| Advertisements |
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, clarified butter (2/3 cup) | |
| 1 | each | egg, up to 2 eggs | |
Directions: | |||
| Heat the milk a bit and then dissolve the yeast in it. Make a well in the flour, and pour the yeast mixture into it. Let rest for 1/2 hour. Then, add the remaining milk and the salt, and knead well. Vigorously beat the dough until it forms bubbles, then cover, and in a warm spot, let rest for 1 hour. Cut off fist size pieces, and - on a floured pastry board - let these pieces rise one more time, for another 15 minutes. In a wide pot, melt the fat, and then add warm, salted water to a depth of about 3/4 inch. Add the dumplings, arranged in one layer, touching each other. Put a lid on the pot, and additionally seal the edges - where the lid rests on the pot - with damp cloths in order to keep the steam inside. Bake at low heat. The dumplings should be done in about 20 minutes, and have the highly desirable `Schuepet` (hard, brown crust) on the bottom. `Dampfnudle` may be served sour, with sauerkraut, or sweet, with stewed fruit or vanilla sauce. Variation: DAMPFNUDLE IN DER SCHLEIFERBRUEH* (Steamed Dumplings in thin gravy): Prepare as for regular `Dampfnudle`, but prior to arranging them in the pot, thoroughly dust the bottom of each dumpling with flour. During the steaming process, the flour and water will form a whitish gravy that is called `Schleiferbrueh`. [*Note: In the olden days, scissors-and-knife grinders would go from house to house, wheeling a little cart with a round, treadle-operated whetstone. The bottom of the whetstone would be in a bit of water, which - with the treadle turning the stone - would keep the grinding surface wet. As the grinder sharpened knives and scissors, a bit of the whetstone would wear off, and this somewhat cloudy water was the original application of the term `Schleiferbrueh`. K.B.] | |||
Also see ...
| Advertisements |
|
|
|
|
Permalink--> In : Recipes - Egg