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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat milk a bit and dissolve yeast. | 2. Make a well in the flour and pour the yeast into the well. | 3. Let rest 1/2 hour. | 4. Add remaining milk salt and eggs. | 5. Beat vigorously til bubbles form. | 6. Knead well. | 7. Cover and put dough in a warm place Let rise for 1 hour. | 8. Cut off 1/2 fist size pieces on floured surface let rise 15 more minutes. | 9. In a deep skillet or dutch oven melt butter and add warm salted water to a depth of 3/4 inch. | 10. Add dumplings arranged in one layer touching each other. | 11. Put lid on pot, seal edges where lid rests with damp cloths to insure no steam escapage. | 12. Cook on med low heat about 20 minutes Dumplings should have a highly desirable brown crust on bottom. May be served with sauerkraut or canned fruit. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	4 1/2	cups		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
milk	1	tablespoon		148.84	11.6632	7.686	7.9788
yeast	1	package		-	-	-	-
salt	1/8	teaspoon		-	-	-	-
butter	2/3	cup	clarified	912.0	41.903999999999996	28.496	76.8
egg	2			143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.