Knoephla Soup: North Dakota’s Creamy Dumpling Tradition

Pillowy dumplings in creamy broth evoke generations of prairie comfort.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 19, 2025

Pillowy dumplings in creamy broth evoke generations of prairie comfort.

Knoephla soup — a creamy, comforting blend of potatoes, tender root vegetables, and pillowy dumplings — is a beloved icon in North Dakota’s culinary landscape. Steeped in German-Russian immigrant history, this hearty dish is as much a story of settlement and adaptation as it is a satisfying recipe that warms the coldest prairie days. In this article, we’ll explore the origins, essential techniques, cultural meaning, ingredient substitutions, the science of creamy broth, and detailed instructions for making authentically delicious knoephla soup at home.

What Is Knoephla Soup?

Knoephla soup is a thick, creamy soup loaded with diced potatoes, celery, carrots, aromatic onions, and small, chewy dumplings known as knoephla. The name derives from the German word “Knöpfle”—meaning “little button”—describing the distinctive shape and texture of the dumplings floating in the soup. While variations abound, nearly all forms of knoephla soup evoke deep comfort with every spoonful. Traditionally served with crusty bread or crackers, it stands as a cornerstone of North Dakotan home cooking.

Primary components: Chicken broth, potatoes, flour-based dumplings, cream, and assorted vegetables.
Texture: Thick, hearty, with rich broth and chewy bites of dumpling.
Flavor profile: Savory, creamy, and subtly sweet from root vegetables.

Origins: From German-Russian Roots to Prairie Staple

The roots of knoephla soup trace to German immigrants from Russia who, beginning in the late 19th century, settled across the Dakotas. Seeking religious freedom and farmland, they fused Old World food traditions with ingredients available on the American Great Plains. Sturdy vegetables and floury dumplings offered sustenance through harsh winters and had the added benefit of making a little meat stretch further for large families. Over generations, knoephla soup became a symbol of North Dakota’s uniquely blended cultural heritage.

Etymology: The term “knoephla” has many spellings—Knöpfle, knoepfla, knefla, or nefla—all meaning “little button” in various German dialects.
Immigrant story: The soup follows the arc of German-Russian immigration and adapts according to locally available ingredients.
Regional identity: Today, knoephla soup is ubiquitous in diners and homes throughout North Dakota and neighboring states.

What Sets Knoephla Apart?

While similar in spirit to German and Eastern European dumpling soups, knoephla stands apart due to its particular creaminess, potato-forward base, and small, dense dumplings. The finished soup is neither too thick nor thin, maintaining a rich viscosity that holds together potatoes, dumplings, and tender vegetables in harmony.

Characteristic	Knoephla Soup	Other Dumpling Soups
Broth	Creamy, chicken-based	Often clear stock or tomato
Dumpling size/shape	Small, button-like, boiled	Varies: large, flat, or gnocchi style
Vegetables	Potatoes, carrots, celery, onion	Root vegetables, greens, cabbage
Cream content	Integral to soup	Optional, sometimes omitted

Ingredients and Substitutions

The soul of knoephla soup lies in its rustic simplicity. Classic versions call for:

Chicken stock or broth: For savory depth.
Potatoes: Russet or Yukon Golds for the right starch content.
Celery and carrots: Aromatic sweetness and texture.
Onions and garlic: Foundational flavor.
Cream: Heavy or half-and-half for a luscious finish.
Butter: Adds richness when sautéing vegetables.
Flour, eggs, milk, salt: Form the dumplings.

Substitutions and Adaptations:

Vegetarian version: Use vegetable stock and omit bacon if included.
Gluten-free dumplings: Substitute a gluten-free flour blend, but expect a slightly denser texture.
Non-dairy option: Swap heavy cream for full-fat coconut milk or cashew cream for a different but still creamy finish.
Sourdough twist: Some recipes incorporate sourdough starter in the dumpling dough for tangy complexity.

Step-by-Step: How to Make Classic Knoephla Soup

Making authentic knoephla soup is straightforward but requires attention to order and temperature for the best dumpling consistency. Here’s a comprehensive guide to mastering each element:

1. Prepare the Vegetables

Dice potatoes, celery, and carrots into uniform pieces (to ensure even cooking).
Finely chop onion and garlic; set aside.

2. Cook the Base

In a large soup pot or Dutch oven, melt butter over medium heat.
Sauté onion (and garlic, if using) until translucent and fragrant.
Add diced carrots and celery; cook 3–5 minutes more.
Add potatoes, chicken stock, bay leaf, salt, and pepper.
Bring to a gentle boil, then reduce heat to simmer 15–20 minutes until potatoes are tender but not mushy.

3. Make the Knoephla (Dumpling) Dough

In a bowl, combine flour, baking powder, salt, and eggs (and sourdough discard, if using).
Add milk gradually, mixing to form a soft but workable dough.
Knead briefly on a floured surface until smooth.
Cut dough into small pieces—about marble-sized.
Roll into “button” shapes or small logs if desired.

4. Cook the Dumplings

Once potatoes are tender and broth is gently simmering (180–205°F / 82–96°C), drop dumplings into soup.
Dumplings will initially sink, then float as they cook through (about 7–10 minutes).
Do not overcrowd; stir gently to distribute.

