The first time I savored Knoephla, North Dakota’s beloved cream-and-dumpling soup, it was like a warm hug on a chilly evening. The soothing aroma of simmering chicken stock mixed with the buttery softness of freshly made dumplings wafted through the air, instantly making my kitchen feel inviting. I knew I had discovered a treasure that would bring comfort during the long winter months.
This delightful recipe brings together simple ingredients that you might already have in your pantry. You may find it’s the perfect solution to your weeknight dinner dilemma. Imagine spoonfuls of tender dumplings nestled in a creamy broth, mingling beautifully with tender potatoes and aromatic vegetables. It’s a dish that feels fancy yet is remarkably easy to prepare, making it an ideal candidate for impressing family or friends without the hassle.
Join me in creating this heartwarming Knoephla soup—a true crowd-pleaser that captures the spirit of home-cooked meals, ensuring your taste buds will dance with joy at every bite!
Why is Knoephla a must-try soup?
Hearty and satisfying: This comforting soup is packed with flavor and warmth, making it a perfect fit for chilly nights.
Quick preparation: With straightforward steps, you’ll have this delicious dish simmering in no time, allowing you to savor home cooking without stress.
Creamy texture: The addition of heavy cream creates a luscious broth that enhances the dumplings’ soft goodness.
Versatile ingredients: Use what’s in your pantry and customize the veggies to suit your taste—this recipe is flexible and forgiving!
Nostalgic appeal: Connect with a comforting tradition from North Dakota with every bowl, perfect for family gatherings or cozy dinner parties.
Once you experience this delightful dish, you might find yourself searching for more comforting recipes to enjoy like this Knoephla.
Knoephla Ingredients
For the Dumplings
• All-purpose flour – forms the base of the dumplings, giving them that delightful texture.
• Diamond Crystal salt – enhances flavor and balances the richness of the soup.
• Baking powder – provides lift, ensuring your dumplings are fluffy and tender.
• Large eggs – adds richness and binds the dumpling dough together.
• Whole milk – contributes to the dough’s moisture, making it easy to work with.
• Unsalted butter – infuses a lovely creaminess into the dumplings.
For the Soup
• Medium yellow onion – adds savory depth; sautéing releases its natural sweetness.
• Celery – contributes a fresh, crisp flavor for a well-rounded taste.
• Diamond Crystal kosher salt – enhances the overall flavor profile of the soup.
• Freshly ground white pepper – offers a subtle heat that pairs beautifully with the creamy broth.
• All-purpose flour – helps thicken the soup, ensuring a rich consistency.
• Chicken stock or broth – provides a flavorful base for the soup, infusing it with wholesome goodness.
• Waxy potatoes – these maintain their shape and create a heartiness in the soup.
• Heavy cream – elevates the broth to a decadent creamy delight, making each spoonful irresistible.
Feel free to let your creativity shine while making this Knoephla soup! Customize with various veggies or herbs to make it your own. Happy cooking!
How to Make Knoephla Soup
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Combine: In a large mixing bowl, combine the all-purpose flour, Diamond Crystal salt, and baking powder. Mix well to ensure even distribution of ingredients for your dumplings.
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Whisk: In a separate bowl, whisk together the eggs and whole milk until frothy. Pour this egg mixture into the flour mixture, stirring gently until combined. If your dough feels too dry, add a splash more milk.
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Sauté: For the soup, melt the unsalted butter in a large pot over medium heat. Add the diced onion and celery, sautéing until they’re softened and fragrant, about 5-7 minutes.
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Season: Stir in the Diamond Crystal kosher salt and freshly ground white pepper, allowing the flavors to meld beautifully with the sautéed vegetables.
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Thicken: Sprinkle the 1/4 cup of flour over the vegetables, stirring to coat. This step helps thicken your soup, giving it the perfect creamy consistency.
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Add Stock: Gradually pour in the chicken stock while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer, letting all the flavors come together.
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Cook Potatoes: Add the diced waxy potatoes to the simmering broth and cook until they are tender, which should take about 10-15 minutes.
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Drop Dumplings: Using a spoon, drop dollops of the dumpling dough into the simmering soup. Cover the pot and cook until the dumplings are puffed and firm, approximately 10 minutes.
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Finish: Stir in the heavy cream, tasting and adjusting seasoning as needed. This final touch creates a silky, rich broth that’s irresistible.
Optional: Sprinkle fresh herbs on top before serving for an added burst of flavor.
Exact quantities are listed in the recipe card below.
Knoephla Variations & Substitutions
Feel free to explore different flavors and textures that will make your Knoephla soup your very own!
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Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a hearty option everyone can enjoy.
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Dairy-Free: Use almond or oat milk in place of whole milk and coconut cream instead of heavy cream for a deliciously creamy consistency.
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Vegetable Boost: Add chopped spinach, kale, or peas for an extra dose of veggies that add color and nutrition.
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Herb Infusion: Stir in chopped fresh parsley or dill at the end for a burst of freshness that elevates the flavors.
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Spicy Kick: Add a pinch of red pepper flakes to the sautéed vegetables for a delightful warmth that enhances the overall taste.
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Club with Chicken: Incorporate shredded rotisserie chicken for additional protein, making the soup even more satisfying.
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Vegan Twist: Replace heavy cream with cashew cream and use vegetable broth instead of chicken stock for a plant-based version packed with flavor.
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Flavorful Broth: Swap chicken stock for homemade vegetable broth infused with herbs and spices for a deeper, richer base.
What to Serve with Knoephla?
Transform your comforting soup into a soul-satisfying meal with these delightful pairings that complement each other beautifully.
- Crusty Bread: A warm, rustic bread is perfect for dipping into the creamy broth, enhancing the overall comfort of your meal.
