Best Danish Dumplings Recipes

MEL BOLLER (DANISH SOUP DUMPLINGS)

Steps:

• melt butter in water.
• remove from heat and stir in flour.
• place back on heat and stir agressively for 1-2 minutes until combined.
• remove from heat and let cool a bit.
• stir in eggs, one at a time.
• stir in salt.
• heat a pot of water to near boil, have another bowl of iced water nearby.
• place dough in a traditional danish melbolle press and cut with knife into hot water (WATER MUST NOT BOIL). If you do not have a melbolle press you could use a spoon, however, the dumplings will be larger and not as uniform.
• let the dumplings sit in the almost boiling water for 10 min; place into cold water and remove after a bit.

DANISH DUMPLINGS

Steps:

• 1. In a medium saucepan, heat butter and milk to boiling point. Add salt, sugar and flour. Stir until cooked(until it balls up) Remove from heat.
• 2. Add eggs, one at a time, beating well after each addition.
• 3. Drop by spoonfuls(I use two spoons to scoop and drop) to soup or steamed milk and cook until they come to the top.

DANISH DUMPLINGS

Steps:

• Heat the milk and butter in a medium sized saucepan and on medium heat, bring to a boil.
• Once at a boil turn off heat and add the nutmeg, salt and flour.
• Stir until thick and the mixture leaves the sides of the pan and forms a compact mass.
• Set aside and let cool for around a half an hour you don't want to cook the eggs.
• When it is cool beat the eggs in one at a time.
• Drop into hot soup and cover for ten to fifteen minutes.
• They are done when they've risen to the top and doubled in size.

DANISH POTATO DUMPLINGS - FOR SOUP

Steps:

• Blend ingredients in order given and drop by tablespoonsful into hot broth or soup and boil 45 minutes.

GRANDMA JONES DANISH DUMPLINGS

Steps:

• 1. Mom always used a cast iron fry pan on medium heat to melt the butter, then add flour (sift it in) then stir in the water to make a thick paste, remove from heat and cool then add two eggs well beaten, nutmeg and salt (mom used more nutmeg) so will add about 1/2 teaspoon in total.
• 2. Mix well till the egg is absorbed in paste mixture. Dip spoon in boiling broth and drop by spoonfuls into soup, cook covered over medium low heat for 20 minutes, don't remove lid while cooking. ENJOY

DANISH VEGETABLE SOUP WITH DUMPLINGS

Steps:

• Place beef bone in a soup kettle; cover with water and add 2 teaspoons salt.
• Bring to a boil and cook until meat falls off the bone.
• Remove the bone from the broth; remove meat from bone, chop, and return to broth.
• Add pepper, onions, carrots and whole potatoes.
• Bring to a boil and simmer until vegetables are tender.
• Remove potatoes; mash and add 1 teaspoon salt, the egg, baking powder, and enough flour to make a ball of dough that leaves sides of pan.
• Dip a spoon in the boiling broth and cut off dough to make dumplings.
• Drop pieces of the dough into the boiling broth; cover and cook for 5 minutes.
• Turn dumplings and cook 5 minutes more.
• Serve hot, garnished with fresh parsley.

DANISH DUMPLINGS

Steps:

• You can use any clear soup for this, but here is how I do it, in case you need to see how.Saute chopped a onion, a clove of garlic, a couple stalks of celery, and a bell pepper and simmer in a little olive oil in a stock pot. Add whatever kind of leftover or canned meat you have. Add 2 cubes Knorr boullion and 4 cups water. (add more water later if it needs it) Add diced potatoes, carrots, peeled chopped broccoli stalks, diced turnips, or whatever veggies you like. Cover and let simmer on medium low heat for at least 20 minutes. Season with salt and pepper to taste.
• While this simmers, in a saucepan, boil one cup water and melt one stick of butter.
• Into this, add one cup flour, a little salt, and a bit of parsley or other seasonings you like. Stir well.
• Turn off heat under the butter and flour. To this mixture-- Add one egg, beating rapidly until all blended. Add one more egg, beating rapidly until all blended. Add one more egg, beating rapidly until blended. Add one final egg, beating very well.
• Take a teaspoon and dip it into the broth of the soup. Take the teaspoon and scoop a little football shaped spoonful of the dumpling dough by pushing the dough with the side of the spoon against the pan. Drop into simmering soup. Keep doing this until all the dumpling batter is in the soup.
• Put the lid on the soup for 5-10 minutes. Dumplings will lighten in color, grow puffy, and float to the top. Serve hot.