Kielbasa Knoepfla Paprikash

That’s right, folks: I made a dumpling dough from scratch. I’ve seen people do it before but somehow it was just some parlor trick other people do and out pops delicious, delicious noodly goodness. So, here’s my first crack at a fusion of German-Hungarian delight. Knoepfla is traditionally a soup dumpling, but with a nice hearty sausage, it works just fine.



  • 3½ cups flour
  • 1 cup water
  • 1 egg
  • 1 tsp salt
  • 1 lb kielbasa
  • 1 cup heavy cream
  • 1 tbsp paprika, sliced into half-rounds
  • 1 tsp chicken bouillon
  • ½ tsp pepper

Start a large pot of salted water boiling. Combine flour, water, egg, and salt and knead into a dough. Split into pieces, roll flat and cut into strips. Heat a skillet over medium heat and crisp kielbasa. Cut or slice dough strip into small pieces and boil for 5-10 minutes, until cooked through completely. When done, reserve a cup of the water and remove dumplings from water with a slotted spoon and add to kielbasa. Combine cream, paprika, bouillon, and pepper. Add pasta water to kielbasa mixture. Add cream mixture to skillet and stir to combine. Heat through for a few minutes until slightly thickened.

Makes 4-6 servings. Enjoy!


About Gerard

Fun-loving, well-read foodie.
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