Knoephla

Ingredients

2 cups flour

1 cup water

2 teaspoons salt

Combine ingredients to make a medium stiff dough, add more flour if needed. Chill.

Once chilled, take 2 tablespoons of dough at a time and roll between palms of hands until they’re about as thin as a pencil.

On a floured surface, cut rolls into ½-inch pieces.

Cook dough pieces in a large kettle of boiling water for about 20 minutes, stirring often so knoephla won’t stick together.

Drain & reserve.

Knoephla is a type of dumpling commonly used in German soups, such as Knoephla Soup, a thick, almost stew-like chicken and potato soup.

It is a popular dish in Minnesota, North Dakota and South Dakota where many Germans emigrants from the Russian Empire settled.

1 servings

Friday, January 21, 2011 - 3:15pm