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Silesian Yeast Dumplings - Pc

dumplings, jams, polish, side dish

----LEAVEN----
1 oz yeast
1 cup milk
2 cup flour
1 tablespoon sugar
----DOUGH----
2 cup flour
3 eggs
3 tablespoon butter
1 salt
1 tablespoon butter for greasing
2 tablespoon butter for garnish

: Dilute yeast with milk, add flour and sugar. Mix with a spoon, set in warm place to rise. Let rise by 50%, then add rest of flour, add the eggs, melted butter and salt and blend thoroughly with spoon; if necessary add a few spoons of milk but dough should be rather thick. : Smooth and set in warm place to rise again. : Prepare a shallow wide saucepan for cooking the pyzy, one in which a strainer will fit with cover. : Place a piece of white thick percale, greased with butter, on the bottom of the strainer. : When dough doubles its bulk, shape with hands, smeared with melted butter, into large balls (1-1/2 inches in diameter). : Place them at intervals on the bottom of the strainer, cover and set aside to rise again. : Cook water in pot. When the pyzy double in size, place the strainer with pyzy on top of pot with boiling water and steam covered for 3/4 hour without removing cover. The water should boil not too strongly. After 3/4 hour, uncover and test with a toothpick. If the toothpick comes out dry, remove from the steam helping with a knife and arrange on platter dotted with melted butter and a sweet or sour sauce (or serve with roast loin of pork or braised roast beef). _Polish Cookbook_, Zofia Czerny, 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett. From: Jeff Pruett Date: 01 Jul 97 National Cooking Echo Ä

Yield: 5 servings

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