My Mother alway put the dough on the back of a china plate and cut the kniffles off with a large knife, dipping the knife in the boiling salt water. Then she removed the kniffles with a slotted spoon and placed in a skillet with butter, turned them over and they were ready for sauerkraut and spare ribs... Actually my grandparents made their own saurkraut in a wooden drum in their basement , you may guess yes grandpa was German.
Thanks for the memories. I have the recipe written in my Grandmother's hand.
Judy in Phx, AZ
Originally Posted by
Bonnie
Maybe this is it.
Nefles (German)
2 eggs
1 c. flour
1 Tbs. water
1/2 tsp. Baking powder
(Boiling water, butter and salt. Use the water,butter and salt to cook in do not add to the batter.)
Mix ingredients to a stiff dough. Using the tips of 2 teaspoons, take a little dough and scrape off into boiling water. When all dough has been scraped off, simmer for 5-10 min. Drain and fry in butter till crisp and brown.
(You don't need to fry them if you don't want to. Just drop them in soup or broth and they are like a little dumpling.)
Hope this helps you.