This recipe for Danish Dumplings came to the Bradshaw family through Thomas' dad's mission cookbook. It's a pretty simple recipe, but kind of fattening, especially if you use actual butter (we've been using margarine). So, while I'd like to eat it every day, I've had to hold back ;o)
When we make this, we usually have leftovers, so it could easily serve 3-4.
1 c milk
1/2 c (1 stick) butter or margarine
1 c flour
1/2 tsp salt
2 eggs, beaten
1 packet dry chicken noodle soup (such as Lipton), prepared according to package directions
- Prepare chicken soup, letting simmer on stovetop.
- Combine milk and butter in skillet or large frying pan and bring to a boil.
- Once boiling, stir in flour and salt. Stir, cooking until mixture slips away from sides of pan.
- Let cool for a few minutes (until not hot enough to cook eggs on contact).
- Beat in the eggs.
- You will now form dumplings from this mixture, and drop them into the hot soup. Do this by dipping two spoons into the broth, and then using the spoons to scoop out and shape a spoonful of the mixture. Drop into the still-simmering broth and repeat until all of the mixture is in the pot of soup.
- Simmer for a few more minutes, until dumplings are cooked through.
- Serve hot!