Knoephla (Small Flour Dumplings)
Knoephla are small, plump flour dumplings, and they are the heart of knoephla soup, a staple of the American Midwest. The dough needs only flour, baking powder, an egg and a little milk or water, so you can make a batch from pantry basics in half an hour. Rolling the dough into pencil-length ropes and snipping them with scissors makes the shaping quick, even for a large pot.
Instructions
Put the flour, baking powder, egg and milk or water into a mixing bowl, adding the liquid last. Stir until the mixture comes together as a firm dough.
Check the texture of the dough. If it feels sticky, work in a little more flour, and if it looks dry and crumbly, add a little more liquid until it is firm but not tacky.
Take a piece of dough and roll it between your hands into a rope about the length of a pencil, roughly 6 in / 15 cm.
Snip the rope into small pieces with a knife or scissors. Repeat with the remaining dough, then use the dumplings as your chosen recipe directs.
Make it personal.
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