Poznan Yeast Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500g flour
- 2 egg (s)
- 30 g yeast
- 1 glass milk, lukewarm
- 2 tablespoon butter or margarine, melted
- 1 teaspoon, leveled sugar
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Carefully mix the yeast with the sugar, 2-3 tablespoons of flour and half a glass of lukewarm milk. Let it rise in a warm place.
- Sift the flour into a bowl and add the salt. Make a well in the middle and beat in the eggs. Add the rest of the milk and the liquid fat. Finally, add the yeast. It is best to knead the dough well by hand and then knock on it with a wooden spoon or similar so that it breathes. Cover with a clean, dry towel and let rise in a warm place for about 60 minutes.
- Now cut off pieces of the dough and shape them into balls. With this quantity, about 16 pieces should come out. Cover and let rise again for approx. 20 minutes on a surface lightly dusted with flour, for example.
- Let the dough balls cook on an inserted sieve in steam or in a steamer for about 12-15 minutes. Do not lift the lid in between as there is a risk that it will collapse! Serve hot.
- Tip: The dumplings are a wonderful accompaniment to beef goulash, beef roulades and red cabbage, hunter sauces, mushroom sauces, etc.
- A Poznan variant: Serve with a thickened, sweet sauce made from blueberries or blueberries.
- A little time consuming, but worth it!
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