Swabian Hefeknöpfle - Steamed Yeast Dumplings

Description

Feather-light yeast dumplings, steamed rather than boiled, sliced open and served with a dark, glossy roast gravy. On the Swabian Alb they are the classic partner for game and pot roast - and in Heidenheim an der Brenz they even have their own monument.

1. 1

   Warm the milk until it is just lukewarm - no hotter than your hand. Dissolve the yeast and sugar in it and leave the mixture for ten minutes until it visibly foams.

   ⏱️ approx. 10 min
2. 2

   Put the flour and salt in a bowl, add the yeast milk, the egg and the melted, cooled butter. Knead vigorously for at least eight minutes until the dough is smooth and comes away from the side of the bowl.

   ⏱️ approx. 10 min
3. 3

   Cover the dough and let it rise in a warm place for about an hour, until it has doubled in volume.

   ⏱️ approx. 60 min
4. 4

   Briefly knead the dough on a floured surface and divide it into eight equal pieces. Shape each into a smooth ball, set them on a floured board and let them prove, covered, for another 30 minutes.

   ⏱️ approx. 30 min

   💡 Tip: Leave space between the balls: they expand considerably again in the steam.

5. 5

   Bring salted water to a simmer in a wide pot and fit a steamer insert. Place the dumplings inside, put on the lid and steam for 20 to 25 minutes. Keep the lid closed the whole time.

   ⏱️ approx. 25 min

   💡 Tip: If you lift the lid in between, the dough collapses and the dumplings turn dense and gluey.

6. 6

   Take the dumplings out of the steam at once, tear them open with two forks or cut them into slices with a thread, and serve with plenty of dark roast gravy - classically with wild boar goulash, braised beef or Sauerbraten.

   ⏱️ approx. 3 min

   💡 Tip: Do not cut them with a knife: it squashes the soft yeast dough. A taut thread gives a clean cut.