by Anne Dreer

We called the soft dough dumplings that were dropped into boiling water ‘Knedla’ (Knödl or Knödel). After they were cooked and strained they were sometimes abgscmelzt. Coarse breadcrumbs were fried in lard and mixed with the Knedla.

Another type were the ‘gezoppte Knedla’. Noodle dough was made with eggs, flour, water and a little salt and worked into a dough. The mixture was rolled out on the Nudlbrett (dough board) a little thicker than pie crust. Then it was cut into random pieces, about four by five inches. Little pieces, about one inch long and wide were pulled gezoppt off those bigger ones and dropped into boiling water (a little salt added). When they floated, they were drained (sometimes rinsed with cold water). When we were poor we didn’t rinse them as we needed every bit of starch. They could also be abgschmelzt. Some of the starchy water was also used for soup and for starching shirt collars and underskirts that the women wore back home.

Sometimes several chopped onions were fried till golden, salt added and the Knedla and boiled sliced potatoes added to the fried onions. They were mixed together and fried a little longer. It is a good way to use up mashed potatoes. My dad called that dish Grenadiermarsch. I sometimes make that dish but I add fried bacon pieces to the onions.

[Edited by Rose Mary Keller Hughes]

Last updated: 12/09/2025