| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dutch | Bohemian, Breads, Side dish | 1 | Servings |
INGREDIENTS
| 2 | c | Sourdough batter; proofed |
| 1 | c | Milk |
| 3 | lg | Eggs |
| 6 | c | Flour, all-purpose |
| 2 | tb | Baking powder |
| 1 1/2 | ts | Salt |
| 6 | Toast slices; cut in cubes |
INSTRUCTIONS
Recipe by: Randy Pollak In a very large mixing bowl combine flour, baking powder, salt and toast cubes; mix well. In a medium bowl beat eggs slightly; add sourdough batter and milk. Stir until well combined. Pour batter mixture into flour mixture and mix dough until smooth. Divide dough into four equal pieces and shape each piece into small rectangular loaves. Set on wax paper, cover with plastic wrap and then a dish towel. Allow dough to rest for at least 1 hour. Prepare a large Dutch oven by placing a vegetable steamer inside and add water until it comes to just below the steamer. Cover and bring to boil. Reduce heat but it must be high enough to create steam. Place 1 or 2 (depending on size as loaves will better than double in size) loaves unto steamer and for about 20 minutes or until a toothpick inserted into center of loaf comes out clean. Four loaves is enough for about 12-16 servings. Note: Dumplings may also be boiled, in which case you must cut each loaf in half; however steaming produces larger and lighter dumplings. If you wish you may refrigerate dumplings until cold carefully slice and wrap in plastic wrap then foil and freeze. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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