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Flour Dumplings

Erken's flour dumplings for soup: a cooked dough of butter, boiling water and wheat flour, cooled and stirred with egg, salt, sugar and nutmeg/cardamom; shaped with a teaspoon and gently simmered 5 minutes in meat stock or salted water without a lid.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 74 (falt i det fri)

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About the dish

Classic flour dumplings made from a cooked dough (like choux pastry) – the most common soup accompaniment in Norwegian households around 1914.

How to make it

  1. 1

    Boil butter and water

    Bring the butter and water to a boil in a pot.

  2. 2

    Stir in the flour

    Stir in the wheat flour and bring the dough to a boil again. Take the pot off the heat when the dough pulls away from the pot.

  3. 3

    Add egg and spices

    Cool the dough well. Stir in the eggs one at a time and add salt, sugar and nutmeg or cardamom.

  4. 4

    Cook the dumplings

    Shape small dumplings with a teaspoon and let them gently simmer over low heat in boiling meat stock or boiling, salted water for 5 minutes without a lid on the pot.

Changes from the original

Measurements modernized (del. → dl, gr. → g). Salt, sugar and spices are given without quantity in the original and set to "to taste." The method has been divided into numbered steps.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 74) → 1949 (korrekturlest, s. 89)~53% av teksten endretfjernetlagt til
60 gr. smør 1 1/4 del. kokende vand 70 gr. hvetemel 1 3/4 del. kokende vann 2 egg 1 teskje salt 1 — sukker muskat eller kardemomme. Smørret 1/2 — muskat. Smøret og vandet gives vannet gis et opkok, irøres melet, gives paany gis påny et opkok, tages tas av ilden, naar varmen når det slipper gryten; godt avkjølet røres eggene i, et ett ad gangen, samt krydderierne. Lages med teske teskje til smaa små boller, som smaakoker småkoker over svak ild varme i kokende kjøtkraft kjøttkraft eller kokende, saltet vand vann i 5 minutter uten lok paa lokk på gryten.

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Frequently asked questions

How long should the flour dumplings cook?
They are gently simmered for 5 minutes in boiling meat stock or boiling, salted water – over low heat and without a lid on the pot.
What is the dough made of?
60 g butter, 1 1/4 dl boiling water, 70 g wheat flour, 2 eggs, plus salt, sugar and nutmeg or cardamom. The butter and water are brought to a boil, the flour is stirred in and boiled again until the dough pulls away from the pot; after cooling well, the eggs are stirred in one at a time along with the spice.
How do you shape the dumplings?
The dough is shaped into small dumplings with a teaspoon and dropped straight into boiling stock or water.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 74, as a soup accompaniment – calculated for 6 servings.

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