 1/8-inch thick.
Step 10: Place half of the filling over one long end, about 3 inches away from the edges. Beat egg with water and brush over the opposite end and a little on the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches over the top and press the seam to seal. Roll it over so the seam side is on the bottom. Trim excess dough from the ends.
Step 11: Using a bench scraper, mark (but do not cut) the dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
Step 12: Repeat with the remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
BAKE
Step 13: Bake in the preheated oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room temperature.
Step 14: Serve with your favorite mustard, horseradish, or sauerkraut.