If I could get away with it, I'd make a meal out of just the dumplings with a little broth.
I was talking with my sister this past weekend, and she was telling me she'd made some soup with Melboller og kødboller recently. (Soup with Dumplings and Meatballs).
Great minds I tell ya.
I'd made some Klar Suppe last week, which translates roughly into Clear Soup, and I was planning on making some Melboller for it.
It's been years since I've made these, years and years and years.
I think it's time I made them again.
Here they are.
Yields about 20 dumplings, which will serve 6
1/2 cup water
1/4 cup butter
1/2 cup flour
1/2 tsp. salt (optional)
Bring water and butter to a boil in a saucepan,
turn down the heat, dump in the flour
and stir it up, (my Danish Dough Whisk did a great job)
keep pot on the burner, stirring or beating until the mixture forms a ball, and pulls away from the sides of the pan, leaving a thin film of dough on the bottom. Remove from heat, let cool a little, not too much, maybe 3-5 minutes or so. Beat in one egg by hand. The mixture will look ropy and gloppy, but it will pull together.
Take a small spoon, I used an Ice Tea spoon, dip it into the broth which should be just below the boil, then dip it into the dough, forming a nice little oval shaped ball.
Place it gently into the broth, and continue to make the dumplings until all the dough has been used up.
And Mom, see, I didn't eat all of them at once.
You know, it's Thanksgiving next week, and these would go fantastic in some Turkey Soup.