MEL BOLLER (DANISH SOUP DUMPLINGS)
Make and share this Mel Boller (Danish Soup Dumplings) recipe from Food.com.
Provided by Deantini
Categories Clear Soup
Time 50m
Yield 300 dumplings (difficult to count), 8 serving(s)
Number Of Ingredients 5
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 VEGETABLE SOUP WITH DUMPLINGS
From Aebleskiver and More - A Sampling of Danish Recipes by Lisa Steen Riggs. Cook time is a guesstimate.
Provided by AB_Fan
Categories Clear Soup
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 227.9, Fat 1.2, SaturatedFat 0.3, Cholesterol 35.2, Sodium 1252.8, Carbohydrate 49.6, Fiber 7.1, Sugar 7.1, Protein 6.5
DANISH DUMPLINGS
I got this cherished recipe from my ex-mother-in-law who is a fantastic cook! This recipe came across the prairie with her Danish Mormon ancestors. I drop these into leftover-turkey soup and they are unbelievably yummy. I have to make a triple batch and my kids still fight over who ate them all. They would be good in any soup or...
Provided by Hellena Christenson
Categories Soups
Time 25m
Number Of Ingredients 6
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.
GRANDMA JONES DANISH DUMPLINGS
As far back as I can remember growing up in Centerville Utah winter time was when mom would make Grandma Jones danish dumplings with chicken soup. Mom passed away in 2009 and I just found her recipe box, I know she tried to show me how to make these when I was a young bride back in the late sixties but at that time I really...
Provided by Jean Romero
Categories Other Breads
Time 45m
Number Of Ingredients 6
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
SEMMELKNOEDEL (BREAD DUMPLINGS)
My Bavarian Oma made these large dumplings to accompany roast pork or game dishes, any meat with gravy, or with mushrooms in a creamy sauce. Serve one dumpling alongside your dish, and cover with a little gravy.
Provided by Peachy
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
- Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
- Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
- Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!
Nutrition Facts : Calories 506.1 calories, Carbohydrate 78.8 g, Cholesterol 113.1 mg, Fat 12.3 g, Fiber 3.9 g, Protein 20.5 g, SaturatedFat 5.9 g, Sodium 1220.1 mg, Sugar 7.9 g
DANISH POTATO DUMPLINGS - FOR SOUP
Traditional Danish dumplings. Put these in your favourite soup or cook in broth and serve with meat. Published for ZWT3. recipe from World Recipes. VERY SIMPLE to make....
Provided by Um Safia
Categories Potato
Time 1h
Yield 20 approximately, of dumplings, 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend ingredients in order given and drop by tablespoonsful into hot broth or soup and boil 45 minutes.
AMISH DUMPLINGS
Make and share this Amish Dumplings recipe from Food.com.
Provided by Al Hunt
Categories Healthy
Time 20m
Yield 6 dumplings, 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix dry ingredients first.
- Add the beaten egg.
- Add few drops of water until you have a stiff, sticky dough.
- Drop 1/6 at a time in to hot, nearly boiling stock or on top of stew (with lots of liquid).
- Cover and cook 10 -15 minutes.
Nutrition Facts : Calories 88.9, Fat 1, SaturatedFat 0.3, Cholesterol 35.2, Sodium 520.7, Carbohydrate 16.3, Fiber 0.6, Sugar 0.1, Protein 3.2
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