Knipfla

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   ["In a medium bowl, use a fork to blend together the egg, milk and salt. Add the flour and stir until all the flour is moistened. Knead briefly on a very lightly floured surface or a piece of plastic wrap until the dough is stiff and no lumps remain. Roll into 2 or 3 ropes 1/2"" in diameter and set aside at room temperature, uncovered.", "In a large (4 quart) pot or Dutch oven with a tight-fitting lid, melt butter over low heat. Stir in the potatoes, onions, salt and pepper. Cover and cook until onions are softened but not caramelized, about 15 minutes. (The potatoes should not be cooked through.)", "Pour chicken stock over vegetables, turn heat to high and bring to a boil. With kitchen scissors, cut the ropes of dough into same-size pieces (roughly between about 1/2"") and carefully drop the dumplings into boiling soup. Reduce heat to medium-high, cover pot and allow dumplings to simmer, covered, for 10 minutes.", "Add evaporated milk; heat through, but do not boil. Taste soup and adjust seasoning if necessary. Ladle into bowls and garnish with chopped chives or parsley.", "If you have the wherewithal, add a bit of freshly-grated nutmeg or some finely-zested orange peel along with the milk, or a handful of frozen peas. You might also stir in a bit of chopped celery and/or carrot along with the onions. Serve with a sturdy dark rye or pumpernickel, a few slices of good sausage, grainy mustard, butter and beer."]

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