- Garden Salad: A fresh, crisp salad with mixed greens, cucumbers, and a light vinaigrette creates a wonderful contrast to the richness of the soup, balancing the flavors on your palate.
- Roasted Garlic Potatoes: These golden-brown delights provide a delightful crunch and earthy flavor that seamlessly melds with the creamy texture of the Knoephla.
- Steamed Green Beans: Bright, vibrant beans add a lovely crunch and fresh taste, making your plate visually appealing and well-rounded.
- Cheesy Garlic Biscuits: Fluffy, buttery biscuits filled with melted cheese bring a pop of savory flavor that pairs perfectly with the creamy dumpling soup.
- Apple Crisp: A warm, sweet finish after the savory soup, this dessert offers comforting spices and a crunchy topping, rounding out your meal beautifully.
- Sparkling Cider: A sparkling drink adds a touch of celebration to dinner and provides a refreshing complement to the richness of the soup.
- Herbed Butter: Spread herbed butter on bread or biscuits to elevate your meal with an aromatic and flavorful touch, enhancing every bite!
How to Store and Freeze Knoephla
Fridge: Store any leftover Knoephla soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to restore its creamy texture.
Freezer: You can freeze Knoephla soup for up to 3 months. To do so, let it cool completely, then transfer it to freezer-safe containers or bags, leaving some space for expansion.
Dumplings: If you prefer to freeze the dumplings separately, drop uncooked dumplings onto a parchment-lined baking sheet and freeze until solid. Once frozen, transfer to a bag and store for up to 3 months.
Reheating: When ready to enjoy, reheat frozen dumplings in a simmering broth until cooked through and fluffy. This helps them retain their texture, ensuring a delightful experience with every bite!
Expert Tips for Knoephla Soup
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Dumpling Consistency: Ensure the dumpling dough is moist but not too wet. If it’s too sticky, add a little extra flour; too dry, a splash of milk will help.
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Simmer Gently: Cook the dumplings in a gentle simmer. Boiling them too hard can lead to dense dumplings instead of light, fluffy bites, adding to the delightful experience of Knoephla.
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Flavor Layering: Sauté the onion and celery until golden before adding spices. This step deepens the flavor foundation, enhancing the overall taste of your soup.
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Potato Preparation: Cut your potatoes uniformly to ensure they cook evenly. Waxy potatoes are ideal since they hold their shape well in the broth.
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Creamy Finish: Always stir in the heavy cream at the end. This provides that luscious mouthfeel and adds depth to the broth without curdling.
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Season to Taste: Remember to taste and adjust seasoning before serving! A pinch more salt or a dash of pepper can elevate the flavors of your Knoephla soup beautifully.
Make Ahead Options
These Knoephla are perfect for meal prep enthusiasts! You can prepare the dumpling dough up to 24 hours in advance; just refrigerate it in an airtight container to keep it fresh. The soup base can also be made up to 3 days ahead. Simply follow steps 1 through 6, allow the soup to cool, then store it in the refrigerator. To prevent browning, add potatoes just before serving. When ready to enjoy, reheat the soup gently, drop in the dumpling dough, and cook until puffed. With these make-ahead options, you’ll have a comforting meal ready with little effort, allowing you to savor time with family and friends!
Knoephla Recipe FAQs
What type of potatoes should I use for my Knoephla soup?
Absolutely! For this recipe, I recommend using waxy potatoes, like Yukon Gold or red potatoes. They hold their shape well during cooking, adding heartiness without breaking down into mush. If you only have starchy potatoes like Russets, they can also work, but they may become a bit softer.
How do I store leftover Knoephla soup?
Leftover Knoephla soup can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or cream to restore its creamy consistency, as the soup may thicken in the fridge.
Can I freeze Knoephla soup?
Yes, you can freeze Knoephla soup for up to 3 months! Make sure to cool the soup completely before transferring it to freezer-safe containers. Leave some space at the top for expansion. When you’re ready to enjoy it, thaw overnight in the fridge, then reheat gently on the stovetop, adding a little broth if needed.
How can I achieve fluffy dumplings in my soup?
To create light and fluffy dumplings, ensure you handle the dough gently—mix just until combined without overworking it. Cook the dumplings in a gentle simmer rather than a vigorous boil. This helps them puff up beautifully rather than becoming dense and heavy.
Are there any dietary considerations for making Knoephla soup?
Yes, if you have dietary restrictions or allergies, there are some options. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also replace dairy products with lactose-free or plant-based alternatives, such as almond milk and coconut cream. Always check labels to ensure safety for allergies!
How do I know when the dumplings are cooked through?
Great question! The dumplings are done when they puff up and feel firm to the touch. You can also cut one in half; it should be cooked through with no wet dough inside. The whole cooking process usually takes about 10 minutes once they are dropped into the simmering soup, so keep an eye on them during that time!
Knoephla: Comforting North Dakota Cream-and-Dumpling Soup Recipe
Ingredients
Equipment
Method
- In a large mixing bowl, combine the all-purpose flour, Diamond Crystal salt, and baking powder.
- In a separate bowl, whisk together the eggs and whole milk until frothy, then pour this into the flour mixture, stirring gently until combined.
- Melt the unsalted butter in a large pot over medium heat. Add the diced onion and celery, and sauté until softened, about 5-7 minutes.
- Stir in the Diamond Crystal kosher salt and freshly ground white pepper.
- Sprinkle the 1/4 cup of flour over the vegetables and stir to coat.
- Gradually pour in the chicken stock while stirring continuously to avoid lumps and bring to a gentle simmer.
- Add the diced waxy potatoes to the broth and cook until tender, about 10-15 minutes.
- Drop spoonfuls of the dumpling dough into the soup, cover, and cook until puffed and firm, about 10 minutes.
- Stir in the heavy cream and adjust seasoning as needed.