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Knoephla (Small Flour Dumplings)

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

Source and licence

"Knoephla (Small Flour Dumplings)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Knoephla_(Small_Flour_Dumplings), revision 4523282), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Knoephla_(Small_Flour_Dumplings)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4523282

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

United States. Associated with United States by the source's category: Midwestern U.S. (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 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.
  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.