German Hefekloesse – Yeast Dumplings
The joy of comfort food!
Dumplings / Potatoes & Onions
  1. In a small bowl, pour lukewarm water; sprinkle with sugar & yeast. Place in a warm, draft-free spot & allow to stand 2-3 minutes. Stir to dissolve; leave 5 more minutes or until mixture almost doubles in size. In a large bowl, whisk together beaten egg, margarine, milk, salt & yeast mixture.
  2. Add flour, 1/2 cup at a time, beating well after each addition. Mix until well combined; turn out on a floured surface, kneading for about 10 minutes. When dough is smooth & elastic, place in a greased bowl; cover with plastic wrap & a tea towel.
  3. Allow to rise for about 1 hour or until dough doubles in size. Punch down & knead for about 3-4 minutes. Pinch off pieces of dough; shape into 24 balls about 1 1/2″ in diameter. Lay dumplings on a floured board & allow to rise again until doubled in size.
  4. In a large heavy skillet, layer potato & onion slices. Add about 2 cups of water, 1 1/2 teaspoons of salt & 1 Tbsp margarine (or bacon drippings). Bring to a boil, partially cooking vegetables. Add dumplings; cover & cook about 15 minutes or until the water is completely gone. Usually you will hear a ‘hissing’ sound at this point. Potatoes & onions should be nicely browned.
Stewed Plums
  1. Bring all ingredients to a very gentle boil. Reduce heat to a simmer for about 30 minutes. Allow to cool & serve.
Recipe Notes
  • I recall a favorite old cast iron pan being used for steaming these dumplings in. Definitely it worked much better in obtaining a brown crusty bottom on the dumplings & potatoes then I could achieve in the pan I used.