Potsticker Soup Recipe | Gimme Some Oven | Recipe | Soup recipes, Recipes, Cooking recipes

The pot lid rattles and you know dinner is almost ready. The sound makes you pause and smile because that means the hearty aroma fills your kitchen. It’s one of those moments where you spot the float valve jiggling a little and the pressure building inside.

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You notice the kitchen feels cozy, even if it’s just a small city condo cooking spot. That subtle hiss from the valve signals you’re seconds away from a comforting bowl of thick, creamy soup that tastes like home. You recall the first time you gave this a try and how the dumplings came out tender, not tough like some other methods.

Now you get why a quick release is nerve-wracking but necessary to keep those dumplings just right. The smell is tempting you like crazy, and your spoon is ready for its big debut into the knoephla. This North Dakota treat is all about that rich broth and soft pillows of dumplings that soak it all up.

The Real Reasons You Will Love This Method

• Pressure cooker cuts the cooking time way down compared to simmering for hours.
• Quick release lets you stop cooking right when dumplings are tender, no more soggy edges.
• The sealed environment traps all those flavors so your broth tastes deeper and richer.
• Float valve shows clearly when it’s time to let off steam which feels kinda satisfying.
• No need for constant stirring or babysitting the pot, frees you up to do other stuff.
• Pressure cooking helps the potatoes get tender fast while keeping their shape.
• The creamy texture comes together effortlessly since everything melds under pressure.

All the Pieces for This Meal

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• 2 cups all-purpose flour, plus an extra ¼ cup for thickening
• 1 teaspoon Diamond Crystal salt (or half that if you use table salt), plus 1 tablespoon kosher salt
• 1 teaspoon baking powder to keep those dumplings light
• 2 large eggs to bring the dumpling dough together
• 6 tablespoons whole milk to moisten the dough, add more if it feels stiff
• 4 tablespoons unsalted butter for sauting the veggies
• 1 medium yellow onion, diced small for that sweet base flavor
• 4 stalks celery, diced small with leaves, adds a nice fresh crunch
• 1 teaspoon freshly ground white pepper to season the broth gently
• 8 cups chicken stock or broth, homemade is best but store-bought works too
• 1 ½ pounds waxy potatoes, cubed in ½ inch pieces
• 1 cup heavy cream to finish that soup with richness and smoothness

This soup is kinda like a cozy hug in a bowl. The dumplings start from a simple, shaggy dough you knead smooth. The onions and celery cook in butter to get sweet and tender before joining the broth. Potatoes soak in all that flavor, and heavy cream turns it silky.

The Exact Process From Start to Finish

1. Start by mixing 2 cups of flour, 1 teaspoon salt, and baking powder. Make a well in the center.
2. Crack the eggs and pour in the milk at the center. Stir till it makes a shaggy dough. Knead it smooth, then cover with a damp towel to rest.
3. Melt butter in the pressure cooker pot on medium heat. Toss in onions and celery, cook till soft, around 8 minutes.
4. Add chicken stock (8 cups), 1 tablespoon kosher salt, and white pepper. Bring it to a simmer using the pot lid off or vented.
5. While it simmers, roll your dough into small ½-inch pieces or your favorite dumpling shape.
6. Drop dumplings carefully into the simmering broth. Close the lid, seal the valve, and bring pressure up.
7. Cook under pressure for about 8 minutes. Then do a quick release, listen for the valve hiss. Check dumplings—they should float and feel tender to the pull.
8. Turn off the heat and stir in the heavy cream. Taste it and adjust salt and pepper if you need to. Serve hot and enjoy!

Easy Tweaks That Make Life Simple

• If you don’t have white pepper, black works okay but changes flavor a bit.
• Use store-bought broth if homemade ain’t your thing, it still works real good.
• Dumplings can be made a little bigger or smaller, just adjust cooking time a minute or two.
• If your dough feels too dry, splash more milk in but don’t overdo it or it gets sticky.

These shortcuts help save you time without messing up the taste. The pressure cooker does most of the work so you can chill while it cooks. Baking powder’s important to puff the dough, so don’t skip that. You’ll be surprised how easy knoephla soup can be!

