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Danish Dumplings

Karen E.’s Danish dumplings

Remember the reader who wanted the rolled dumpling soup recipe like McAlister’s? After a couple of attempts to see if the restaurant would share the recipe, I gave up. But Karen wanted to share her mom’s dumpling recipe. Here’s what Karen told me: “I do not necessarily have a flat dumpling recipe. However, it may depend on how you drop them in the boiling broth. I had to make dumplings last night because you made me hungry for them. This recipe came from my mother’s book.  You can figure out how to add the broth and chicken to this recipe.” Karen also told me her family used Sapphire unbleached flour which you can’t get here, so I would sub King Arthur all purpose flour.

1/2 cup butter or margarine

1 cup milk

1 cup all-purpose flour unbleached flour

1/4 teaspoon salt

4 eggs

Place butter and milk in a saucepan and bring to a boil. Add flour and salt all at once. Stir quickly until dough loosens from side of pan. Remove from stove and allow dough to cool slightly. Add eggs one at a time and beat well after each addition. Drop by teaspoon into boiling broth. Cook over low flame until dumplings float on top—about 10 minutes. The dumplings puff up.

Karen also said: “One half of the foregoing recipe is enough for the first try. Diluted creamed chicken soup may be substituted for regular broth with rather good results.”

Published by Tower Press Inc. “Women’s Circle Cookbook” 1971

Tip from Rita:

This recipe is very similar to cream puff dough, except that you bake the dough instead of making dumplings.

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