Best 7 Danish Potato Dumplings For Soup Recipes

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**Tantalize Your Taste Buds with Danish Potato Dumplings: A Culinary Symphony of Comfort**

Embark on a delightful culinary journey with Danish potato dumplings, a traditional delicacy that has captivated taste buds for generations. These delectable dumplings, lovingly crafted with mashed potatoes, flour, and a touch of seasonings, offer a symphony of flavors and textures that will leave you craving more. Dive into the heart of this article, where you'll find an array of recipes that showcase the versatility of these dumplings. Whether you prefer the classic boiled version, the pan-fried golden delight, or the hearty addition to soups and stews, we have you covered. Get ready to elevate your meals with this quintessential Danish comfort food.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN SOUP WITH POTATO DUMPLINGS



Chicken Soup with Potato Dumplings image

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

1/4 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
6 cups chicken broth
2 cups cubed cooked chicken
2 celery ribs, chopped
2 medium carrots, sliced
1/4 teaspoon dried sage leaves
DUMPLINGS:
1-1/2 cups biscuit/baking mix
1 cup cold mashed potatoes (with added milk)
1/4 cup milk
1 tablespoon chopped green onion
1/8 teaspoon pepper

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.

DANISH POTATO SOUP



Danish Potato Soup image

I love cooking a ham for my family, because that means we'll be having this delicious hearty soup later that week. This recipe makes good use of all the wonderful fresh vegetables that are grown in Ohio.

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 6 servings.

Number Of Ingredients 11

1 meaty ham bone
Water
2 medium potatoes, peeled and diced
6 green onions, sliced
3 celery ribs, chopped
1/4 cup minced fresh parsley
2 cups chopped cabbage
2 medium carrots, diced
3 tablespoons all-purpose flour
1 cup half-and-half cream
Ground nutmeg

Steps:

  • In a soup kettle, bring ham bone and 2 quarts water to a boil. Reduce heat and simmer 1 hour or until meat pulls away from the bone. , Remove ham bone. When cool enough to handle, trim any meat and dice. Discard bone. Return ham to kettle along with potatoes, onions, celery, parsley, cabbage and carrots; cook 40 minutes. , Combine flour and 1/4 cup cold water until smooth. Slowly pour into the soup, stirring constantly. Bring soup to a boil; cook 2 minutes. Reduce heat; stir in cream. Remove from the heat. Garnish with nutmeg.

Nutrition Facts : Calories 190 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.

DANISH DUMPLINGS



Danish Dumplings image

I got this cherished recipe from my ex-mother-in-law who is a fantastic cook! This recipe came across the prairie with her Danish Mormon ancestors. I drop these into leftover-turkey soup and they are unbelievably yummy. I have to make a triple batch and my kids still fight over who ate them all. They would be good in any soup or...

Provided by Hellena Christenson

Categories     Soups

Time 25m

Number Of Ingredients 6

1/2 c butter or margarine
1 c milk
1 tsp salt
1 tsp sugar
1 c flour
3 eggs

Steps:

  • 1. In a medium saucepan, heat butter and milk to boiling point. Add salt, sugar and flour. Stir until cooked(until it balls up) Remove from heat.
  • 2. Add eggs, one at a time, beating well after each addition.
  • 3. Drop by spoonfuls(I use two spoons to scoop and drop) to soup or steamed milk and cook until they come to the top.

POTATO DUMPLINGS



Potato Dumplings image

Good to use with stews or soups. When I was growing up we had these with sauerbraten. I don't know why there's always a crouton in the center, there just is.

Provided by Helen

Categories     Main Dish Recipes     Dumpling Recipes

Time 50m

Yield 8

Number Of Ingredients 4

2 large potatoes, peeled and chopped
1 cup self-rising flour
1 egg
8 large seasoned croutons

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
  • In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
  • Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 28.3 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 211.3 mg, Sugar 0.8 g

MEL BOLLER (DANISH SOUP DUMPLINGS)



Mel Boller (Danish Soup Dumplings) image

Make and share this Mel Boller (Danish Soup Dumplings) recipe from Food.com.

Provided by Deantini

Categories     Clear Soup

Time 50m

Yield 300 dumplings (difficult to count), 8 serving(s)

Number Of Ingredients 5

200 g butter
400 ml water
200 g flour
6 eggs
2 teaspoons salt

Steps:

  • melt butter in water.
  • remove from heat and stir in flour.
  • place back on heat and stir agressively for 1-2 minutes until combined.
  • remove from heat and let cool a bit.
  • stir in eggs, one at a time.
  • stir in salt.
  • heat a pot of water to near boil, have another bowl of iced water nearby.
  • place dough in a traditional danish melbolle press and cut with knife into hot water (WATER MUST NOT BOIL). If you do not have a melbolle press you could use a spoon, however, the dumplings will be larger and not as uniform.
  • let the dumplings sit in the almost boiling water for 10 min; place into cold water and remove after a bit.

