ID:772
Recipe Name:Dampfnudle (Yeast Dumplings)
Name:
Email:
Date: December 1,2009
Category: Appetizers
Category: Pasta
Nationality: German
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Number of servings: 1
Calories Per Serving: None
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
500 g flour (4 1/2 cups less 1
1 tbsp)
1/4 l milk (1 cup plus 1 tbsp)
40 g [fresh] yeast (1.4 oz)
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Right Ingredients:
1 ds salt
150 g butter or,better yet,
1 clarified butter (2/3 cup)
1 2 eggs
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| Cooking
Instructions: |
Instructions: 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.
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| Serving Suggestion: |
None
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| Additional Comments: |
None
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| Preparation Time: |
None
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| Number of servings: |
1
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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