Recipe for Steamed Yeast Dumplings


1 pkg active dry yeast; or 1 cake compressed
1/4 cup water; lukewarm
3/4 cup butter or margarine
3/4 cup milk
1/4 cup sugar
1/4 teaspoon salt
2 eggs; beaten
2 1/2 cup all-purpose flour
1 (to 3 cups), sifted


Sprinkle or crumble yeast into a large bowl. Add water. Use slightly warmer water for dry yeast. After a min. or two, stir to dissolve. Heat 1/4 cup of butter and 1/4 cup milk in a saucepan. Remove from stove and leave until butter melts. Add sugar, salt and eggs; add to yeast. Mix well. Gradually stir in enough flour to make a stiff dough; beat well. Knead on a floured board until smooth and elastic. Form into a ball and put in a greased bowl. Turn over once. Cover with a cloth and let rise in a warm place until double in bulk, about 1 1/2 hours. Punch down and turn out on a floured board. Cut off small pieces and shape with floured hands into balls about 2 inches in diameter. Arrange on a large plate and cover. Let rise until double in bulk. Melt remaining 1/2 cup of butter in a large skillet or heavy casserole. Add remaining 1/2 cup of milk; heat. Arrange dumplings, one next to another, in the skillet. Cook over low heat, covered, until all liquid has evaporated and butter crackles, about 30 mins. The dumplings should have a crisp golden crust. Serve with stewed fruit or a sweet sauce. Makes about 12.

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