Knoephla
Dumpling often used in soup
From Wikipedia, the free encyclopedia
Knoephla, also spelled knephla /ˈnɛflə/, is a type of dumpling, commonly used in soups in the United States. The word is related to the modern German dialect word Knöpfle, meaning little knob/button. Traditional knoephla soup is a thick chicken and potato soup, almost to the point of being a stew. It is particularly common in the U.S. states of Minnesota, South Dakota, and North Dakota, where there was significant settlement of German emigrants from the Russian Empire. There are different iterations known throughout, though the North Dakotan iteration typically contains just potatoes and dumplings.
See also
- Gnocchi, similar Italian pasta/dumplings
- Halušky, eastern European equivalent of spätzle
- Klöße, larger dumplings
- Passatelli, similar Italian pasta made with bread crumbs in place of flour
- Schupfnudel
- Spätzle
External links
- Knoephla Soup Recipe By Mike Tifft
- The Taste of Home online recipe:
- The Dakota Memories Heritage Tour listing knoephla as one of the ethnic foods to be served: Archived 2016-03-03 at the Wayback Machine
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