Danish Dumplings

This recipe comes from my Great Grandma Arnold. It's been in our family for awhile as I have Danish ancestors. The recipe is just for the dumplings, not the soup. But, it does make a great chicken soup. Use these instead of noodles and your set!

1 cup cold water

1 cup flour

6 Tbsp. shortening

1/4 tsp. salt

4 eggs

Put water and shortening into a saucepan and bring to a boil. Add the flour and salt at once. Mix well until blended. Add eggs one at a time, mixing thoroughly, while still hot.

Drop by spoonfuls in hot, boiling chicken broth.

Ashlee side note: These are soooo yummy. We always thought they were a special treat growing up and would fight over who got the most. I think my mom had to have made a double batch of them to satisfy all of us!

If you are making a chicken dumpling soup with them, make the vegetable soup in chicken broth first, and when all of that is ready, that's when you add the dumplings by the spoonful. Otherwise, the dumplings can come apart if you stir it too much.

Enjoy one of my families favorite traditional foods!