Knoephla
By: Sheri Wetherell
Published: Friday, January 21, 2011 - 3:15pm

Ingredients




2 cups flour
2 eggs
1 cup water
2 teaspoons salt

Preparation

1 Combine ingredients to make a medium stiff dough, add more flour if needed. Chill. 2 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. 3 On a floured surface, cut rolls into ½-inch pieces. 4 Cook dough pieces in a large kettle of boiling water for about 20 minutes, stirring often so knoephla won’t stick together. 5 Drain & reserve.

About


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.