Cookbook:Knoephla (Small Flour Dumplings)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Knoephla are dumplings commonly used in knoephla soup, a popular dish in the American Midwest.

• 2 cups (500 ml) all-purpose flour
• 1 tsp (5 ml) baking powder
• 1 egg
• ½ cup (250 ml) milk or water

1. In a mixing bowl, combine the flour, baking powder, egg, and then the milk or water. Mix to form a firm dough that is not sticky. Add a bit more flour if needed to keep dough from being sticky or a bit more liquid if too dry.
2. Roll pieces of dough between the hands to the length of a pencil (6 in / 15 cm). Snip off small pieces with a knife or scissors.
3. Use the knoephla as specified in your given recipe.