Dumpf Knoedel (steam dumplings)

I inherited this recipe from my Mother-in-law, and since it is one of my Husband's favorite meals I make them often. It is meant to be enjoyed with a steaming bowl of soup...which in their family was always a creamy potato and carrot soup. 

Dough: 1 lb of flour 

1 tsp sea salt 

3/4 tbsp of yeast 

1 tsp of sugar 

1-1½ cups of warm milk 

¼ cup of butter melted

Filling: 1 lb of lean ground beef 

1 medium onion finely chopped 

Salt and Pepper to taste 

Instructions: Warm milk in the microwave or on the stove top: whichever is easiest for you. Add sugar and yeast and let proof for 10 minutes. 

Measure the flour and salt into a large bowl and make a well in the centre. Melt the butter and add to the flour, when the yeast mixture has proofed add it as well to the flour and stir mixture until just combined. The dough that is formed should be slightly sticky to touch. 

Cover the dough with saran wrap or a tea towel and allow to rise for 1½ to 2 hours in a warm and draft free area. 

To make the filling heat a large skillet, and sauté the onions until translucent. Add the beef and brown the meat, season to taste and allow to cool before filling the dumplings. Before making dumplings get ready by flouring a clean tea towel – you will need quite a bit of flour if you don’t want them to stick. When the dough is ready punch it down and begin making dumpling by taking a small amount of dough in your hand. Approximately ½ cup of dough will make a nice size dumpling. Quickly shape the dough into a rough circle and add 2-3 tablespoons of filling. Close the dumpling in your hands by folding the edges together and pinching to ensure there are no holes. Place the finished dumpling on the tea towel and continue with the rest of the dough. When complete you should have approximately 12 – 14 dumplings if yours turn out smaller and you end up with more or bigger and you have less do not worry, they will still taste just as good! Allow the dumplings to rest on the tea towel