Melboller (Danish Flour Dumplings)
Prep 10 min Total 20 min
Melboller © kvalimad.dk
Melboller are a classic Danish soup dumpling made from choux pastry — butter and broth brought to a boil with flour, then bound with eggs. They are light and airy and always added to the soup just before serving. The technique is straightforward, but the dough temperature and consistency need attention.
Ingredients
Yields 30 dumplings
- 40 g butter (or margarine)
- 1 dl fat-free broth (or water)
- 60 g flour (1 dl)
- 2 1/2–3 eggs
- 1/2 tsp salt, to taste
Directions
Choux pastry
Bring butter and broth (or water) to a boil in a heavy-bottomed saucepan. Add all the flour at once and stir vigorously with a wooden spoon until the dough pulls away from the pan and the spoon. Remove from heat and let the dough cool slightly.
Adding the eggs
Beat in the eggs one at a time — add each egg a little at a time and mix well between additions, using a hand mixer if you like. The dough should be soft and glossy, but not runny. Add the salt. Be careful not to add too many eggs, or the dough will become too loose.
Poaching
Bring a wide saucepan of lightly salted water to a boil. Remove from heat. Dip a teaspoon in the hot water and shape the dumplings. Return to the heat. Add a splash of cold water each time the water approaches a full boil — repeat this three times in total. Lift the dumplings out with a slotted spoon and place them in cold water, then drain in a sieve.
Serving
Add the melboller to the hot soup just before serving. They must not boil in the soup.
Notes
- The water should simmer, not boil hard — otherwise the dumplings will fall apart
- Let the dough cool slightly before adding the eggs so they don’t scramble
- Quick shaping method: put the dough in a plastic bag, snip off a corner, and cut pieces directly into the water with a wet knife
- Can be frozen for up to 4 months; freeze individually before bagging
- Alternative flours: barley flour, potato starch, or rice flour all work
See Also
