German Yeast Dumplings Hefeklosse

Recipe by Olha7397
READY IN: 40mins




  • 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.