Steamed yeast dumplings
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast; or 1 cake compressed |
| ¼ | cup | Water; lukewarm |
| ¾ | cup | Butter or margarine |
| ¾ | cup | Milk |
| ¼ | cup | Sugar |
| ¼ | teaspoon | Salt |
| 2 | Eggs; beaten | |
| 2½ | cup | All-purpose flour |
| (to 3 cups), sifted | ||
Directions
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Sprinkle or crumble yeast into a large bowl. Add water. Use slightly warmer water for dry yeast. After a min. or two, stir to dissolve.
Heat ¼ cup of butter and ¼ cup milk in a saucepan. Remove from stove and leave until butter melts. Add sugar, salt and eggs; add to yeast. Mix well. Gradually stir in enough flour to make a stiff dough; beat well. Knead on a floured board until smooth and elastic.
Form into a ball and put in a greased bowl. Turn over once. Cover with a cloth and let rise in a warm place until double in bulk, about 1½ hours. Punch down and turn out on a floured board. Cut off small pieces and shape with floured hands into balls about 2 inches in diameter. Arrange on a large plate and cover. Let rise until double in bulk. Melt remaining ½ cup of butter in a large skillet or heavy casserole. Add remaining ½ cup of milk; heat. Arrange dumplings, one next to another, in the skillet. Cook over low heat, covered, until all liquid has evaporated and butter crackles, about 30 mins. The dumplings should have a crisp golden crust. Serve with stewed fruit or a sweet sauce. Makes about 12.
from my kitchen to------------------------------->yours..... Dan Klepach