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    You are in: Home / Recipes / Pa Dutch Sauerkraut Dumplings Recipe
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    Pa Dutch Sauerkraut Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    0 mins

    12 mins

    Chef #208121's Note:

    Light Fluffy dumpling that looks like a snow ball. Those southern thingies are pot pie noodles any good Dutchman could tell you that. This can be used for Sauerkraut dishes such as pork or hot dogs and sauerkraut or in our version of Chicken and dumplings, Ham and dumplings, Beef and.. you get the picture.. any meat stew.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Make into a paste. Drop into boiling kraut.
    2. 2
      If your rise is not pleasing, put in more baking powder.
    3. 3
      I have seen recipes up to a tbsp of baking powder.
    4. 4
      Once it is the right consistency to drop and you do, close the pan and do NOT, I repeat, Do NOT look at the dumplings until done.
    5. 5
      About 12 minutes.

    Ratings & Reviews:

    • on November 13, 2010

      55

      They are delicious! I grew up with them being a monthly menu item. They are called "knepp" in southeastern PA.... I never had them with schnitz but love them floating on a kettle of sauerkraut!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pa Dutch Sauerkraut Dumplings

    Serving Size: 1 (33 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 90.1
     
    Calories from Fat 10
    11%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 35.6 mg
    11%
    Sodium 461.4 mg
    19%
    Total Carbohydrate 16.2 g
    5%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.1 g
    0%
    Protein 3.2 g
    6%

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