5. Finish with Cream

Reduce heat to low. Stir in heavy cream or half-and-half until incorporated.
Let soup simmer gently 5 minutes to infuse creaminess.
Taste and adjust seasoning with salt and freshly cracked black pepper.

Tips for Perfect Knoephla Soup

Dumpling texture: The best knoephla are chewy, not gummy—avoid over-mixing dough or dropping into boiling broth.
Consistent size: For even cooking, keep dumplings marble-sized.
Simmer, don’t boil: A gentle simmer prevents dumplings from disintegrating and keeps broth creamy.
Batch cooking: If doubling the recipe, add dumplings in stages to prevent sticking.
Add bacon: Fry chopped bacon before sautéing vegetables for a smoky undertone; use rendered fat for extra savor.

Knoephla Soup: A Nutritional Overview

Nutrient	Per 1 Cup Serving
Calories	Approx. 350–370
Fat	5–8g
Carbohydrates	60–65g
Protein	9–12g
Sodium	550–600mg
Sugar	2–3g
Fiber	3–4g

Nutrition can vary based on specific ingredients, cream content, and optional bacon.

Flavor Variations and Modern Twists

Sourdough dumplings: Add a tangy twist with starter discard.
Herb infusions: Fold chopped dill, parsley, or chives into dumpling dough or soup just before serving.
Smoky undertone: Render bacon or smoked sausage with the vegetables for depth.
Wild greens: Rural North Dakota cooks sometimes add spinach or wild nettles for a nutritional boost.
Vegetarian knoephla: Use robust homemade vegetable stock and add mushrooms for umami.

Knoephla Soup Across the Dakotas and Beyond

While North Dakota claims knoephla soup as its signature comfort dish, similar creamy potato and dumpling soups are found in South Dakota, Minnesota, and Montana—wherever German-Russian communities took root. Local restaurants, school cafeterias, and church suppers all have their spin, and it’s common for family recipes to be passed down through generations, each subtly different.

Frequently Asked Questions About Knoephla Soup

What does the word “knoephla” mean?

“Knoephla” (also spelled knöpfle, knefla, or nefla) means “little button” in the Swabian dialect of German, referring to the shape of the dumplings.

Can I freeze knoephla soup?

Yes, knoephla soup can be frozen, but the texture of dumplings and potatoes may soften upon reheating. For best results, freeze before adding cream, and add cream when reheating.

How can I make the soup thicker?

Mash a portion of cooked potatoes in the broth before adding dumplings or use a roux (butter and flour paste) sautéed with the vegetables to thicken naturally.

Can I use store-bought dumplings?

While homemade dumplings give authentic texture, frozen potato or spaetzle dumplings can be used in a pinch; adjust cooking time as needed.

Is it possible to make this soup gluten-free?

Yes, substitute a 1:1 gluten-free flour blend for all-purpose flour in the dumplings, though the texture will be slightly different—denser and less chewy.

Homemade Knoephla Soup Recipe

Ingredients

4 tablespoons butter
1 medium onion, finely chopped
2 small carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
4 cups chicken broth
2 cups water
3 medium Yukon Gold potatoes, diced (about 2 cups)
2 bay leaves
1 ½ teaspoons kosher salt (plus more to taste)
½ teaspoon black pepper
1 cup heavy cream
Fresh herbs (parsley, chives) for garnish (optional)

For the Dumplings (Knoephla)

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
2 large eggs
¾ cup milk (whole preferred)

Instructions

Sauté aromatics: Melt butter in a large pot over medium heat. Add onions, garlic, carrots, and celery. Sauté until softened, about 8 minutes.
Simmer vegetables: Add broth, water, potatoes, bay leaf, salt, and pepper. Increase heat, bring to boil. Lower to a simmer, cover, and cook 15–20 minutes until potatoes just tender.
Prepare the dumpling dough: In a mixing bowl, whisk flour, baking powder, and salt. Add eggs and milk, mixing to form a soft, slightly sticky dough.
Shape the dumplings: Pinch off marble-sized pieces or roll small logs by hand. Dust with flour to prevent sticking.
Cook the dumplings: Raise soup to a gentle simmer. Drop in dumplings, stirring occasionally so they don’t stick. Simmer 10 minutes until dumplings float and are firm to the bite.
Add cream and finish: Reduce heat to low. Add heavy cream, stir gently, and let soup warm through for 5 minutes.
Taste and garnish: Adjust seasoning, remove bay leaves, and top with herbs if using.

Serving Suggestions & Final Thoughts

Sides: Serve knoephla soup hot, with crusty homemade bread, garlic toast, or simple crackers.
Toppings: A shower of crispy bacon bits, chopped chives, or fresh dill adds texture and color.
Storage: Soup keeps refrigerated up to 4 days; reheat gently, adding a splash of broth or milk to refresh creaminess if needed.

From farm kitchens to family gatherings, knoephla soup remains a cherished emblem of North Dakota spirit: resourceful, comforting, and quietly elegant in its simplicity. Whether you grew up eating it or are new to its creamy embrace, one bowl is sure to become a new tradition at your table.

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete