Danish Dumplings Recipes

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DANISH DUMPLINGS



Danish Dumplings image

This is my family's favorite soup dumpling. The nutmeg makes it so great. It came with my grandmother's side of the family from Denmark. She made them whenever we had chicken soup and we fought for them.

Provided by Narshmellow

Categories     Grains

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 cup milk
1/2 cup butter
1 cup flour
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 eggs

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.

Nutrition Facts : Calories 429.3, Fat 30.4, SaturatedFat 17.6, Cholesterol 255.6, Sodium 594.8, Carbohydrate 27.2, Fiber 0.9, Sugar 0.4, Protein 11.8

DANISH TURKEY DUMPLING SOUP



Danish Turkey Dumpling Soup image

This recipe was handed down from my grandmother, who was a Danish caterer. My 100% Italian husband has come to expect this on a chilly evening as it now only warms the body but warms the heart as well. -Karen Sue Garback-Pristera Albany, New York

Provided by Taste of Home

Categories     Lunch

Time 3h35m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 19

1 leftover turkey carcass (from a 12- to 14-pound turkey)
9 cups water
3 teaspoons chicken bouillon granules
1 bay leaf
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 medium turnip, peeled and diced
2 celery ribs, chopped
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup minced fresh parsley
1 teaspoon salt
DUMPLINGS:
1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 eggs
1 tablespoon minced fresh parsley

Steps:

  • Place carcass, water, bouillon and bay leaf in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Remove carcass. Strain broth and skim fat; discard bay leaf. Return broth to pan. Add the tomatoes, vegetables, parsley and salt. Remove turkey from bones and cut into bite-size pieces; add to soup. Discard bones. Bring soup to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are crisp-tender., For dumplings, in a large saucepan, bring water and butter to a boil. Combine the flour, baking powder and salt; add all at once to pan and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in parsley. , Drop batter in 12 mounds into simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

Nutrition Facts : Calories 202 calories, Fat 10g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 1238mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.

DANSK AEBLESKIVER (DANISH DOUGHNUTS)



Dansk Aebleskiver (Danish Doughnuts) image

My husband is from Denmark, and making this traditional Danish favorite is a family affair. I make the batter, my husband does the cooking, and the kids help us make them disappear! We like to dip our aebleskivers in raspberry jam, maple syrup, and powdered sugar. The cardamom gives them that something extra. No wonder this recipe is a family favorite! Danish cooks use a long knitting needle to turn the doughnuts, but you can use a fork, too.

Provided by Luanne

Categories     Bread     Quick Bread Recipes

Time 55m

Yield 48

Number Of Ingredients 9

8 eggs
1 quart buttermilk
¼ cup melted butter
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons white sugar
1 teaspoon baking soda
1 ½ tablespoons ground cardamom
2 cups vegetable shortening, melted

Steps:

  • Preheat an electric aebleskiver pan according to the manufacturer's directions.
  • Beat together the eggs, buttermilk, and butter in a mixing bowl until smooth. Gradually whisk the flour, salt, sugar, baking soda, and cardamom into the egg mixture until evenly blended and smooth.
  • Spoon 1 tablespoon of shortening into each cup of the preheated aebleskiver pan, and allow the oil to heat. Pour batter into each cup until 3/4 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown, then use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 9.6 g, Cholesterol 34.4 mg, Fat 10.6 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 3.1 g, Sodium 114.8 mg, Sugar 1.6 g

MEL BOLLER (DANISH SOUP DUMPLINGS)



Mel Boller (Danish Soup Dumplings) image

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

200 g butter
400 ml water
200 g flour
6 eggs
2 teaspoons salt

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.

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