Yeast Dumplings

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
For the dough
For serving
Alternative for dough
Instructions (11)
  1. Make a light dough as for bread, with flour, water, salt and yeast.
  2. Cover the dough with a cloth and let it rest before the fire for half an hour.
  3. Have a sauce-pan of water over the fire, and when it boils, take the dough and make it into little round balls, as big as a large hen's egg.
  4. Flatten the balls with your hand and put them into the boiling water.
  5. Boil them for a few minutes.
  6. Take great care they don't fall to the bottom of the pot or sauce-pan, for then they will be heavy.
  7. Be sure to keep the water boiling all the time.
  8. When they are done (which will be in ten minutes or less), take them up and lay them in your dish.
  9. Serve with melted butter.
Alternative method
  1. Send to the baker's for half a quarter of dough (which will make a great many).
  2. You then only have the trouble of boiling it.
Original Text
To make Yeast Dumplings. First make a light dough as for bread, with flour, water, salt and yeast, cover with a cloth, and let it before the fire for half an hour; then have a sauce-pan of water over the fire, and when it boils take the dough, and make it into little round balls, as big as a large hen's egg; then flat them with your hand, and put them into the boiling water; a few minutes boil them. Take great care they don't fall to the bottom of the pot or sauce-pan, for then they will be heavy; and be sure to keep the water boiling all the time. When they are enough, take them up (which they will be in ten minutes or less) lay them in your dish, and have melted butter in a cup. As good a way as any to save trouble, is to send to the baker's for half a quarter of dough, (which will make a great many) and then you have only the trouble of boiling it.
Notes
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