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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make 12 dumplings. | 2. Pour the lukewarm water into a small bowl and sprinkle it with the yeast and sugar. | 3. Let it stand for 2 or 3 minutes, then stir to dissolve the yeast and sugar completely. | 4. 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. | 5. In a large mixing bowl, beat the egg with a large spoon until it is smooth and well mixed. | 6. Beat in the 4 tablespoons of melted butter, and the warm milk, salt, nutmeg and yeast solution. | 7. Then add the flour, 1/2 cup at a time, beating well after each addition. | 8. Mix with the spoon or your hands until the dough is firm enough to be gathered into a compact ball. | 9. 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. | 10. Repeat this procedure for about 10 minutes, lightly flouring the surface from time to time to prevent the dough from sticking. | 11. 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. | 12. Then punch the dough down with a sharp blow of your first and knead it again for 3 or 4 minutes. | 13. Flour your hands lightly, pinch off pieces of the dough and shape them into 12 balls about 1 1/2 inches in diameter. | 14. Lay the dumplings on a floured board and allow them to rise again until doubled. | 15. Spread a damp kitchen towel over a rack set in a large roasting pan and on it arrange the dumplings about 2 inches apart. | 16. Add enough water to the pan to come to within 1 inch of the rack. | 17. Bring to a boil over high heat, cover tightly, and reduce the heat to moderate. | 18. Steam the dumplings undisturbed for 20 minutes, or until they are firm to the touch. | 19. Serve as hot as possible on a large, heated platter. | 20. Traditionally the dumplings are served with meats, or stewed fruit compote. | 21. The Cooking of Germany Time Life. | 22. 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. | 23. 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. | 24. My German family eats them by tearing them open with two forks, then pouring in melted butter and sprinkling with coarse white sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1/4	cup		0.0	0.0	0.0	0.0
active yeast	1/4	ounce		6.3042	0.0	1.4025	0.0354
egg	1			71.5	0.36	6.28	4.755
butter	4	tablespoons	melted cooled	342.0	15.714	10.686	28.8
butter	1	teaspoon	softened	342.0	15.714	10.686	28.8
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
salt	1	teaspoon		-	-	-	-
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
purpose flour	3 1/2	cups		6.3042	0.0	1.4025	0.0354

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