Entree: United States – Great Plains – Knoephla (Hearty creamy potato stew with small soft dumplings)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 6 slices bacon, approx. 6 oz (170 g), chopped
- 2 tbsp (30 ml) unsalted butter
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 1 1/2 lb (680 g) potatoes, peeled and cut into 1/2-inch (12 mm) cubes
- 6 cups (1440 ml) chicken or vegetable stock
- 1 cup (240 ml) heavy cream
- 2 tsp (10 g) kosher salt, or to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (8 g) fresh parsley, chopped

For the knoephla dumplings:
- 2 cups (240 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) salt
- 1 large egg (approx. 50 g)
- 1/2 cup (120 ml) milk
- 2 tbsp (30 ml) melted butter

Optional:
- 1 bay leaf
- 1/4 tsp (0.5 g) dried thyme

Instructions

1. In a large pot over medium heat cook the chopped bacon until crisp. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the butter to the bacon fat and sauté the chopped onion until softened and translucent, about 5 minutes. If using, add the bay leaf and thyme and cook 30 seconds to bloom.
3. Add the diced potatoes and stock to the pot. Bring to a simmer and cook until potatoes are nearly tender, about 10–12 minutes.
4. Meanwhile make the dumpling dough: in a bowl whisk together flour, baking powder, and salt. In a separate bowl beat the egg with the milk and melted butter, then pour into the flour mixture and stir to form a soft, slightly sticky dough. Add a splash more milk if needed.
5. Using two spoons or a small cookie scoop, drop heaping teaspoon-sized dumplings (knoephla) into the simmering pot. They will plump as they cook; do not stir vigorously. Cover and simmer gently for 8–10 minutes until dumplings are cooked through and potatoes are tender.
6. Stir in the heavy cream and reserved cooked bacon, heat gently to warm through but do not boil hard after adding cream. Adjust seasoning with salt and pepper.
7. Remove the bay leaf if used, stir in chopped parsley, and ladle into bowls. Serve hot with crusty bread if desired.