Another great         Kitchen Project             Recipes from a German Grandma              Recipe Request                German OnlineShop

German Recipe index

Our German Cookbook with Heritage stories

Join our free German Goodies Newsletter we share recipes and stories of our background


we keep your email and name private

Listen to German Music
Listen to the Chicken Dance, and download it
CD's recomendations and links

Do you have a German Name?
Also what your German name means

Do you want to learn to speak a little German?
Learn one word a day.

Explore your German Heritage
Find out if your relatives came over through Ellis Island and more good links


Kase Knepfla or Kase Knoephla
Also known as Cheese buttons, this is a good and tasty meatless dish appropriate for Lent.


2-1/2 cups flour
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
1 cup water

2 cups dry-curd cottage cheese
1 egg
Salt and pepper to taste
Diced green onions to taste (optional)

printer friendly


Here is a site about a restaurant and also has the history of cheese buttons.


Combine flour, baking powder and salt. Then place egg in 1/2-cup measuring container, and add water to fill cup. Mix with dry ingredients. Add additional water if your dough is too dry or a little flour if it is too wet. Knead dough on a floured surface, turning the sides over into the middle. Then, let the dough rest on the counter under an overturned bowl.

Roll dough about 1/4-inch thick, and cut into 4-inch squares. Place a spoonful of filling on half of each square, then fold dough over and pinch sides together securely to make the "buttons." Put buttons into a kettle of slowly boiling salt water and cook for no more than 10 minutes. (They're done when they float.) Boil and handle gently, or they may come apart. Drain. Then fry them with butter and onion. Cheese buttons also can be served in soup, either with a broth or creamy base.

Knephla Soup
2 or 3 medium potatoes, peeled and cubed
3/4 teaspoon salt
Milk or cream as needed
2 tablespoons margarine
2 tablespoons chopped onion
About 1/2 cup cubed dried bread

Put about 2 quarts of water in a 3-quart kettle. Add cubed potatoes and 3/4 teaspoon salt. Add milk and cream as desired. While liquid is coming to a oil, roll knephla dough into ropes. When soup is boiling gently, cut knephla into the hot soup in pieces about the size of the end of your thumb. It works best to hold rope with left hand and use kitchen shears in right. Cook 10 to 15 minutes. In the meantime, melt margarine in a saucepan and saute onions lightly. Then, turn up the heat, and throw in the bread and brown it a little. Add bread, onions and margarine to the soup and stir. Soup is ready to serve. Add pepper once it's in the bowl.

Donated by Evelyn Gibson

Check out this site


Do you have a question or comment on this recipe?

Didn't find the recipe that you were looking for? Search for it through google.


Back to top

E-Mail The Webmaster
© 1998- to present The Kitchen Project 

Last updated March 4, 2008