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Prep 8 mins
Cook 14 mins
My ancestors on both sides are from Denmark, but the only recipe that made it through the generations was dumplings. My dad's side had a recipe and my mom's side had a recipe, but even my dad's grandmother admitted that my mom's family dumplings were better than her family's. There's nothing more comforting than a hot bowl of chicken soup and these dumplings.
- Boil butter, milk, and sugar in a saucepan on medium high heat. Sift together flour, salt, and nutmeg. Pour boiling mix into dry mix and stir until smooth. Add well-beaten eggs (one at a time) and mix thoroughly. Drop by spoonful into boiling soup. Cover and cook for 14 minutes.