SWEDISH KLIMP
Klimp are small dumplings added to a soup or stew. This recipe comes from Aunt Berta in Northern Sweden who makes them every time we visit her.
Provided by Anne-Marie Bullis
Categories Main Dish Recipes Dumpling Recipes
Time 8m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together egg, milk, salt and sugar. Gradually add flour, mixing until smooth.
- Drop flour mixture by tablespoonfuls into boiling soup or stew. When they float to the surface, they are done.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 46.1 g, Cholesterol 53.8 mg, Fat 3.6 g, Fiber 1.5 g, Protein 10.2 g, SaturatedFat 1.6 g, Sodium 928.2 mg, Sugar 4.5 g
CREAMY POTATO SOUP WITH DUMPLINGS
This recipe is basic. You can add carrots and other veggies and herbs to your taste. This is basic, but delicious!
Provided by Cheryl E
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- To make soup: boil celery in the water until just tender, DO NOT DRAIN.
- Add all ingredients and cover with remaining water"just enough" to cover veggies.
- Boil on medium high till tender, (approximately 10 minutes).
- Mash slightly to eliminate chunks.
- Add milk and set aside.
- To make dumplings, sift together dry ingredients.
- Stir in herbs.
- Beat egg and milk together and add to dry ingredients.
- Stir just until moistened.
- Then combine: Bring soup back to burner, bring to a boil; turn burner on low.
- Drop dumplings by tablespoonful into liquid.
- Cover tightly and simmer gently for 20-minutes--do not lift lid.
- ENJOY.
ORIGINAL KUMLA RECIPE FROM MOM
Swedish-Norwegian potato dumplings. Serve with lots of butter and sour cream.
Provided by Bud
Categories Main Dish Recipes Dumpling Recipes
Time 2h15m
Yield 25
Number Of Ingredients 9
Steps:
- Place the ham in a large soup pot (at least 10 quart size), and pour in 16 to 20 cups of water to cover. Bring the water to a boil, reduce heat, and simmer the ham to make a rich stock, about 2 hours. Remove the ham, and skim any foam off the broth. Stir in 1 teaspoon salt (or to taste) to broth, if necessary.
- Place the potatoes in a large bowl, and use very wet hands to mix in the all-purpose flour, whole wheat flour, baking powder, and 1 teaspoon salt to make a sticky dough.
- Bring the ham stock to a full, rolling boil. Place a bowl of water near the stove. With very wet hands, pinch off about 2/3 cup of dough, and press a piece of bacon into the center of the dough. Roll the dough into a ball about 2 1/2 inches across, and slip the kumla into the boiling broth along the side of the pot. Don't drop them into the middle of the broth to avoid splashing the hot broth. Repeat with the remaining dough, using the bowl of water to keep your hands very wet, until all the dumplings have been added to the broth.
- Cover and simmer over low heat for about 15 minutes, then use a slotted spoon or spatula to gently lift any stuck dumplings from the bottom of the pot. Cover the pot again, and simmer the dumplings for about 1 hour. They will float to the top of the broth as they cook.
- Gently lift the kumla from the broth with a slotted spoon, and stack them in a bowl for serving. Sprinkle with salt and pepper before serving.
Nutrition Facts : Calories 377.9 calories, Carbohydrate 37 g, Cholesterol 85.1 mg, Fat 11.4 g, Fiber 2.6 g, Protein 30.8 g, SaturatedFat 3.8 g, Sodium 296.4 mg, Sugar 0.6 g
CHICKEN SOUP WITH POTATO DUMPLINGS
Our family calls this comforting, old-fashioned soup our "Sunday dinner soup" because it's almost a complete dinner in a bowl. You'll love the flavor!-Marie McConnell, Shelbyville, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto 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 354 calories, Fat 14g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 1774mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
KROPPKAKOR - SWEDISH POTATO DUMPLINGS
We grew up eatting the potato dumplings (palt) which are from northern Sweden and use raw potato in the dough. But I prefer this dumpling, that is more common in the southern Sweden. These dumplings are heavy winter time comfort food. The filling is usually cooked meatballs. But any kind of cooked meat will work. ( I like pork best). Sometimes, if the dough is too dry, I add an additional egg yolk or whole egg. We always ate these with lots of melted butter and cranberry or lingon jam, and a cold glass of milk. Leftovers taste really good cut into pieces and fried up crispy for breakfast the next day. This recipe is from an old Swedish cookbook of my mother's...the title is missing!
Provided by Lee_tah
Categories Potato
Time 55m
Yield 24 dumplings, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Wash, peel and cut up potaotoes. Cook about 20 minutes in enough salted water to cover the potatoes. Potaotes are done when they can be pierced with a fork. Drain.
- Mash or rice potatoes well. Whip in the egg yolk and 1 1/2 tsp salt. Set aside while you prepare filling.
- Put onions in a cold skillet and fry with a little oil or butter until soft. Remove from pan. Add meat to pan and cook until crisp and evenly browned. Add back in onions. Drain off excess fat.
