Making Kas Knephla

My niece wanted to know how to make Kas Knephla. That would be a simple request for a recipe, if it was that simple.

We all know that many of the recipes passed down from the Germans from Russia are simply – well, just do it. You know, flour, water, baking soda, salt and an egg. The filling is cottage cheese, egg, onion, salt and pepper.

If you had never witnessed the process you couldn’t make them from that recipe could you?

So rather than explain the process – I made a video for you to enjoy. If you are my family feel free to laugh at it, but just remember at least I’m preserving something for my grandchildren to watch someday. Blurb now has video book capabilities and I’m thinking that a cooking book with video would be very valuable to us in preserving the food culture of the Germans from Russia.

It’s been a little quiet on this blog lately, but I am furiously trying to get organized to get our first food culture interview book ready for proofing. In the meantime, we are having 20 people, non Germans from Russia and my family for Kase Knephla and ham for our Christmas dinner. It will be crowded but when you say your are making Kase Knephla, everyone comes running. Of course we will have some pickled beets, pickles and goodies to go with that delightful dinner.

Want to know how to make Kase Kneophla for a crowd? Well, check this video out and let me know how your family serves it. And remember that food photography is an art in itself and the final photo is not that appealing but ask my husband how they tasted…

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About spidersue

Working on books, working, gardening, baking, canning, knitting, crocheting, reading, walking, getting older, getting wiser, love my children, love love love my grandchildren.
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7 Responses to Making Kas Knephla

  1. Donna Eszlinger says:

    wow,, wouldnt you know it,, I have some dry cottage cheese in my fridge with intent to make them for the holidays as well, so this is perfect timeing,, have made them before, but liked watching how you did it,, so now my memeory is refreshed, and I am ready to get to it,, Thanks Sue for the interesting video..

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    • Donna Eszlinger says:

      We did make Kas Knephla,, like you showed on the video,, my daughter claims your way is much simpler then what I was taught from my grandmother and mother,, ours were made like a pumpkin plaenchta, folded over like a half moon, but then we always had cheese coming out the sides, and in cooking them they would open, where your way is better to keep the cheese in the pockets,, great idea,, and a huge hit with everyone over the holidays,, thanks , and Have a Happy New year in 2013..

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  2. Melanie says:

    My mother followed her (German from Russia) mother-in-law around the kitchen with measuring cups and spoons when she would prepare some of these great traditional dishes so that she would have the actual recipe!! Ours do not contain onions in the filling (although that does sound great). We fold our dough over to form a flat knephla, boil, then fry the drained knephla in lots and lots of butter until they are brown on both sides. If we couldn’t find dry cottage cheese, we would buy the creamed type, place it in a strainer and run cold water on it. Oh my gosh, who would think such humble ingredients could be turned into something so wonderful! Thank you for sharing your family’s version with all of us – Merry Christmas!

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  3. Don/Arlys Ackerman says:

    Our children insist on having these cheese buttons when we have family gatherings – every time!

    Like

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