Cookbook:Knoephla (Small Flour Dumplings)
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Cookbook | Ingredients | Recipes
| Knoephla (Small Flour Dumplings) | |
|---|---|
| Category | Bread recipes |
| Servings | 6-8 |
| Time | 30 minutes |
| Difficulty |  |
Knoephla are dumplings commonly used in knoephla soup, a popular dish in the American Midwest.
Ingredients[edit | edit source]
- 2 cups (500 ml) all-purpose flour
- 1 tsp (5 ml) baking powder
- 1 egg
- ½ cup (250 ml) milk or water
Procedure[edit | edit source]
- In a mixing bowl, add 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.