Danish Mel Boller: Savory Soup Dumplings
Delight in the rich tradition of Danish cuisine with these Mel Boller, or savory soup dumplings. Perfectly fluffy and light, these dumplings are made from a unique choux pastry dough enriched with eggs and butter. Traditionally enjoyed in a warm broth, they are a comforting addition to any meal. Whether for a cozy family dinner or a festive gathering, these dumplings are bound to impress your guests. Serve them fresh from the pot for the ultimate taste of Denmark.
8
Servings
325
Calories
5
Ingredients
Ingredients
Butter
200 g (Unsalted, cut into small cubes)
Water
400 ml (Filtered)
All-purpose Flour
200 g (Sifted)
Eggs
6 (Large, at room temperature)
Salt
2 teaspoons (Fine sea salt)
Instructions
1
In a medium-sized saucepan, melt the butter in the water over medium heat. Stir until the butter is fully incorporated.
2
Remove the pan from heat and quickly stir in the sifted flour, mixing until a dough forms.
3
Return the saucepan to low heat and continue to stir vigorously for about 1-2 minutes until the dough is smooth and pulls away from the sides of the pan.
4
Take the pan off the heat and let the dough cool slightly for about 5 minutes.
5
Once slightly cooled, add the eggs one at a time, stirring well after each addition until fully incorporated and the mixture is smooth.
6
Stir in the salt until evenly distributed throughout the dough.
7
Bring a large pot of water to a near boil and prepare a bowl of iced water nearby.
8
If using a traditional Danish melbolle press, fill it with the dough and cut small pieces directly into the hot water (ensure the water is not boiling). If you don't have a melbolle press, you can use a spoon to scoop the dough, although the dumplings may be larger and less uniform.
9
Allow the dumplings to cook in the almost boiling water for about 10 minutes. They should float to the surface once cooked through.
10
Transfer the cooked dumplings to the bowl of iced water for a few minutes to halt cooking, then drain.
11
Serve the mel boller warm in your favorite broth or as a side dish to your main meal.
Nutrition Information
22.5 g
Fat
25 g
Carbs
10 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Danish Mel Boller?
Danish Mel Boller are traditional savory flour-based soup dumplings known for their fluffy and light texture.
What does the name Mel Boller mean?
In Danish, the name translates to 'flour balls,' referring to the primary ingredient used to make the dough.
What type of dough is used for Mel Boller?
The dumplings are made from a unique choux pastry dough enriched with butter and eggs.
How many servings does this recipe make?
This recipe is designed to yield approximately 8 servings.
What are the main ingredients for Mel Boller?
The core ingredients include butter, water, all-purpose flour, large eggs, and fine sea salt.
How much butter is required for the recipe?
The recipe calls for 200 grams of unsalted butter, cut into small cubes.
What is the calorie count per serving?
Each serving contains approximately 325 calories.
How many eggs are used in this Mel Boller recipe?
This recipe requires 6 large eggs, which should be at room temperature before use.
What is the first step in preparing the dough?
The first step is to melt the butter in water over medium heat until they are fully incorporated.
Why should the flour be sifted?
Sifting the flour helps ensure a smooth dough and prevents lumps from forming when mixed with the liquid.
How long should the dough be stirred on the stove?
The dough should be stirred vigorously on low heat for 1 to 2 minutes until it pulls away from the sides of the pan.
Why is it important to let the dough cool before adding eggs?
Letting the dough cool for 5 minutes prevents the eggs from cooking or scrambling when they are first added.
How should eggs be incorporated into the dough?
Eggs should be added one at a time, stirring well after each addition until the mixture is smooth.
Is a special tool required to shape the dumplings?
A traditional Danish melbolle press is often used, but you can also use a spoon to scoop the dough.
Should the water be boiling when cooking the dumplings?
The water should be near boiling, but not at a rolling boil, to ensure the dumplings cook gently.
How do you know when the Mel Boller are cooked?
The dumplings are done when they float to the surface of the hot water, which usually takes about 10 minutes.
What is the purpose of an iced water bath?
The ice bath is used to immediately halt the cooking process after the dumplings are removed from the hot water.
How are Mel Boller traditionally served?
They are traditionally served warm in a clear broth or as a side dish to a main meal.
What is the nutritional fat content per serving?
There are 22.5 grams of fat per serving in this recipe.
How much protein is in one serving of Mel Boller?
Each serving provides 10 grams of protein.
What kind of flour is best for this recipe?
All-purpose flour is recommended for the correct dumpling consistency.
Can I add the salt at the end?
Yes, the salt is stirred in after the eggs have been fully incorporated into the dough.
How many carbohydrates are in a serving?
There are approximately 25 grams of carbohydrates per serving.
Is this recipe suitable for festive gatherings?
Yes, these dumplings are a classic addition to holiday meals and festive Danish dinners.
What happens if I use a spoon instead of a press?
Using a spoon will result in dumplings that are larger and less uniform than those made with a press.
Are these dumplings sweet or savory?
Mel Boller are savory dumplings, typically seasoned with salt and served in savory soups.
Can I use filtered water for the recipe?
Yes, the recipe suggests 400 ml of filtered water for the best results.
What is the total number of ingredients in this recipe?
There are 5 main ingredients: butter, water, flour, eggs, and salt.
Do these dumplings contain fiber?
According to the recipe data, these dumplings contain 0 grams of fiber.
What is the preparation for the salt?
The recipe specifies using 2 teaspoons of fine sea salt.