Dumplings with dumplings
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Round dumplings made of light yeast dough.
Ingredients:
Procedure:
1. Stir the yeast with sugar, dilute with a small amount of lukewarm milk, add a small portion of sifted flour and stir everything until it forms the so-called leaven, which is left to rise in a warm place
2. To the rest of the sifted flour (leave a little to roll out the dough), add salt, eggs mixed in lukewarm milk, the risen sourdough and mix carefully and work into a smooth dough that does not stick to the sides of the container, let the dough rise
3. Roll out the dough into a thicker sheet about 10-15 mm high and use the dough forming tool to make oval shapes, let them rise again
4. Place the individual dumplings in boiling salted water and cook for 10-12 minutes, turning the dumplings during cooking so that they are cooked evenly
5. Immediately after cooking, pierce the cooked dumplings with a skewer or fork so that the steam evaporates and the dumplings do not shrink.
Recommendation:
This type of dumplings is mainly used as a side dish for cream sauces.
