KNOEPHLA SOUP
This is my take on the classic North Dakota knoephla dumplings soup. I make it with sharp-tailed grouse, but any poultry or rabbit will work, too.
Provided by Hank Shaw
Categories lunch Main Course Soup
Time 3h
Number Of Ingredients 18
Steps:
- Break or chop up the carcasses of the chicken, grouse, pheasant or whatever into large pieces. Put in a large pot, add the water and bay leaves, cover and bring to a simmer. Simmer gently for 2 hours, or until the meat on the legs and wings wants to fall off the bone.
- Remove the carcasses and pick off all the meat. Reserve this. Strain the broth. You'll need at least 1 quart. Set that aside, too.
- Get a large pot of water boiling. Add a healthy pinch of salt.
- Put the flours, salt, spices and baking powder in a bowl and mix well. Add the egg and milk, mix well until you get a shaggy dough. Knead this until it all comes together, then roll it out into a log about the width of your pinkie finger.
- Slice off little dumplings and drop them into the boiling water. It will drop to a simmer. This is what you want, not a rolling boil, so adjust the heat. Let the knoephla cook until they bob on the surface, then 1 minute more. Remove them and lay them out on a baking sheet. Toss with a little oil if you want to prevent them from sticking each other.
- Heat the butter or bacon fat in a soup pot over medium-high heat. Add the onions, carrots and celery and sauté for about 5 minutes; you want everything to soften, but not brown.
- Add the picked meat, as much of the broth as you want -- I use a bit more than a quart -- and let this simmer until all the vegetables are nicely cooked, about 15 minutes. Add the dumplings and cream and cook gently for another 5 minutes. Stir in the parsley, some black pepper and serve.
Nutrition Facts : Calories 257 kcal, Carbohydrate 29 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 60 mg, Sodium 267 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
KNOEPHLA SOUP
Here in North Dakota we love Knoephla Soup! I was introduced to it by my DH and loved it ever since! We have a place called Kroll's Diner run by two older Norwegian ladies! They make it the best I have ever had! The are famous for saying "SIT DOWN AND EAT!" And we do! :)
Provided by HotPepperRosemaryJe
Categories Lunch/Snacks
Time 1h10m
Yield 1 soup, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a big soup pot add water and broth, then add onion, celery, potatoes, bouillon cubes and spices. Boil until potatoes are done, about 12-15 minutes. Add cream and knoepfla. Simmer 30-40 minutes.
- Knoephla Dough a German dumpling:.
- Mix flour, salt, and baking powder together to make a fairly stiff dough. Add eough water to make the dough stiff -- 3/4 cups or more depending on how much gluten is in your flour. You can use milk in place of the water -- some here do.
- Roll into 1/2 inch ropes and cut with a pair of scissors into 1/2 inch pieces right into the simmering soup.
- This is a very hearty soup and wonderful on a cold day! Especially here in North Dakota! Brrrrr -- So come in and "Sit Down and Eat!".
Nutrition Facts : Calories 617.9, Fat 20.5, SaturatedFat 12, Cholesterol 66.6, Sodium 2048, Carbohydrate 91.9, Fiber 5.1, Sugar 3.4, Protein 15.9
KNOEPHLA (DAKOTA CHICKEN-AND-DUMPLING) SOUP RECIPE - (5/5)
Provided by mz0926
Number Of Ingredients 12
Steps:
- Instructions 1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium heat until just smoking. Cook chicken, skin side down, until well browned, 6 to 8 minutes; transfer chicken to plate. Remove and discard skin. 2. Pour off all but 1 teaspoon fat and return pot to medium heat. Add onion and cook until just beginning to brown, 3 to 5 minutes. Add broth, chicken, and 1¼ teaspoons salt and bring to boil. Reduce heat to medium-low, cover, and simmer until chicken is tender, about 30 minutes. 3. Meanwhile, whisk flour, 1 teaspoon salt, ½ teaspoon pepper, and baking powder together in large bowl. Whisk eggs, ½ cup half-and-half, and water into flour mixture until thick batter forms. Transfer batter to gallon-size zipper-lock bag and refrigerate until ready to use. 4. Remove chicken from pot and set aside. Add potatoes to broth and simmer for 10 minutes. Cut ¼ inch off corner of batter bag. Pipe batter into simmering broth, snipping dumplings with moistened kitchen shears every ½ to ¾ inch as extruded. Simmer until dumplings float to surface, 10 to 15 minutes, stirring occasionally. 5. Shred chicken meat into bite-size pieces and add to soup. Remove soup from heat and stir in remaining ½ cup half-and-half. Season with salt and pepper to taste. Serve.
KNOEPHLA SOUP
Make and share this Knoephla Soup recipe from Food.com.
Provided by ldevoe
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put all ingredients for soup except for milk and chives into kettle and simmer until veggies are tender. Add milk and chives. Bring to slow boil.
- Spoon dime sized amounts of knoephla dough into soup. The dough slides off the spoon easily when dipped into simmering broth. Keep the spoon dips dime sized as they do grow while cooking in the broth! Simmer 20 to 30 minutes, stirring occassionally.
Nutrition Facts : Calories 1508.9, Fat 79, SaturatedFat 47.5, Cholesterol 322.2, Sodium 2484.9, Carbohydrate 138.6, Fiber 5.5, Sugar 4.5, Protein 64.8
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