- To make dough: Add the flour 1 cup at a time and mix well. Add as much of the flour to make a soft dough. Once dough has formed, turn out onto a floured surface and knead like bread dough. Pat out dough to 1/2 inch thickness. cut into 2 inch rounds, a biscuit cutter works well. Spoon about 2 teaspoons of the filling into the centre of one of the rounds. Cover with another round. Seal edges well, and shape into a ball.
- Bring the 2 quarts of water and 2 tsps salt to t boil in a heavy saucepan. Once the water is boiling add dumplings one at a time, so that boiling does not stop. Cook only as many dumplings at one time that will float uncrowded, one layer deep. Cook 15 minutes, then remove with a slotted spoon. Put in a warm dish and serve with melted butter and jam. A simple salad goes nice along side.
Nutrition Facts : Calories 424.9, Fat 28.1, SaturatedFat 10.2, Cholesterol 45.9, Sodium 1311.6, Carbohydrate 36, Fiber 2.9, Sugar 1.2, Protein 6.5
POTATISBULLAR (SWEDISH POTATO DUMPLINGS)
Looking for a way of disguising your leftover mashed potatoes? Try this scrumptious swedish potato dumpling recipe.
Provided by evelynathens
Categories Clear Soup
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and beat in egg yolks. Stir in breadcrumbs, potatoes and salt and pepper. Mix thoroughly. Knead and shape into a long roll. Cut off pieces about the size of a walnut. Flatten each piece in the palm of your hand and place a cube of ham in the middle. Shape into a round dumpling, enclosing meat completely. Cook, uncovered, in simmering soup or stock for 10 minutes. Cover and cook a further 5 minutes. Can be eaten with the soup, or drained and served as a side.
Nutrition Facts : Calories 168.8, Fat 10.9, SaturatedFat 6, Cholesterol 95.8, Sodium 626.3, Carbohydrate 9.8, Fiber 0.7, Sugar 0.9, Protein 7.6
SWEDISH MEAT DUMPLINGS FOR SOUP
This recipe is an idea from my "Classic Scandinavian Cooking" by Nika Hazelton cookbook that I absolutely adore because it reverses how we think about soup. Although happily changing somewhat in recent yrs, most of our DH's and our kids still think of soup as something meat-based, creamed, filled with pasta and not really a meal. While that's a time-honored tradition, the trend now is to healthier and veggie-based soups. This idea helps you to convince your "bread, meat and potatoes" DH and your "I don't like veggies" kids that eating healthier can be tasty and fun. Not a problem and so easy ... make meat dumplings for a variety of veggie-based soups. Everyone is happier and healthier!
Provided by twissis
Categories Pork
Time 30m
Yield 24 Meatballs, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients (except flour); blend thoroughly. Shape into small balls the size of a large marble.
- Roll in flour, drop into your simmering soup and simmer for 20 minutes.
- Notes: This is admittedly done on a small scale, but easily doubled. The yield will depend on how faithful you are to size. I like to use 1 tsp Worcestershire sauce to add smoky flavor + darker color to the meat mixture, but you can also add 1-2 tbsp of Pepperidge Farm dressing mix to enhance the flavor & stretch the yield. It's a tiny recipe w/lots of versatility!
Nutrition Facts : Calories 99.6, Fat 4.2, SaturatedFat 1.6, Cholesterol 18.7, Sodium 19.6, Carbohydrate 8.8, Fiber 0.8, Sugar 1.2, Protein 6.3
More about "swedish potato dumpling soup recipes"
KNOEPHLA (POTATO DUMPLING SOUP) | MIDWEST LIVING
From midwestliving.com
3.5/5 (2)Calories 241 per servingTotal Time 50 mins
POTATO DUMPLING SOUP | MRFOOD.COM
From mrfood.com
5/5 (3)Estimated Reading Time 1 minCategory Soups
10 BEST SWEDISH POTATOES RECIPES | YUMMLY
From yummly.com
25 TRADITIONAL SWEDISH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SWEDISH POTATOES - NANA'S BEST RECIPES
From nanasbestrecipes.com
SWEDISH POTATO DUMPLING SOUP RECIPE : GLORIOUS SOUP …
From glorioussouprecipes.com
BEST SWEDISH POTATO DUMPLINGS RECIPE - HOW TO MAKE …
From food52.com
KROPPKAKOR RECIPE - SWEDISH POTATO DUMPLINGS WITH MEAT
From honest-food.net
HOW TO MAKE POTATO DUMPLINGS FOR SOUP (GERMAN …
From whereismyspoon.co
POTATO DUMPLINGS (KROPPKAKOR) - SWEDISH FOOD
From swedishfood.com
KROPPKAKOR (SWEDISH DUMPLINGS) RECIPE - BBC FOOD
From bbc.co.uk
GERMAN POTATO SOUP WITH DUMPLINGS: NANA'S KARTOFFELSUPPE MIT …
From quick-german-recipes.com
PALT - SWEDISH POTATO DUMPLINGS - BIGOVEN
From bigoven.com
ALLRECIPES
SWEDISH POTATO DUMPLING SOUP RECIPES RECIPE
From alicerecipes.com
You'll also love