German Yeast Dumplings
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INGREDIENTS 1/4 cup lukewarm water (110 to 115 degrees)
1 package active dry yeast
1 teaspoon sugar
1 egg
4 tablespoons butter, melted and cooled, plus 1 teaspoon butter, softened
3/4 cup lukewarm milk (110 to 115 degrees)
1 teaspoon salt
1/4 teaspoon ground nutmeg
3 1/2 cups all-purpose flourPour the lukewarm water into a small bowl and sprinkle it with the yeast and sugar. Let it stand for 2 or 3 minutes, then stir to dissolve the yeast and sugar completely. Set in a warm, draft-free place (such as a turned-off oven) for about 5 minutes, or until the mixture doubles in volume.
In a large mixing bowl, beat the egg with a large spoon until it is smooth and well mixed. Beat in the 4 tablespoons of melted butter, add the warm milk, salt, nutmeg and yeast solution. Mix with the spoon or your hands until the dough is firm enough to be gathered into a compact ball.
Place the dough on a lightly floured surface and knead it by pushing it down with the heels of your hands, pressing it forward and folding it back on itself. Repeat this procedure for about 10 minutes, lightly flouring the surface from time to time to prevent the dough from sticking. When the dough is smooth and elastic, place it in a bowl coated with 1 teaspoon soft butter, drape it with a towel and let in rise in a warm, draft-free place for about 1 hour, or until it doubles in bulk. Then punch the dough down with a sharp blow of your fist and knead it again for 3 or 4 minutes. Flour your hands lightly, pinch off pieces of the dough and shape them into 12 balls about 1-1/2-inches in diameter.
Spread a damp kitchen towel over a rack set in a large roasting pan and on it arrange the dumplings about 2 inches apart. Add enough water to the pan to come within 1 inch of the rack. Bring to a boil over high heat, cover tightly, and reduce the heat to moderate. Steam the dumplings undisturbed for 20 minutes, or until they are firm to the touch. Serve as hot as possible on a large, heated platter.
Makes 12 dumplings