Well-Seasoned Cookbook

flavorful recipes perfected over time

Knoepfla (German "Buttons")

Grandpa Allen Konrad

The name of this German dish has its origin in the German word for “button” (Knopf).  More than one button, the word is Knöpf (or without the Umlaut, Knoepf).  Add  the diminutive “la” to the end of that German word and you get “little buttons.”  The button concept comes from how you cut the dough so that the little pieces look like little button holes.  In some parts of Germany, the dough it not cut into snippets, but rather put into a press and squished out like meat through a meat-grinder.  That kind of Knöpfla is called Spätzla.

There is no one way to make this food.  I make it somewhat different than my mother made it.  She had no written recipe, nor do I.  At least, not until now.

First Step: Preparing the Croutons

This is to help add flavor to what is merely a dough dish.  You can use old bread slices.

Frying Pan

Cooking Oil

Bread Slices cut into 1/2 inch squares (how many depends on how many want to eat them on the knoepfla serving)

Add 1/4 inch of cooking oil to frying pan

Set frying pan on low heat fire

When oil is warm, add bread slices and stir oil into them

Set heat of fire so slices begin to brown

Keep turning slices so that all sides get brown

When all slices are browned, remove from frying pan and save until the knoepfla are served

Sprinkle croutons on individual serving dishes as desired

Second Step: Preparing the Potatoes
6 quart Kettle

3 quarts Water

1 teaspoon Salt

2 Potatoes (pealed and diced into 1 inch squares)

Add the water to the kettle and put kettle on low flame fire in preparation for cooking.

Add salt to water

Add diced potatoes to water

Let water warm to almost boiling while preparing the dough. The intervening time will allow potatoes to soften.

Third Step: Preparing the Dough

3 cups flour (I prefer to use unbleached whole wheat preferred by me)

1 egg

Luke warm water

Put the flour into a large enough bowl

Spread the flour so that there is no flour in the center

Pour a little warm water into the center (I learned that if cold water is used, the consistency of the dough does not always work out right)

Add one egg yoke and white to the water (it will help dough stick together while boiling)

Stir egg and water so yoke and water mix

Now add more warm water and stir to penetrate all the flour

If flour too sticky, dust dough lightly with flour until you can kneed mixture by hand

Let dough sit in mixing bowl for a few minutes so moisture penetrates all the flour

Fourth Step: Boiling the Dough

Need a Large Scissors to cut dough

Set fire under kettle so water begins to bubble

Cut small portion of dough and flatten between hands to about ¼ inch thick

Cut small wedges off side of dough so they drop into boiling water

Repeat this action again and again

After several cuttings, stir boiling dough to prevent it from burning at the bottom of the kettle

Once all dough has been cut into the boiling water, adjust heat so water does not boil over

Boiling time now is set at about 20 minutes.

Fifth Step: Serving the Knoepfla

Drain boiling water from kettle

Add hot water to kettle to rinse the knoepfla before serving

Drain water and pour knoepfla into a serving bowl (or just use the kettle)

Meal now ready to be served

Add croutons and season with salt and/or pepper as desired.

Makes 6 servings

Guten  Appetit!