Easiest Way to Prepare Perfect Knefla grandma's yummy dumpling/potato/sausage dish!

Knefla grandma's yummy dumpling/potato/sausage dish!. Cut in with a pastry knife until it resembles cornmeal. Cook the kneophla in batches, transferring the fried dumplings into the skillet with the potatoes. This version of knefla is a tasty, easy German-Russian staple for dinner, comprised simply of dough and potatoes.

This Sauerkraut and Sausage Knoephla Skillet Dish is some serious German comfort food and a great single skillet dish for a weekday night or when you want something a bit special. Too much flour will make them heavy. It is a chicken-based dumpling soup that has cream, butter, and a few different vegetables. You can have Knefla grandma's yummy dumpling/potato/sausage dish! using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Knefla grandma's yummy dumpling/potato/sausage dish!

1. It's of all purpose flour.
2. Prepare of crisco shortening.
3. You need of About 1 1/2 cups of your choice of broth (warm).
4. It's of butter.
5. You need of large onion.
6. Prepare of beef 'lil smokies, drained.
7. It's of Several large potatoes.
8. It's of Salt and pepper.

Typically, you will find potatoes, carrots, and celery in the soup. Then, there are the dumplings, which make it Knoephla Soup. Drizzle with water and squeeze dry. In a large skillet, heat oil over medium-high heat.

Knefla grandma's yummy dumpling/potato/sausage dish! step by step

1. First we'll start with the dough for your dumplings! Put the 4 cups of flour into a large mixing bowl and salt to taste. Mix well and add the 3/4 cup of crisco. Cut in with a pastry knife 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. On medium-low heat, let the onion get tender and brown your weenies..
3. Chop your potatoes into large chunks (Small chunks will make this a weird mashed potato dish) 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!) The dough cooks quickly so work fast and try to make them all the same size. Taste test a dumpling a minute or so after you've pinched all the dough in. You want them to be slightly fluffy- not doughy at all..
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!).

Homemade Potato Dumplings (or potato balls as my Grandma called them) are a perfect comfort food side dish for almost any meat. They are easy to make and are also a great way to use up leftover mashed potatoes. If the mixture is too moist, add a bit more starch. Stir in dough, potatoes and onion. Mix together flour, salt and baking powder.