Caterpillar dumplings with yeast
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Sourdough dumplings cooked in water and leavened with yeast.
Ingredients:
Procedure:
1. Sift the flour and salt into a bowl, add the crumbled yeast
2. Whisk the egg in the milk, or just the egg yolk and knead a medium thick dough (a well worked dough should not stick to the cooker), then add the diced rolls
3. Leave the dough to rise for at least 30 minutes
4. Sprinkle a rolling pin or larger board with flour, divide the dough into two or three parts, shape into rolls
5. Place the prepared dumplings in a pot of boiling salted water, once the water starts to boil again, loosen the dumplings from the bottom to prevent them from sticking
6. After 25 minutes, carefully remove the first dumpling, prick it, or cut it in half to see if it is well cooked, remove the other dumplings and immediately pierce them in several places with a knife or metal fork.
Recommendation:
If you want the dumplings to rise quickly, do not use flour or milk that is too cold.
Note:
If the dumplings shrunk, we cooked them too long or forgot to pierce them with a fork just after removing them from the water!
