Dumplings, RaisedCarole Haas
Light and fluffy Czech dumplings that go great with a pork roast or sauerbraten. Leftovers freeze well.
- total time:
- 3 hr
- 1 cup lukewarm Milk
- 1 pkg Dry Yeast
- 2 Eggs, beaten
- 1 tsp Salt
- 3 - 3 1/2 cups Flour
Mix together, all at once, all ingredients. Mix with fork then with hands until dough leaves sides of bowl. Cover bowl and let dough rise in warm place until double in bulk; about 1 hour.
Punch down dough and put on a slightly floured surface. Form dough in balls, about the side of golf balls. Cover with cloth and let rise a little longer.
Bring large kettle of water to a boil. Drop dough balls, about 3 at a time, into boiling water. Dumplings will increase in size as they cook.
Cook for 10-13 minutes, turning dumplings over with slotted spoon occasionally.
Use a thread/string to cut dumplings either in half or into 3/4 inch slices.
Use bread machine to make dough. Use more flour; up to 4 cups. Start dough cycle w/ 3 - 3 1/2 cups flour. As dough is mixing, add more flour a little at a time until dough leaves sides. Restart dough cycle and let unit run its full cycle.
Source: Carole Haas