Difference between revisions of "Knoephla"
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{{recipesummary||6-8|30 minutes|2}} | {{recipesummary||6-8|30 minutes|2}} | ||
| − | '''Knoephla''' are dumplings commonly used in [[ | + | '''Knoephla''' are dumplings commonly used in [[Knoephla soup|knoephla soup]], a popular dish in the American Midwest. |
==Ingredients== | ==Ingredients== | ||
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#The knoephla are now ready to be cooked in any recipe requiring them. | #The knoephla are now ready to be cooked in any recipe requiring them. | ||
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| + | [[Category:Bread Recipes|{{PAGENAME}}]] | ||
Latest revision as of 14:33, 9 May 2012
| Knoephla | |
|---|---|
| Servings: | 6-8 |
| Time: | 30 minutes |
| Difficulty: |  |
Knoephla are dumplings commonly used in knoephla soup, a popular dish in the American Midwest.
Ingredients
- 2 cups / 500 mL flour
- 1 tsp / 5 mL baking powder
- 1 egg
- 1/2 cup / 375 mL milk or water
Procedure
- 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 milk or water if too dry.
- Roll pieces of dough between the hands until the length of a pencil (6 in / 15 cm). Snip off small pieces with knife or scissors.
- The knoephla are now ready to be cooked in any recipe requiring them.
