John Myers
Ingredients for 6 servings:
- 500 g flour
- 1 pinch of salt
- ½ cube of yeast
- some milk, lukewarm
- 3 rolls, sliced
- 3 eggs
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Place the flour in a large bowl and mix with a pinch of salt. Make a well in the middle. Crumble the yeast into the center of the well. Add a little lukewarm milk (about 2-3 tablespoons of the warm milk you have on hand) and stir with a little water to form a slurry. Place a clean tea towel over the bowl and place in a lukewarm oven. Ideally, around 30°C. Let it rise for about 20 minutes. Add the sliced rolls and the remaining lukewarm milk. Let the whole thing rise for about half an hour. Meanwhile, fill a large pot (I always use 3-4 wide pots! Because the dumplings will be quite large and one needs a medium-sized pot) with water, bring to a boil, and add a little salt. Shape the dough into about 3 large, oblong dumplings and let them rise for another 10 minutes on a board under the towel, if necessary. Then add them to boiling water and continue simmering over medium heat until they rise (approx. 20-30 minutes). Turn them occasionally to ensure they cook evenly on both sides. Place the dumplings on a cutting board and carefully cut them into 3-5 cm thick slices using a 60 cm long double-edged knife (a knife would only crush the dumplings unnecessarily). They are especially recommended as a side dish for Sauerbraten.
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