Knoephla (Small Flour Dumplings)

Name: Knoephla (Small Flour Dumplings)
Total time: 30 min
Yield: 6 servings
Ingredients: 2 cups (500 ml) all-purpose flour; 1 tsp (5 ml) baking powder; 1 egg; ½ cup (250 ml) milk or water

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

30 min · serves 6

Ingredients

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

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.

More recipes with flour, baking powder, eggs or milk

Adapted from “Knoephla (Small Flour Dumplings)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.