Ingredients
½ cup butter, cut into cubes
3 baking potatoes, peeled and cut into cubes
1 onion, small, diced
1½ tsp ground black pepper
3 cups whole milk
6 cups water
2 tbsp chicken bouillon
1½ cups all-purpose flour
7 tbsp whole milk, or more as needed
1 egg, beaten
2 tsp dill weed
2 tsp parsley
1 tsp ground black pepper
½ tsp salt
Preparation
Melt butter in a large skillet over medium heat; saute potatoes, onion, and black pepper for about 20 minutes until just tender. Stir in milk into potato mixture and heat for about 5 minutes until almost boiling. Remove skillet from heat.
Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
Combine flour, milk, egg, dill, parsley, pepper, and salt together in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed.
Roll dough into ropes about ½-inch thick on a work surface. Cut ropes into ¼-inch pieces and drop into boiling broth. Reduce heat, cover Dutch oven with a lid, and simmer for about 10 minutes until knoephla begins to float.
Stir potato mixture into broth and knoephla; simmer for about 20 minutes until potatoes are tender.
Serve and enjoy.
