Summary

Ingredients

• 500 g wheat flour
• 1 cube yeast, fresh
• 1 tablespoon sugar
• 1 teaspoon, leveled salt
• 1 tablespoon butter, melted
• 1 egg (s)
• 1 cup milk

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Instructions

1. Warm the milk on the stove or in the microwave. Not too hot (you still have to be able to put your finger into it). Crumble the yeast in a coffee or measuring cup with a fork. Spread the sugar over it and then pour milk over it so that the yeast is just covered. Put the rest of the milk aside. Warm the vessel with the yeast (preferably on a warm heater, place a tea towel under it so that it does not get too hot). Let rise until the yeast has reached the rim of the cup.
2. In the meantime, put the flour in a bowl, pour the egg, salt, and melted, slightly cooled butter over it and mix. Pour in the risen yeast and knead in (works very well with the dough hook). Add a small amount of the stored milk. So much until the dough clumps together into a lump. He mustn`t stick. If it does, add a little more flour if necessary. You have to develop the feeling for when the dough is right yourself. Cover the finished dough with a kitchen towel and let it rise in a warm place (I always prefer the warm heater). When the dough has grown significantly in volume, shape individual dumplings and let them rise again in a warm place. I always put baking paper or aluminum foil on the heater and then put the dumplings there. Be careful not to make a draft in the kitchen; Otherwise the dough will collapse.
3. When the volume of the dumplings has increased significantly again, gradually transfer them to a large saucepan with boiling salted water. Not too many at once; Dumplings rise again when cooking and take up space in the water. Cook gently at a simmer. After 10 minutes, turn the dumplings once with the help of a wooden spoon. After a further 10 minutes, remove the dumplings with a slotted spoon and cut straight through with the help of a thread. The steam must be able to escape immediately, otherwise the dumplings will fall into each other. Arrange on the plate folded apart.
4. Tip:
5. Goulash tastes best with it. The sweet version with plums and sugar and cinnamon is also possible. You can also warm up the dumplings in the microwave the next day. They then taste almost like freshly made.