Frozen Knoephla Dough Recipes

KNOEPHLA SOUP

Steps:

• In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil. , Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.

EASY KNOEPHLA SOUP RECIPE - (4.1/5)

Steps:

• In a medium-sized soup kettle, saute onion in butter. Add water, chicken base, bay leaf, potatoes, and knoephla. Bring to boil, reduce heat and simmer 20 minutes. Add milk or half and half and seasonings, and simmer 5 to 10 minutes. Remove bay leaf. Makes 12 cups. For those who prefer to make their own knoephla rather that buy the frozen ones, this is how I do it. 2 cups flour 1 tsp. salt 1 egg 1 cup milk Mix above ingredients and cut into boiling soup. A different knoephla recipe 1 cup flour 1 egg ½ cup water Spoon it and dollop it into the soup and cook for 30 minutes

KNOEPHLA

Steps:

• Mix flour, eggs, milk, melted butter, a pinch of salt, and and pinch of pepper into a ball of dough; let sit at room temperature for 10 minutes.
• Cut dough ball into quarters. Roll each piece into logs. Press each log flat.
• Bring a large pot of water to a boil; add potatoes. Hold a flattened dough log over the water and use kitchen shears to diagonally snip 1/4- to 1/2-inch pieces of dough into the water; repeat until all dough is in the water. Cook potatoes and dough, stirring occasionally, until the potatoes are tender and the dough is cooked into small dumplings, 15 to 20 minutes; drain and transfer potatoes and dumplings into a large bowl.
• Crush the toasted bread into the noodles and mix with a spoon.

GERMAN-RUSSIAN-DAKOTA KNEFLA

Steps:

• Whisk the flour, baking powder, salt, and pepper together in a bowl. Whisk together the egg and milk in a separate bowl; stir in the flour mixture until a smooth dough is formed.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, cut the dough into bite sized pieces with scissors into the boiling water. Boil for 20 minutes; drain well.
• Heat the oil in a large skillet over medium-low heat; add the knefla and potatoes. Stirring occasionally, cook until the potatoes are tender and the knefla are golden brown, about 20 minutes.