{"id":3876,"date":"2014-10-11T02:41:23","date_gmt":"2014-10-11T02:41:23","guid":{"rendered":"http:\/\/sweetgeodes.com\/senft\/?page_id=3876"},"modified":"2015-01-13T22:40:14","modified_gmt":"2015-01-13T22:40:14","slug":"knodel-klosse-klase","status":"publish","type":"page","link":"http:\/\/sweetgeodes.com\/senft\/knodel-klosse-klase\/","title":{"rendered":"Kn\u00f6del and Kl\u00f6sse or Klase"},"content":{"rendered":"

\"knoedel\"<\/a><\/p>\n

I Hate them!<\/strong><\/strong><\/span><\/p>\n

Bread Dumplings for Lisa who asked for Klase.
\n8 slices equivalent bread — we always used saved dried bread (stuffing equivalent)– other recipes use white rolls!
\n1-2 cups milk
\n1\/2 cup of bacon chopped up — or just some bacon fat.
\n1 Tb’s. butter
\n1 small\u00a0 onion chopped.
\n1 Tb’s. parsley, finely chopped
\n3 eggs
\nsalt and black pepper
\npinch of nutmeg (I think VERY optional)<\/p>\n

Instructions:<\/strong><\/span><\/p>\n

Slice the breads into cubes and soak in lukewarm milk. Bread should be moist but not sloppy wet.
\nDice the bacon and fry down, add butter and add the chopped onion, add parsley. Put in a bowl and let cool. Meanwhile
\nAdd eggs and seasonings to the bread and milk mixture. Stir well to mix.
\nCombine with the fried ingredients, shape into small dumplings. Cook in salted water for 20 minutes. Not boiling — low to moderate heat!<\/p>\n

another way was to grate some peeled red potatoes into salted water — drain and express the moisture through a towel. Follow the same instructions for bread and onion. Mix the above with the potato mixture. Roll with flowered hands into dumplings. Cook as above.<\/p>\n

This was often added to beef dishes with sauerkraut.<\/p>\n

Kn\u00f6del\u00a0<\/span><\/strong> by Herb Senft<\/p>\n

4 slices of bread or stuffing bread
\n1\/4 cup of bacon fat
\n1 Tb’s. butter
\n1 1\/2 – 2 cups flour
\n1 cup milk
\n2 egg’s
\n1 Tb’s. parsley
\nsalt and pepper<\/p>\n

Cut crust off bread and cube it. Put into bacon fat and butter — let it absorb the fat entirely. (my mother I am sure used some potatoes grated in salt water too!<\/p>\n

Put greased bread in a bowl and let cool.<\/p>\n

Mix flour, milk and eggs. Add seasonings and pour this mixture over the bread cubes. Gently mix and let stand some 15 minutes — allowing the liquid to be absorbed. Gently stir to blend the dough thoroughly. Flour hands and knead away, shape into dumplings or?? (My mothers were the size of baseballs and had the same effect on the stomach.) Cook, covered\u00a0 in salted water for twenty minutes. Not boiling — low to moderate heat!<<\/p>\n

Potato\u00a0Kn\u00f6del<\/span><\/strong> by Herb Senft<\/p>\n

8 red potatoes, peeled and quartered into a pan of salted water.\u00a0 Boil
\n1 egg
\nflour
\n1 tsp. salt and some black pepper<\/p>\n

Your improvements on these recipes would be appreciated.<\/strong><\/p>\n

Lisa responds: I make a variation of the potato\u00a0 kn\u00f6del which are not as\u00a0 heavy.\u00a0 I boil potatoes, grate them, add 2 eggs, salt, flour and Farina.\u00a0 I don’t measure, but I add flour until the mixture doesn’t stick to my hands when I knead it.\u00a0 If you like the dumplings softer, leave the dough stickier. I think the potato kn\u00f6del sounds the most like the Klase I remember.<\/p>\n

Lisa<\/p>\n

Remove while hot the potatoes, mash well. Cool in the fridge. When cool, bring out and put in a bread bowl, add enough\u00a0 flour as there is potatoes. Sprinkle with salt and some black pepper.<\/p>\n

Mix and combine. Add the egg. Mix in.<\/p>\n

Flour hands and form into small baseballs. Bring your kettle to a boil. Coat finished baseballs with flour and add the dumplings to the water one at a time. Boil in salted water for 20 plus minutes. Depends on the size of the baseballs. Reduce the heat (after all are in) to low to medium heat.<\/p>\n

These are German cannonballs and will have the same effect on your dinner guest.<\/p>\n

“The way to a man’s heart is through his stomach”<\/span> — and Lisa once these suckers hit the stomach, it could immobilize for at least a day and a night.<\/p>\n

(C)\u00a0 Herb Senft 2004<\/p>\n

\"lazyherb120\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I Hate them! Bread Dumplings for Lisa who asked for Klase. 8 slices equivalent bread — we always used saved dried bread (stuffing equivalent)– other recipes use white rolls! 1-2 cups milk 1\/2 cup of bacon chopped up — or … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"yoast_head":"\nKn\u00f6del and Kl\u00f6sse or Klase<\/title>\n<meta name=\"description\" content=\"Kn\u00f6del and Kl\u00f6sse or Klase, Is basically bread dumplings and can also be made with potatoes, but Kn\u00f6del, Kl\u00f6sse,, Klase, is most definitively a German recipe\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/sweetgeodes.com\/senft\/knodel-klosse-klase\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" 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