Germ Dumplings, Basic Recipe

Try this delicious pasta dish:

Form flour in a kettle, stir lukewarm milk with sugar and crumbled yeast until smooth and add to flour form. Add salt, egg yolk, melted butter and prepare into a firm dough.

If it is too firm, add a little more milk.

The dough should be worked until it is smooth and comes off the wooden spoon.

Then cover it with a crockery holder and let it rise in a warm place for about 1 hour.

Now roll out the dough, divide it into 2x pieces pressed a little bit wide, fill them with powidl (spice powidl with sugar, cinnamon and rum), form them into dumplings, put them on a floured board and steep them for about 25 min in the slightly boiling water.

Test: pierce a dumpling a few times with a fork or a wooden stick: the dumpling is cooked when no more dough sticks to it when you pull it out. It is easier and better to cook the dumplings in steam, putting them on a greased sieve and not turning them.

The cooking time is only about 12 to 15 minutes in total.

Drain the dumplings well, sprinkle with grated poppy seeds mixed with powdered sugar, drizzle with melted butter.

Served like this, they are also called monastery dumplings.

Note

Put the yeast to ferment with milk and a little sugar. Rise and prepare a fairly firm dough with all the ingredients. The T

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