Yeast Dough Dumplings
Yeast dough dumplings are more of a Czech dish than a Slovak one. So, my slovenska mamika and I just started playing with recipes this year. In a shear coincidence, she called yesterday, just as I was getting the ingredients together and told me she just so happened to be making the same thing. Talk about kitchen synchronicity.
Recipe scrawl: potato and yeast dough dumplings
She did hers with apricots and instant yeast. I'm obsessed with wild yeast, so I substituted the instant yeast for starter. I used raspberries It turned out well; try it, if you're into that kind of thing. I've converted the metric measurements into cups. But seriously. You should have a scale.
Yeast Dough Dumpling Recipe
400 grams (medium grind) flour (3 1/4 cup)
1 tablespoon granulated sugar
200 ml milk (3/4 cup milk)
1 1/2 tablespoon instant yeast (100 grams or 1/3 cup 100% hydration wild yeast
Pinch of salt
Fruit of choice: berries and stone fruit work well
Topping
200 grams sour cream (3/4 cup)
30 grams powdered sugar, sifted (1/4)
Directions: Warm the milk and dissolve your yeast of choice and sugar into it. Once it's mixed together and bubbling, put flour and mixture in a stand mixer with a bread hook. Mix until incorporated and then add the salt. Mix until the dough is smooth and forms a ball.
Cover the bowl with plastic and let the dough proof until it doubles in size.
Pull off a piece of dough, wrap the fruit of your choice in it and pinch the seams together. Place seam down on a piece of parchment paper and let the dumplings rest for about an hour. Then place them in a steamer and steam for about 15-20 minutes.
Mix sour cream and sifted sugar together, top the dumplings and serve warm.