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

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

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. 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.
  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.