Post by chief_cook2 on Mar 31, 2003 19:41:38 GMT -6
Warm 1/3 cup milk to lukewarm.
In this, dissolve ½ square fresh yeast or ½ package dry yeast and a pinch of
sugar.
Let raise by setting the cup in a small pan of warm water.
In a mixing bowl, beat 2 eggs until light. Add yeast mixture.
Then add 1½ cups of sifted flour to which ½ tsp. salt has been added.
Beat till bubbly. If mixture is too thin, add more flour. Add ¾ cup dry bread
crumbs
or toasted cubes; sprinkle with 2 Tbsps. of melted butter. Mix well and knead
on floured
board until smooth. Dough should be soft. Shape into 2 long rolls. about 3"
thick and
about 6" long. Cover and let raise on board in a warm place for 45 minutes.
Have large pan of boiling water started and boil dumplings for 7 minutes on
one side,
then turn over and boil them for about 5 minutes. Be sure pan is at least 12"
across as
dumplings will more than double in size when boiling. Remove them quickly,
but carefully,
to board and cut with heavy, white thread through the center to let steam
escape.
Then proceed to make slices. An easy way to use the thread is to slip it
under
the dumpling, bringing the ends up and crossing them, thus cutting the slice.