Dampfnudle (Yeast Dumplings)
Ingredients 500 grams flour, (4 1/2 cups less 1 tablespoon) 1/4 litre milk, (1 cup plus 1 tbsp) 40 grams yeast, fresh (1.4 ounces) 1 dash salt 150 grams butter, or, better yet, cla...
Ingredients
- flour, approx
- butter, approx
- egg, approx
- milk, approx
- salt, approx
- water, approx
Directions
- 1
Ingredients 500 grams flour, (4 1/2 cups less 1 tablespoon) 1/4 litre milk, (1 cup plus 1 tbsp) 40 grams yeast, fresh (1.4 ounces) 1 dash sa
- 2
Make a well in the flour, and pour the yeast mixture into it
- 3
Let rest for 1/2 hour
- 4
Then, add the remaining milk and the salt, and knead well
- 5
Vigorously beat the dough until it forms bubbles, then cover, and in a warm spot, let rest for 1 hour
- 6
Cut off fist size pieces, and - on a floured pastry board - let these pieces rise one more time, for another 15 minutes
- 7
In a wide pot, melt the fat, and then add warm, salted water to a depth of about 3/4 inch
- 8
Add the dumplings, arranged in one layer, touching each other