Knoephla (North Dakota Cream-And-Dumpling) Soup

seriouseats.com

John Quinby

subheading: For the Dumplings:

2 cups all-purpose flour ( 296 g)

1 teaspoon Diamond Crystal kosher salt (3g); if using table salt, use half as much by volume

1 teaspoon baking powder

2 large eggs ( 110 g)

6 tablespoons whole milk ( 90 ml), plus more if needed

subheading: For the Soup:

4 tablespoons unsalted butter (56g)

1 medium yellow onion (8 ounces; 227g), diced small

4 stalks celery (6.5 ounces; 190g), plus any leaves, diced small

1 tablespoon Diamond Crystal kosher salt (9g), plus more to taste; for table salt use half as much by volume

1 teaspoon ground white pepper, plus more to taste

¼ cup all purpose flour (37g)

8 cups (1.9L) homemade chicken stock or store-bought low-sodium chicken broth

1 ½ pounds (680g) medium waxy yellow potatoes (about 5 to 6), cut into ½-inch cubes

1 cup (240ml) heavy cream

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer