Yeast Dumplings Recipe

Ingredients, two pounds of flour, a halfpenny worth of yeast, a pinch of

salt, one pint of milk or water. Put the flour into a pan, with your

fist hollow out a hole in the centre of the flour, place the yeast and

salt at the bottom, then add the milk (which should be lukewarm), and

with your clean hand gradually mix the whole well together, and work the

dough perfectly smooth and elastic. The pan containing the dough must

then be covered over with a cloth, and in the winter must be placed on a

stool in a corner near the fire, that it may rise, or increase in size

to nearly double its original quantity. When the dough has risen in a

satisfactory manner, which will take about an hour, dip your hand in

some flour and work it, or rather knead it together, without allowing it

to stick to your hands; divide it into about twelve equal parts; roll

these with flour into balls, and as you turn them out of hand, drop them

gently into a pot on the fire, half full of boiling water; allow the

water to boil up once as you drop each dumpling in separately, before

you attempt to put in another, in order to prevent the dumplings from

sticking together, as this accident would produce a very unsatisfactory

result, and spoil your dinner. Yeast dumplings must not boil too fast,

as then they might boil out of the pot. They will require about

half-an-hour's boiling to cook them; they must be eaten immediately,

with a little butter or dripping, and salt or sugar.

Vote