John Myers
Ingredients for 6 servings:
- 300 g wheat flour
- 100 g durum wheat semolina
- 1 m.-sized egg(s)
- 10 g salt
- 100 ml water, lukewarm
- 100 ml whole milk, lukewarm
- 1 pinch of nutmeg
- 1 sachet of dry yeast (7 g) or 20 g fresh yeast
- 5 g sugar
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 25 minutes
as my grandmother learned in the 1920s in household school
Make a pre-dough from 50g of flour, the yeast, the sugar, and the lukewarm water and let it rise for 15-20 minutes. Then, using the remaining ingredients, make a slightly sticky yeast dough and let it rise, covered, for 45-60 minutes in a warm, draft-free place. Form the dough into two or three long logs (adding a little more flour if necessary) and let them rise for another 15 minutes. In the meantime, fill a large (!) pot (or two pots) with water, add 2 teaspoons of salt, and bring to a boil. Place the yeast dumplings in the boiling water, cover, and immediately reduce the heat (on an electric stove, level 1 is sufficient). Let it rise for 15 minutes, remove the lid briefly, quickly turn the dumplings over, and then let it rise for another 15 minutes. After 30 minutes, remove the dumplings from the water and immediately pierce both sides 3-4 times with a very sharp fork (this helps keep them fluffy), then slice them (twine is the original, but a sharp knife will do, too). I like to serve these dumplings with goulash with lots of sauce. Leftovers are often fried with onions, a fried egg, and salad, or as a “grandchild version” with sugar and cinnamon, apple compote, and vanilla sauce (we kids used to have that a lot). These dumplings are also perfect for (sweet) casseroles, replacing the toasted bread that’s usually used in them. I’ve tried a few recipes, as this one is a bit more time-consuming, but it’s worth the effort, and I always come back to this version because they are truly the very best dumplings I know.
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