Knefla- A Nourishing German Dumpling Stew
A simple German stew brusting with flavor from homemade chicken broth and kebasa. Dumplings and pototoes are added to make this dish a meal on it's own!
Recipe type: Soup/Stew
Cuisine: German
Serves: 6
  • 4 quarts homemade chicken broth
  • 4 medium russet potatoes peel and cut into large cubed
  • 8 oz kielbasa, cut length wise and quartered
  • ½ cup yellow onion, diced
  • ¼ cup parsley, chopped
  • 4 slices bacon, finely chopped
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 recipe dumplings
  • Dumplings
  • 3 cups whole wheat pastry flour
  • 1 cup milk
  • 1 egg, beaten
  • 1 TBS apple cider vinegar
  • 1 tsp baking soda
  • 1 tsp salt
  1. Knefla (Dumplings)
  2. In a large bowl, mix together the flour, milk and apple cider vinegar 8 to 24 hours before you want to make your soup. Mix until the ingredients are well combined. Cover the bowl and leave in a warm place for 8-24 hours.
  3. When you are ready to male your soup, add the egg, baking soda and salt. Knead with your hands until the ingredients are well combined.
  4. Divide the dough into 4 parts. On a lightly floured surface roll each part into a "snake" about ½ inch thick.
  5. Cut each roll of dough into ¼ inch pieces.
  6. Set aside and continue with the recipe below.
  7. Stew
  8. In a large soup pot cook the bacon over medium heat for about 5-8 minutes or until crispy. Remove and set aside leaving the grease in the pot.
  9. Add the onions to the pot. Sprinkle with 1 tsp of salt. Sautee over medium heat until translucent, about 5 minutes.
  10. While the onions are sauteing slice the kebasa length wise. Cut each half length wise again. Cut each quarter into small pieces.
  11. Pour in the broth and bring to a boil.
  12. Add the potatoes and dumpling. Allow the broth to return to a boil and then reduce the heat to a simmer for 10 minutes with the lid on. At first the dumplings will drop to the bottom of the pot, then they will rise to the serfice.
  13. After 10 minutes add the kielbasa and simmer for an additional 5 minutes or until the potatoes or tender.
  14. Serve each bowl with a bit of the reserved bacon and chopped parsley.
Recipe by The Nourishing Gourmet at