Recipe by kzbhansen
My grandmother use to make these when I was a kid and we would eat them as bread right out of the frying pan. These have a crisp salty tasting bottom and soft top. So many memories this recipe brings back!!Serve with canned pears.. This is good with very crisp cooked bacon with the sauerkraut and of course sauted onions.
Top Review by muffin.king
if there's any spices or herbs that you think would go well with whatever you're serving the dumplings with, put them into the pot with the dumplings. because of the salt water, they absorb the flavor like sponges. just throwing it out there, great dumplings!
- 4 1⁄2 cups all-purpose flour, less 1 tbsp
- 1 cup milk, plus
- 1 tablespoon milk
- 1 (1/4 ounce) package yeast
- 1⁄8 teaspoon salt
- 2⁄3 cup butter or 2⁄3 cup clarified butter
- 2 eggs
Directions See How It's Made
- Heat milk a bit and dissolve yeast.
- Make a well in the flour and pour the yeast into the well.
- Let rest 1/2 hour.
- Add remaining milk salt and eggs.
- Beat vigorously til bubbles form.
- Knead well.
- Cover and put dough in a warm place Let rise for 1 hour.
- Cut off 1/2 fist size pieces on floured surface let rise 15 more minutes.
- In a deep skillet or dutch oven melt butter and add warm salted water to a depth of 3/4 inch.
- Add dumplings arranged in one layer touching each other.
- Put lid on pot, seal edges where lid rests with damp cloths to insure no steam escapage.
- Cook on med low heat about 20 minutes Dumplings should have a highly desirable brown crust on bottom. May be served with sauerkraut or canned fruit.