German Yeast Dumplings Hefeklosse - water

Method

• 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.