DUMPLING SOUP



Dumpling Soup image

My mom always made this soup on washday as it was quick to make and very satisfying. It's still a favorite today for lunch. Pepper may be added at the table. Serve with fresh bread and butter. This is a very hearty soup, if served as supper, it is a complete meal.

Provided by KB COUNTRYGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon vegetable oil
1 egg
¾ cup water, or as needed
6 medium potatoes - peeled and cubed
1 teaspoon salt
8 cups water
2 tablespoons butter or margarine
4 ounces sliced bacon, diced
1 large onion, chopped

Steps:

  • In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
  • Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
  • Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
  • When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 63.8 g, Cholesterol 54.1 mg, Fat 16 g, Fiber 6 g, Protein 11.1 g, SaturatedFat 6 g, Sodium 1077.8 mg, Sugar 2.9 g

POTATO SOUP WITH DUMPLINGS



POTATO SOUP WITH DUMPLINGS image

I adopted this recipe found on the site. It is very similar to the one my mother always made. I added more celery, potatoes and onions to better reflect my Mom's original recipe. I have always served this with her dumplings. They are added to the soup after it cooked and cooked for an additional 10-12 minutes with lid on pot...

Provided by Patty Ward

Categories     Cream Soups

Time 50m

Number Of Ingredients 15

4-6 medium potatoes, cubed -i use red
2 large onions, sliced and cubed
3 ribs celery, chopped; use some of the celery leaves as well , chopped
1 tsp salt or to taste
1/2 tsp pepper or to taste - i sometimes use white pepper
1 qt 2% milk
2 - 3 Tbsp butter
4 Tbsp corn starch, mixed into 1 cup water
egg dumplings
2 large eggs, slightly beaten with fork
1-2 c all purpose flour
1-2 pinch baking powder
1/2 tsp salt and pepper or to your taste
1 tsp onion powder
3 - 4 Tbsp dried parsley

Steps:

  • 1. In a large pot put potatoes, celery, and onions with enough water to just cover vegetables. Bring water to boil and cook just until vegetables are tender, about 15-20 minutes.
  • 2. Do not drain vegetables! Add the milk to veggies in pot and lower temp. to medium. You just want the soup to bubble at this point. Add the butter and thicken with the cornstarch and water until smooth. Check the broth and add additional salt and pepper if needed.
  • 3. Put the whipped eggs, and onion powder, salt and pepper, and dried parsley in a bowl. I also add several spoons of water at this point as well. Mix all together.
  • 4. Mix flour and baking powder and start adding to your egg mixture. Put in about 1/3 and whisk with the fork, it will be pretty wet at first but keep adding the flour mixture until it completely pulls away from side of bowl and sticks to fork tines.
  • 5. Go to the soup pot and using a spoon - dipped in broth first - drop by spoonfuls onto top of soup until the bowl is empty. If there is "loose" flour in the bowl, just dump that in too as it will help to thicken the broth. Put the lid on the pot and DO NOT peek or remove lid for 12 minutes! Make sure the broth was just bubbling when you add the dumpling mix. You do not want the pot to boil over... I have done that and cleaning up the stove will make me very angry... :)
  • 6. When you remove the lid, you should see a lot of little dumplings floating around on top. If you want it still thicker, just add more of the cornstarch/water. I also put in a couple more TBLS of butter.
  • 7. We like this with a small salad to start and a French baguette with some more butter. Like Paula Deen says "ya'll can't ever have too much butter".

Tips:

  • Boil potatoes until tender: Prick the potatoes with a fork before boiling to help them cook evenly.
  • Mash potatoes while hot: This will make them smooth and fluffy.
  • Use a potato ricer for a fine texture: If you want a really smooth dumpling, use a potato ricer to mash the potatoes.
  • Add flour gradually: Add the flour to the mashed potatoes a little at a time, until the dough just comes together.
  • Don't overwork the dough: Overworking the dough will make the dumplings tough.
  • Cook dumplings in simmering water: Bring the water to a boil, then reduce the heat to a simmer before adding the dumplings.
  • Don't crowd the dumplings: Give the dumplings plenty of room to cook, so they don't stick together.
  • Serve dumplings immediately: Dumplings are best served hot, right out of the water.

Conclusion:

Danish potato dumplings are a delicious and versatile dish that can be served with a variety of soups and stews. They're also a great way to use up leftover mashed potatoes. With a few simple ingredients and a little bit of time, you can make these dumplings at home and enjoy their delicious flavor and texture.

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