Knoephla (neh-fla) are little dumplings that came to the Dakotas via German immigrants. Molly calls them the “best- kept secret in the upper Midwest!” She makes this dumpling soup for her daughter, Bernie — and it’s always a hit!
| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 50 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 tablespoons unsalted butter
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- Kosher salt and freshly ground pepper
- 2 cloves garlic, minced
- 1/2 teaspoon grated nutmeg
- 10 cups chicken or vegetable stock
- 1/2 teaspoon dried thyme
- 2 sprigs dill, leaves chopped
- 4 sprigs parsley, leaves chopped
- 2 bay leaves
- 1 1/2 pounds red-skinned potatoes, chopped into 1/2-inch pieces
- 1/2 cup heavy cream
- 3 1/4 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons baking powder
- Kosher salt and freshly ground pepper
- 1/8 teaspoon grated nutmeg
- 1 cup water
- 1 large egg
Instructions
- Make the soup: In a large pot, melt the butter over medium-high heat. Add the onion, carrots, celery, a good pinch of salt and a few grinds of pepper. Cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, 2 more minutes, or until fragrant. Stir in the stock, thyme, dill, parsley, bay leaves and potatoes; increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook 40 minutes, stirring occasionally.
- Meanwhile, begin making the knoephla when the soup reaches a boil: Whisk the flour, baking powder, 1 1/4 teaspoons salt, a few grinds of pepper and the nutmeg in a medium bowl. Stir in the water and egg and mix to form a shaggy dough. Turn it out onto a clean work surface and knead for a few minutes, adding more flour as needed, until you have a smooth and stiff dough.
- Roll out the dough into a 1/2-inch-thick blob, then cut into 1/2- to 3/4-inch squares, dusting them with flour so they don’t stick together. Drop them directly into the simmering soup for the last 20 minutes.
- In the last few minutes of cooking, stir in the heavy cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 388 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 13 g |
| Cholesterol | 51 mg |
| Sodium | 1013 mg |
| Serving Size | 1 of 10 servings |
| Calories | 388 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 13 g |
| Cholesterol | 51 mg |
| Sodium | 1013 mg |