Try These Real Danish Dumplings!
Danish

These are Definitely Not My Mother's Danish Dumplings!
My mom knew her way around the kitchen, and was willing to try lots of recipes. And our family loved her delicious soups. Occasionally she would make Danish Dumplings, which I liked, but I preferred noodles.
When I joined the Danish Lassen family, I was introduced to real Danish dumplings! I am sure the recipe my mom used had been Americanized to the point of not having much Danish left in them. This recipe comes straight from the motherland, complete with a dumpling press -- a bollesprøjte -- to make uniform little dumplings.
This dumpling (bolle) press belonged to Oda Lassen, our founder. I use it every time I make Danish Dumplings!
The Lassen family makes a delicious soup -- they call it Captain's Soup -- every New Year's Eve. The broth is a two-day process, with bones, vegetables, and seasonings. Meatballs and dumplings are made separately, and each year various people make different parts of the soup. For the last several years, my job has been the dumplings. Oda's recipe calls for cardamom, which is very Scandinavian. You'll love the distinct taste that cardamom brings to these dumplings!
Makes 6-8 servings

Ingredients

3/4 cup water
5 TBSP salted butter
3/4 cup flour
1 1/2 tsp cardamom
2 tsp sugar
1/2 tsp salt
3 eggs

Directions

Make the Dumpling Dough:
Bring the water and butter to a boil in a saucepan.
Meanwhile, mix the dry ingredients together (flour, cardamom, sugar, and salt) and set aside. Also, crack the eggs into a bowl and set aside.
When the water/butter has come to a boil, reduce the heat and add the dry ingredients all at once.
Mix vigorously with a wooden spoon until the dough holds together and is shiny.
Remove from the heat.
Add the eggs, one at a time, and mix thoroughly. The dough will break up when the eggs are added, but just keep stirring with gusto! The dough will be soft, but should hold together.
Cool for about an hour.

Cook the Dumplings:
The Danish Dumplings of my youth were cooked right in the soup, but that's not the real Danish way. The Danes cook the dumplings separately in salted water. This prevents the soup from having bits of dumpling broken up in the broth.
Bring water to a slight boil in a 2-quart pot, add 1/4 tsp salt.
Put the dough in a Danish dumpling press (bollesprøjte), press the dough through the press and use a knife to cut the dough off in 1/2" dumplings. If you do not have a bollesprøjte, use two spoons and drop teaspoon-sized dumplings into the water.
Only put one layer of dumplings into the water at once so they cook uniformly.
Cook until the dumplings float and are cooked through, about 5-7 minutes.
Remove with a slotted spoon and add to the soup just before serving.

What sounds good ?