Your First Taste After the Wait

You dip your spoon into the creamy broth and it’s thick, rich, and just a little sweet from the onions. The dumplings pull apart easy, soft but still holding shape, kinda like little clouds floating in the soup.

The potatoes add a subtle earthiness and the celery bits bring a fresh crunch that balances out the creaminess perfectly. You notice how the white pepper gives just a little kick without overpowering.

Every bite feels warm and filling like a hug that you didn’t know you needed today. It’s dang satisfying and feels like dinner’s worth all the fuss. You remember why this soup is a classic for cold nights with good company.

It’s one of those dishes where you may find yourself going back for seconds, no judgment here. You’re already dreaming about leftovers and how just as good they taste the next day.

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Your Leftover Strategy Guide

• Fridge: Store in an airtight container and keep chilled for up to 3 days. Dumplings soak up broth, so add a splash of cream or stock when reheating.
• Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before warming gently on the stove or in the pressure cooker (use slow release for gentle heating).
• Reheat tips: Slow release on your pressure cooker works great for reheating without messing dumplings up. Stir carefully so dumplings don’t break, and add extra broth to loosen up if soup thickened too much.

Leftovers don’t last long cause this soup is so good, but these tricks keep 'em nice if you wanna save some. The creamy texture is still there after reheating if you’re gentle. Trust me, it’s worth the effort.

Common Questions and Real Answers

• Can I make this without a pressure cooker? Yeah, you can simmer it on the stove but it’ll take longer. The dumplings might need careful watching so they don’t overcook or stick.
• What if dough is sticky? Just dust your hands and surface with a little flour before rolling. If it’s super sticky, add a tiny bit more flour but don’t overdo it or dumplings get dense.
• How do I know when dumplings are done? They float up and you can give 'em a gentle pull with a spoon to check for a tender inside. No chewy centers!
• Can I swap potatoes for something else? Waxy potatoes work best cause they hold shape well. You could try sweet potatoes but it’ll change flavor and texture.
• Is heavy cream necessary? It adds richness but you could use half and half or a creamy milk alternative if you need to tweak it.
• Why quick release instead of slow release? Quick release stops cooking fast so dumplings don’t overcook. Slow release takes too long and might make 'em gummy.

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Knoephla (North Dakota Cream-and-Dumpling Soup)

This creamy North Dakota classic soup filled with handmade dumplings, hearty potatoes, and a rich broth is the perfect warm comfort dish made easy with a pressure cooker.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 380 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 2 cups all-purpose flour plus an extra ¼ cup for thickening
• 1 teaspoon Diamond Crystal salt or half that if using table salt
• 1 tablespoon kosher salt
• 1 teaspoon baking powder to keep dumplings light
• 2 large eggs
• 6 tablespoons whole milk add more if dough feels stiff
• 4 tablespoons unsalted butter for sautéing the veggies
• 1 medium yellow onion diced small
• 4 stalks celery diced with leaves
• 1 teaspoon freshly ground white pepper
• 8 cups chicken stock or broth homemade is best
• 1 ½ pounds waxy potatoes cubed in ½ inch pieces
• 1 cup heavy cream to finish soup

Instructions

 

Instructions

• Start by mixing 2 cups of flour, 1 teaspoon salt, and baking powder. Make a well in the center.
• Crack the eggs and pour in the milk at the center. Stir till it makes a shaggy dough. Knead it smooth, then cover with a damp towel to rest.
• Melt butter in the pressure cooker pot on medium heat. Toss in onions and celery, cook till soft, around 8 minutes.
• Add chicken stock (8 cups), 1 tablespoon kosher salt, and white pepper. Bring it to a simmer using the pot lid off or vented.
• While it simmers, roll your dough into small ½-inch pieces or your favorite dumpling shape. Drop dumplings carefully into the simmering broth. Close the lid, seal the valve, and bring pressure up.
• Cook under pressure for about 8 minutes. Then do a quick release, listen for the valve hiss. Check dumplings—they should float and feel tender to the pull. Turn off the heat and stir in the heavy cream. Taste it and adjust salt and pepper if you need to. Serve hot and enjoy!

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently with added broth to maintain creamy texture without breaking dumplings.