- Yield : 1 batch
- Servings : 10
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 45m
One of Grandma K’s recipes from growing up. We like to make them with sauerkraut and sausage but te y go great by themselves browned in a little bit of butter or for a distinctive twist on chicken and dumplings
- 4 cups flour
- 2 eggs, beaten
- 1 teaspoon salt
- 1 cup to 1 1/2 cups warm whole milk
- 4 tablespoons butter (optional)
Combine flour, eggs and salt in stand mixer with dough hook attachment. Add warm milk to form a medium stiff dough, about 1 cup. Kneed dough until it form a soft ball and pulls away from the bowl.
Bring a large pot of salted water to boil
Let the dough rest for 30 mins before rolling into snakes and dividing into little pillows.
Boil pillows until the are cooked through, usually about when they start to float. Drain when finished and allow to dry if browning in butter.
In a hot frying pan melt butter and cook until it smells nutty. Add Knoephla to the pan and brown lightly being careful not to burn them. Serve warm or with desired dish.
For more flavor in the kneophla add onion salt instead of regular salt. Jess prefers the kneophla to be extra browned in butter.