Steamed yeast dumplings

12 servings

Ingredients

Quantity Ingredient
1 pack Active dry yeast; or 1 cake compressed
¼ cup Water; lukewarm
¾ cup Butter or margarine
¾ cup Milk
¼ cup Sugar
¼ teaspoon Salt
2 Eggs; beaten
2½ cup All-purpose flour
(to 3 cups), sifted

Directions

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Sprinkle or crumble yeast into a large bowl. Add water. Use slightly warmer water for dry yeast. After a min. or two, stir to dissolve.

Heat ¼ cup of butter and ¼ cup milk in a saucepan. Remove from stove and leave until butter melts. Add sugar, salt and eggs; add to yeast. Mix well. Gradually stir in enough flour to make a stiff dough; beat well. Knead on a floured board until smooth and elastic.

Form into a ball and put in a greased bowl. Turn over once. Cover with a cloth and let rise in a warm place until double in bulk, about 1½ hours. Punch down and turn out on a floured board. Cut off small pieces and shape with floured hands into balls about 2 inches in diameter. Arrange on a large plate and cover. Let rise until double in bulk. Melt remaining ½ cup of butter in a large skillet or heavy casserole. Add remaining ½ cup of milk; heat. Arrange dumplings, one next to another, in the skillet. Cook over low heat, covered, until all liquid has evaporated and butter crackles, about 30 mins. The dumplings should have a crisp golden crust. Serve with stewed fruit or a sweet sauce. Makes about 12.

from my kitchen to------------------------------->yours..... Dan Klepach

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