Oma's Strudla {German Steamed Dumplings or "Biscuits"}
Enjoy German Strudla with your soup or sauerkraut, with this German steamed dumplings or "biscuits" recipe straight from the recipe box of my husband's Oma.
Prep time: 2 H & 30 MCook time: 20 MTotal time: 2 H & 50 M
Ingredients:
1 tsp. active dry yeast {half of a 1/4 oz. package}
1/2 tsp. granulated sugar
1/8 c. warm water
2 1/2 c. all-purpose flour
1/2 tsp. salt
3/4 c. warm water
Instructions:
In a small bowl, mix yeast, sugar, and 1/8 cup warm water to dissolve the yeast. {Water should feel just barely warm to the touch to properly activate the yeast. Water much hotter than that will kill the yeast and the dough won't rise.}
In a large mixing bowl, combine the flour, salt, yeast mixture, and remaining 3/4 cup warm water. Stir until well combined and mixture comes together to form a dough. Cover and set aside to rise for about 2 hours.
Take a handful of dough; roll it into a long rope with the palms of your hands {the rope should be approximately 1-inch thick}. Cut the dough rope into pieces about 1 1/2-inches long. Repeat with remaining dough.
Drizzle a small amount of canola or olive oil in the bottom of a medium-sized skillet or saute pan. Place about 1/3 cup water in the pan. Bring to a boil over medium-high heat.
Place dough pieces very close together, in a single layer, in the boiling water. Cover tightly, reduce heat to medium, and simmer until all the water is gone and you hear a slight sizzle in the pan, about 15 minutes. DO NOT UNCOVER THE PAN WHILE COOKING.
Remove from pan and serve warm with soup or sauerkraut.
