Cookbook:Knoephla (Small Flour Dumplings)
|Knoephla (Small Flour Dumplings)|
Knoephla are dumplings commonly used in knoephla soup, a popular dish in the American Midwest.
- 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.