Danish Dumplings

Danish Dumplings

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Kelley Paystrup


This was taught to me by my mother-in-law who was taught by her Danish mother-in-law . . . Makes any soup amazing.


★★★★★ 1 vote

6 or so, depending
2 Hr
15 Min


  • 6 qt
    homemade or partly homemade clear broth soup
  • 1 c
  • 1 c
  • 1 stick
    real butter
  • 1 tsp
  • 1/4 c
    finely minced parsley
  • 4

How to Make Danish Dumplings


  1. 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.
  2. While this simmers,
    in a saucepan, boil one cup water and melt one stick of butter.
  3. Into this, add one cup flour, a little salt, and a bit of parsley or other seasonings you like.
    Stir well.
  4. 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.
  5. 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.
  6. Put the lid on the soup for 5-10 minutes. Dumplings will lighten in color, grow puffy, and float to the top. Serve hot.

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