Well-Seasoned Cookbook

flavorful recipes perfected over time

Kase Knepfla (Cheese Buttons)

One of Ben's favorite culinary memories is making Knepfla with Grandpa Konrad. This is not his recipe, but it's a good placeholder version for now.

Kase Knepfla From the Kitchen of Ruth Reddig:

http://foodsoftheworld.activeboards.net/germans-from-russia-kase-knepfla-cheesebuttons_topic4973.html

Dough:

3 to 3.5 cups of flour

1 teaspoon salt

One egg (white*), beaten

1.25 cups (warm*) water

Baking powder (unspecified amount; not much)*

Filling (makes enough for 2 dough recipes*):

3 cups dry cottage cheese

2 beaten eggs

1 scant tablespoon of salt

1/4 teaspoon pepper

1 small onion, minced (optional*)

*Asterisk denotes slight modifications or notes made by the family over the years.

Mix dough all together and knead well. Divide dough into 2 balls. Roll out to 1/4-inch thickness. Cut into 4-inch squares. Place 1 heaping tablespoon of cheese mixture in center of square. Fold over and press edges. Be sure to seal them tightly. Bring 4 cups or more water to boil in large kettle. Add 1 tablespoon salt. Add Kase Knepfla and bring to boil. Boil about 5 to 10 minutes until they are done. Drain off and put Kase Knepfla layers in a bowl and put buttered bread crumbs in between which have been browned in butter. Good with sour cream - real dairy cream.