John Myers
Ingredients for 4 servings:
- 500 g flour
- 1 cube of yeast, fresh
- 1 egg(s)
- ½ pinch(s) of sugar
- 1 pinch(s) of salt (generous pinch)
- e.g. carbonated mineral water
- 1 stale roll
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
also called Schnapper – with yeast and egg, without milk
Crumble the yeast into a very small, tightly sealed container (e.g., a Tupperware Uno), add the sugar and salt. Close the container and shake well. Wait about 5 minutes until the yeast has liquefied (you won’t be able to taste the sugar afterwards). Sift the flour into a large bowl, add the egg, yeast, and about 1/2 a glass of mineral water. Knead the dough (in my experience, yeast dough should be kneaded by hand), gradually adding more mineral water until you have a smooth dough. It shouldn’t stick to your hands (if it does, just add a little more flour). Then divide the dough and form two rolls, each about 10-15 cm long. Cover with a tea towel and let it rise in a warm kitchen until it has increased in size significantly. In the meantime, cut the stale roll into wafer-thin slices and place a wide pot with a lid (ideally a glass one) filled with salted water on top. Flatten the dough pieces into rectangles. Top with the bread slices and roll up. Flatten again and roll up crosswise for the first time. Add the dumplings to the boiling salted water, reduce the heat, and cover. They should simmer gently. Leave the lid on for about 20 minutes; the dumplings are now ready; they will have risen considerably. The dumplings are best cut with string. They go particularly well with goulash or roulades.
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