Grandma Jones Danish Dumplings Recipes

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.

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.

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.

Steps:

• Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
• Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
• Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
• Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

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