Steamed Dumpling

It is the size of a large loaf of bread. It is sliced, just like a bread would be, and maybe 4 or 5 slices will be served with your meal. 

Adepted from Slovak cooking.

Ingredients: 500g of flour (whole wheat or all-purpose), 0.25L of milk, 1 egg, packet of yeast, 1 teaspoon of sugar, few teaspoons of salt.
Prep time: 3 hours (includes about 2 hours to let the dough rise)

 

Take little bit of milk, and heat it up so it’s lukewarm. Add one teaspoon of sugar and a packet of yeast. Whisk well to aerate the concoction and let sit for about 10 minutes. The yeast will rise. 

In a bowl, combine about 500g of flour, one egg , few dashes of salt, the yeast mixture and about 0.2L of room temperature milk. You don’t want the milk to be too cold, otherwise the yeast may stop working. Stir everything together, and knead for about 10 minutes. You want the dough to be smooth, and non-sticky. You should be able to remove the wooden spoon without the dough sticking to it. Simply add more flour if you need to make it less sticky. 

Cover the bowl with some kitchen cloth and let sit for about 2 hours.

Dust a wooden board with flour and form the dough into two loafs. The dumplings will approximately double in size when you cook them. Keep this in mind, if you don’t have a very large pot. Cover by a cloth, and let sit for another 20 minutes. 

Bring salted water to boil in a large pot. Make sure you have a lid for this pot.  Anyway, once the water is boiling, carefully place the dumpling in the pot. It should float. If it doesn’t, take a ladle and scoop to the top. Cover immediately. Reduce the heat so the pot doesn’t boil over, but make sure the water stays boiling. You want the steam – the dumpling actually cooks from the hot steam. So for this reason, make sure not to open the lid until done. This is very important! Otherwise, the dumpling won’t come out puffy. Cook for 18 minutes. Use a ladle, or two coffee plates to remove the dumpling. You can do that like Ľuboš did or use:

Poke the dumpling in couple places with a fork to let the steam out. Then, take a sewing thread (or a dental floss), and use it to slice the dumpling. Supposedly there are dedicated dumpling slicers, but this is so much easier! 

Or you can try mine quick and easy to make dumplings:

Ingredients: 

6 Bread Rolls - little slightly-curved mini baguettes

hot milk
2 eggs
salt 

grits

cca 6 cups
one big pot with - Make sure you have a lid for this pot.
oil

Put Bread Rolls into hot milk. Rolls must be thoroughly soaked in milk.

Add eggs, salt and grits to form a paste.  

It does not matter that it's thin, it will have a different consistency until it will be cooked and cooled.

Cups brush with oil. 

Fill the dough into 3/4.

The water in the pot should be half a cup.

Simmer about 20 minutes. Make sure you have a lid. Cover immediately.

When the Dumpling  are done, let it sit in the cups until completely  cool.
 

Most of all I like it with Tenderloin on Cream or Segedin Goulash. But it is also served with saucy dishes – such as various Goulashes and Stews,  Stuffed Pepper, Baked Meat with Cabbage or Meat in horseradish sauce.  

Cheers,
Erika