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.
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.