Yeast Dumplings
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
43
Spice
54
Sweetness
42
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Butter1 cup
Milk1 cup
Water3
Eggs1 cup
Sugar1 tsp
Salt4.5 cups
All-Purpose Flour910 g
Chicken Broth (carton)Directions:
1
Place milk and butter in a small saucepan, and simmer over medium heat until butter melts
2
Remove from the heat and allow to cool
3
Dissolve the yeast in the warm water placed in a small bowl
4
Set aside
5
Combine the eggs, sugar, and salt in a large mixing bowl, and mix until thoroughly blended
6
Gradually stir in the flour, alternating with milk and yeast mixtures
7
Gather the dough into a ball
8
Cover the bowl with a cloth, and let the dough rest 20 minutes
9
Pour the chicken broth into a large pot
10
Bring broth to a boil over medium-high heat
11
Meanwhile, sprinkle flour over a clean board or countertop
12
Turn the dough out onto the board and knead lightly until smooth and satiny, about 3 minutes
13
Add a little more flour if the dough is sticky
14
Roll out the dough to be about 1/2 inch thick
15
Use a butter knife to cut dough into 2 inch wide strips, and place strips into the boiling broth
16
Dumplings will initially sink, then rise to the surface when cooked, about 10 minutes
17
Remove dumplings from the broth with a slotted spoon, and drain on a plate