Steam-dumplings
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500g flour
- 1 packet yeast (dry yeast)
- 1 roll, dried
- 400 ml water, lukewarm
- 4 tablespoon oil
- 0.5 teaspoon ½ sugar
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl and mix in the yeast, salt and sugar. Cut the dried bread into small pieces and mix in as well. Add the oil and knead into dough with the lukewarm water (preferably with your hands). If the dough is still quite wet, flour can be added. Then cover the dough in a warm place to rise for about 45-60 minutes.
- Fill a large pot 3/4 full with water and stretch a tea towel tightly over it with a rubber band. Please make sure that the cloth is no longer on the stove. I stretch it lengthways between the handles and then just fold it over the elastic at the top and bottom. Bring the water to a boil.
- Place the risen dough on the tea towel and cook for about 60 minutes with a bowl that fits over the pan. Sounds complicated, but it definitely isn`t. Cut the dumpling in half and cut into slices from the halves.
- We eat it with meat and poultry of all kinds. I still got the recipe from my grandma and we haven`t had enough of it.
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