Dumplings in Milk Soup (Melkesuppe med boller)

Notably Norwegian, p. 30

SOUP:

1 ½ cups milk

1 tsp. sugar

¼ tsp. salt

DUMPLINGS:

1 egg

½ tsp. sugar

1/8 tsp. salt

Scant 1/8 tsp. nutmeg

1 tsp. vegetable oil

½ cup flour, approximately

1 Tbsp. butter or margarine

Combine soup ingredients in a 1 ½-quart saucepan (an enamel pan is good; a cast-iron enamel pan is even better). Heat to boiling.

While milk is heating prepare dumplings. Break egg into an ample-sized coffee cup, beating lightly with a fork. Add sugar, salt, nutmeg and oil. Add flour, beating until dough leaves the edge of the cup.

Stir the milk occasionally so it doesn't get a skin on top.

Using two teaspoons, pick up a ball of dough a scant teaspoon in size and drop into slowly simmering milk. 

Mine didn't come out very pretty. Or symmetrical. But it's the taste that counts, right?

Lightly stir occasionally to prevent dumplings from settling to bottom. Simmer until dumplings have doubled in size, about five minutes. Add butter or margarine, allowing it to melt. Serve in soup bowls. Makes about 15 dumplings or two moderate servings.

These dumplings are supposed to be quite firm. A salty meat such as dried beef is a good accompaniment.

Served with a little cauliflower-crust pizza. (The two dishes weren't particularly complimentary; I was just trying to clean out the freezer. You can do better by taking the recipe's suggestion.)

My Rating: 3/5 "I don't know how else to explain the flavor of this other than that somehow when you take a bite it just tastes Norwegian. (My husband, who was not a fan of this, quipped that it tasted too Norwegian.)The dumplings really are firm, so don't be expecting them to be a light, airy accent. But the nutmeg in them gives them wonderful flavor although the rest of the dish is quite bland. Overall this is homey and easy to make with pantry staples - a pleasant, light meal."