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Knoephla (Small Flour Dumplings)
Knoephla are dumplings commonly used in knoephla soup, a popular dish in the American Midwest.
Ingredients
ServingsOriginal: Serves 6–8 (calculated as 6)
- all-purpose flour, 500 ml2 cup
- baking powder, 5 ml1 tsp
- egg1
- milk or water, or water; 250 ml as stated in source1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
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.
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.
Use the knoephla as specified in your given recipe.
