Moldovan Knupel - A Delicious Twist on a German Classic

Ingredients

In this Moldovan adaptation of Berliner Knüppel, the traditional sweet dough is transformed into a savory one by incorporating cornmeal and sour cream. The filling is also modified to include ground pork and traditional Moldovan spices, giving the dish a distinct Moldovan flavor profile. We alse have the original recipe for Berliner Knüppel, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (150g) cornmeal 1 cup (150g) cornmeal
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 pound (450g) ground pork 1 pound (450g) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 22g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, cornmeal, sour cream, salt, and vegetable oil. Mix until a dough forms. Knead the dough for a few minutes until it becomes smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
2. 2.
   In the meantime, heat a tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the ground pork to the skillet and cook until it is browned and cooked through. Stir in the paprika, dried thyme, salt, and pepper. Remove from heat and let the filling cool.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick. Cut the dough into smaller rectangles, approximately 4x6 inches in size.
6. 6.
   Place a spoonful of the pork filling onto one half of each dough rectangle. Fold the other half over the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
7. 7.
   Transfer the knupel to the prepared baking sheet. Brush the tops with beaten egg wash for a golden finish.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the knupel is golden brown and crispy.
9. 9.
   Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the dough.
• Ground pork — Choose lean ground pork for a healthier option.
• Paprika — Opt for Hungarian paprika for a more authentic flavor.
• Sour cream — Use full-fat sour cream for a richer and creamier dough.
• Thyme — If possible, use dried thyme from Moldova for an authentic taste.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the filling.
• Serve the Moldovan Knupel with a dollop of sour cream on the side for extra creaminess.
• Experiment with different fillings such as mushrooms, cabbage, or cheese for variety.
• Make a larger batch and freeze the unbaked knupel for future quick and delicious meals.
• Serve the knupel warm for the best flavor and texture.

Serving advice

Serve the Moldovan Knupel as a main dish accompanied by a fresh green salad or pickled vegetables. It can also be enjoyed as a snack or appetizer.

Presentation advice

Arrange the Moldovan Knupel on a platter, garnished with fresh herbs such as parsley or dill, to enhance its visual appeal. Serve it warm to showcase its golden brown crust.