yeast dumplings and sauerkraut
I love, love, love, dumplings in just about any form. These yeast dumplings are easy to make, and yummy. They came out just the way I remember. Moist on the outside, sort of dry and airy inside. They really are quite delicious!
My Swabian cookbook suggests serving them on a bed of sauerkraut. The original recipe calls for cooking plain store bought sauerkraut with onions, sour apples, and some spices. I decided to purchase some delicious apple kraut from my local food co-op.
Crooked Carrot is a great company that uses locally grown produce to make pickles, tomato sauce, and even salad dressing. They also have a CSA where you can buy pre-made meals. Sometimes they sell delicious vegan dishes during festivals.
- 1 cup flour
- 1 packet of yeast
- 1 tsp sugar
- 1/2 cup of almond milk at room temperature
- 1 tbsp of flax meal mixed with 1 tbsp of water
- 1/2 cup of oil
Place flour in mixing bowl, and make an indent in the center. Add yeast, sugar, and almond milk. Mix yeast with a small amount of the flour. Let rest for about 10 minutes. Mix everything with the rest of the ingredients until a soft dough forms. Cover and leave in a warm place for 30 minutes. Bring a pot of salted water to a boil. Knead the dough again until smooth. Drop dough into boiling water by the teaspoonful. Simmer for 15 minutes.