YEAST DUMPLINGS
For everyone who likes a thick, heavier dumpling, not the fluffy, melt-in-your-mouth kind from a can, this recipe is for YOU!! These are very easy to make, and taste the way you remember your Grandma's dumplings! They're also great in a chicken and dumplings recipe.
Provided by RHONDA35
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place milk and butter in a small saucepan, and simmer over medium heat until butter melts. Remove from the heat and allow to cool.
- Dissolve the yeast in the warm water placed in a small bowl. Set aside.
- Combine the eggs, sugar, and salt in a large mixing bowl, and mix until thoroughly blended. Gradually stir in the flour, alternating with milk and yeast mixtures. Gather the dough into a ball. Cover the bowl with a cloth, and let the dough rest 20 minutes.
- Pour the chicken broth into a large pot. Bring broth to a boil over medium-high heat.
- Meanwhile, sprinkle flour over a clean board or countertop. Turn the dough out onto the board and knead lightly until smooth and satiny, about 3 minutes. Add a little more flour if the dough is sticky. Roll out the dough to be about 1/2 inch thick. Use a butter knife to cut dough into 2 inch wide strips, and place strips into the boiling broth. Dumplings will initially sink, then rise to the surface when cooked, about 10 minutes. Remove dumplings from the broth with a slotted spoon, and drain on a plate.
Nutrition Facts : Calories 597.6 calories, Carbohydrate 90.5 g, Cholesterol 127.9 mg, Fat 19.3 g, Fiber 2.8 g, Protein 14.5 g, SaturatedFat 10.8 g, Sodium 1253 mg, Sugar 18.8 g
GERMAN YEAST DUMPLINGS HEFEKLOSSE
Make and share this German Yeast Dumplings Hefeklosse recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 40m
Yield 12 dumplings
Number Of Ingredients 9
Steps:
- 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.
DUMPLINGS
Make and share this Dumplings recipe from Food.com.
Provided by Christine Bettiga
Categories Healthy
Time 25m
Yield 16 Dumplings
Number Of Ingredients 5
Steps:
- Mix together in a bowl the flour, salt and baking powder.
- Bring to just a simmer in a small saucepan the butter and milk.
- Add the milk mixture to the dry ingredients.
- Stir with a fork or kneed by hand 2 to 3 times until the mixture just comes together.
- Divide the dough into about 16 small puffy dumplings.
- Roll each piece of dough into a small rough ball.
- Gently lay the formed dumplings on the surface of your stew or soup.
- Cover and simmer for 10 minutes.
- Serve immediately.
Nutrition Facts : Calories 86.2, Fat 2.9, SaturatedFat 1.7, Cholesterol 7.9, Sodium 167.5, Carbohydrate 12.8, Fiber 0.4, Protein 2.1
YEAST DUMPLINGS
For everyone who likes a thick, heavier dumpling, not the fluffy, melt-in-your-mouth kind from a can, this recipe is for YOU!! These are very easy to make, and taste the way you remember your Grandma's dumplings! They're also great in a chicken and dumplings recipe.
Provided by RHONDA35
Categories Dumplings
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place milk and butter in a small saucepan, and simmer over medium heat until butter melts. Remove from the heat and allow to cool.
- Dissolve the yeast in the warm water placed in a small bowl. Set aside.
- Combine the eggs, sugar, and salt in a large mixing bowl, and mix until thoroughly blended. Gradually stir in the flour, alternating with milk and yeast mixtures. Gather the dough into a ball. Cover the bowl with a cloth, and let the dough rest 20 minutes.
- Pour the chicken broth into a large pot. Bring broth to a boil over medium-high heat.
- Meanwhile, sprinkle flour over a clean board or countertop. Turn the dough out onto the board and knead lightly until smooth and satiny, about 3 minutes. Add a little more flour if the dough is sticky. Roll out the dough to be about 1/2 inch thick. Use a butter knife to cut dough into 2 inch wide strips, and place strips into the boiling broth. Dumplings will initially sink, then rise to the surface when cooked, about 10 minutes. Remove dumplings from the broth with a slotted spoon, and drain on a plate.
Nutrition Facts : Calories 597.6 calories, Carbohydrate 90.5 g, Cholesterol 127.9 mg, Fat 19.3 g, Fiber 2.8 g, Protein 14.5 g, SaturatedFat 10.8 g, Sodium 1253 mg, Sugar 18.8 g
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