German Yeast Dumplings Hefeklosse
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
12 dumplings
ingredients
- 1⁄4 cup lukewarm water (110 to 115 F)
- 1⁄4 ounce active dry yeast
- 1 egg
- 4 tablespoons butter, melted and cooled, plus
- 1 teaspoon butter, softened
- 3⁄4 cup lukewarm milk
- 1 teaspoon salt
- 1⁄4 teaspoon ground nutmeg (optional)
- 3 1⁄2 cups all-purpose flour
directions
- 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.
Reviews
RECIPE SUBMITTED BY
Olha7397
Canada