German Yeast Dumplings – Hefeknoedel
German yeast dumplings are called Hefeknödel in Germany.
Ingredients for German Yeast Dumplings:
- 1 kg (2.2 lbs) all-purpose flour
- 1 teaspoon of sugar
- 2 pouches of dry yeast, rapid rise
- 500 ml (16.9 oz) lukewarm water
- 2 eggs
- 2 teaspoons of salt
Preparation of German Yeast Dumplings:
Mix the flour with sugar, yeast, and salt. Make a hole in the middle, place in the eggs and cover it with the flour. Add in the water and start kneading the dough with a handheld mixer using the kneading hooks. The dough is ready when it loosens from the sides of the bowl. Cover with a towel and let the dough rise for about 2 hours or until it has doubled in size.
Divide the dough in four pieces (approximately 410 g or 14.4 oz each) and roll them into loaves (about 18 cm or 7 in. long).
Bring a large pot of salted water to a boil. Place the dumplings in the boiling water and cook for about 20–25 minutes. Make sure your pot is large enough for your dumplings to rise and float to the surface. When ready, remove the dumplings and place in a colander to drain.
Use a thread to slice the dumplings. Here’s how: Place a thread around the dumpling and cross it. Pull the thread on each end until it goes completely through the dumpling. (If you’re less adventurous, you could also slice the dumplings with a knife.) DONE!
HINT: You can easily freeze the sliced German yeast dumplings. After you take them out, just place a cheese cloth over a pot of boiling water. Place the slices of dumplings on the cheese cloth and steam them. They taste like freshly done.