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Swedish Dumplings

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What You Need

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Make It

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  • Combine cold water into the flour in a cup with salt- until it makes a very thick paste.
  • Dip a teaspoon into the low boiling chicken broth (empty spoon), then take a heaping half teaspoon of the paste and dip slowly into the hot broth, letting the paste fall into the broth slowly.
  • The dumpling will rise to the top when cooked and they are done.

Special Equipment Needed


When making a lot of the dumplings for larger group: When cooked, I use a slotted spoon to remove the floating dumplings from that batch and make another batch the same way, {1 cup at a time}. When enough are cooked and saved to the side, I return them to a low heating soup and serve. People love these simple little dumplings and they are easy and economical to serve, as well as filling. If you leave them boil too long, the broth will get milky and too cloudy. You can add parsley into the paste for variety.

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