Danish soup dumplings, aka melboller, are a must have in soups in Denmark. They feel soft, light, and fluffy. They kinda melts in your mouth and has a subtle salty flavor.
Most people in Denmark buys soup dumplings from the freezer aisle in the supermarket. But my mom always made them herself. So for me the store bought dumplings tasted kinda funny. I learned to make these as a kid. I would stand on a chair next to the stove, and cut the dough from the dough press (bollesprøjte) and the small dumplings would fall into the hot water. It might have been easier for my mom, if I hadn't helped her, but I wanted to help.
- 75 g salted butter
- 200 g water
- 105 g all-purpose flour
- 2 large eggs
- 1 teaspoon salt
Bring the water and butter to a boil in a saucepan, take the pan off the heat. Add all the flour at once, and stir vigorously with a wooden spoon. The dough should become cohesive and shiny. Heat the dough a bit, if it's not shiny. Whisk the eggs and add a bit at a time to the dough while mixing. Add more egg until the dough is soft but still paste like. Be careful not to make the dough too thin. Mix in the salt.
Bring water to a boil in a large pot, take the pot off the heat. Place dough in a traditional danish bollesprøjte (like a cookie press) and cut the dough with a knife into the hot water (WATER MUST NOT BOIL). If you do not have a bollesprøjte use a spoon.
Bring the hot water and the dumplings almost to a boil three times, adding a splash of cold water to cool the water a bit. After the third time and when the dumplings are firm, lift them out of the water and let them drain. Make sure not to put to many dumplings in the water at the same time. You only want one layer dumpling in the water at a time.
Serve with soups, like beef soup.