Ingredients for Light Danish Dumplings
- 1/2 cup (120ml) water
- 1/4 cup (50g) unsalted butter
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Eggs
- 1/4 cup (15g) finely chopped fresh parsley
- Chicken Broth
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How to Make Light Danish Dumplings
- In a medium saucepan, combine 1/2 cup (120ml) water and 1/4 cup (50g) unsalted butter. Bring to a rolling boil over medium heat.
- In a large bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the boiling water and butter mixture to the dry ingredients, stirring vigorously with a wooden spoon or spatula until a shaggy dough forms.
- Beat in 2 large eggs, one at a time, mixing thoroughly after each addition. The dough should be smooth and slightly sticky but not too wet.
- Stir in 1/4 cup (15g) finely chopped fresh parsley.
- In a large pot or Dutch oven, bring 8 cups (1.9L) of chicken or vegetable broth to a rolling boil.
- Using a tablespoon, gently drop spoonfuls of the dough into the boiling broth. Avoid overcrowding the pot.
- Reduce heat to a gentle simmer, cover, and cook for 20 minutes, or until the dumplings are cooked through and float to the surface.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
4g
Fat
29g
Carbs
3g
