Yeast Dumplings Recipes

Steps:

• To make 12 dumplings.
• Pour the lukewarm water into a small bowl and sprinkle it with the yeast and sugar.
• Let it stand for 2 or 3 minutes, then stir to dissolve the yeast and sugar completely.
• Set in a warm, draft free place (such as a turned-off oven with pilot light on) for about 5 minutes, or until the mixture almost doubles in volume.
• In a large mixing bowl, beat the egg with a large spoon until it is smooth and well mixed.
• Beat in the 4 tablespoons of melted butter, and the warm milk, salt, nutmeg and yeast solution.
• Then add the flour, 1/2 cup at a time, beating well after each addition.
• Mix with the spoon or your hands until the dough is firm enough to be gathered into a compact ball.
• Place the dough on a lightly floured surface and knead it by pushing it down with the heels of your hands, pressing it forward and folding it back on itself.
• Repeat this procedure for about 10 minutes, lightly flouring the surface from time to time to prevent the dough from sticking.
• when the dough is smooth and elastic, place it in a bowl coated with 1 teaspoon of soft butter, drape it with a towel and let it rise in a warm draft-free place for about 1 hour, or until it doubles in bulk.
• Then punch the dough down with a sharp blow of your first and knead it again for 3 or 4 minutes.
• Flour your hands lightly, pinch off pieces of the dough and shape them into 12 balls about 1 1/2 inches in diameter.
• Lay the dumplings on a floured board and allow them to rise again until doubled.
• Spread a damp kitchen towel over a rack set in a large roasting pan and on it arrange the dumplings about 2 inches apart.
• Add enough water to the pan to come to within 1 inch of the rack.
• Bring to a boil over high heat, cover tightly, and reduce the heat to moderate.
• Steam the dumplings undisturbed for 20 minutes, or until they are firm to the touch.
• Serve as hot as possible on a large, heated platter.
• Traditionally the dumplings are served with meats, or stewed fruit compote.
• The Cooking of Germany Time Life.
• An alternate way to cook the dumplings is to bring a large covered kettle of water to boil. Reduce the heat to a simmer and drop in as many dumplings as will fit without crowding.
• When they rise to float on the top, cover and simmer gently for 10 minutes. Remove with a slotted spoon to a platter and serve.
• My German family eats them by tearing them open with two forks, then pouring in melted butter and sprinkling with coarse white sugar.

Steps:

• Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
• Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
• Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
• Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
• Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
• Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide.
• Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
• Meanwhile, bring a large pot of salted water to a steady simmer.
• Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
• Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
• Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate.
• Repeat Steps 9 to 11 to cook remaining dough.