Knoephla

Knoephla is a type of small dumpling, common in German, German-Russian, and other Central and Eastern European cuisines. It is particularly associated with the cuisine of North Dakota, South Dakota, and Minnesota in the United States, where significant populations of German-Russian heritage reside.

Knoephla dumplings are typically made from a simple dough of flour, eggs, salt, and water or milk. The dough is then rolled out and cut into small, irregular shapes, often described as resembling small buttons or irregular squares. These dumplings are then boiled, typically in a broth or soup.

Knoephla soup, a common preparation, often includes a creamy broth base and may incorporate vegetables such as potatoes, carrots, celery, and onions. Meat, such as chicken or ham, is also frequently added. The soup is considered a hearty and comforting dish, especially during colder months.

While the name "knoephla" is the most common spelling in the Upper Midwest region of the United States, variations in spelling exist depending on dialect and region. The word is thought to be derived from the German word "Knöpfle," a diminutive of "Knopf" (button), referring to the dumpling's shape.

Knoephla has a strong cultural significance for those with German-Russian heritage in the Upper Midwest. It is often a part of family traditions and is served at gatherings and celebrations. Variations in recipes and preparation methods exist from family to family and region to region.