Pigeon or Apple Dumplings

Name: Pigeon or Apple Dumplings
Yield: Makes 12 dumplings to serve 6
Cuisine: Germany
Ingredients: 1 tablespoon (7 g) active dry yeast; Large pinch of ground saffron; 1 heaping tablespoon honey; 1 egg yolk; 4 cups (500 g) flour, more for kneading; 1 teaspoon salt; Pigeon Filling or Apple Filling; 1½ cups (300 ml) medium-dry white wine; Lard or vegetable oil for deep-frying and oiling the bowl; 3-inch (7.5-cm) round cookie cutter; ¼ cup (60 ml) warm water

Preparation info

Makes 12 dumplings to serve
6

Difficulty
Medium

Appears in

The Cookbook Library

By Anne Willan

Published 2012

About

Ingredients

Pigeon Filling or Apple Filling
Lard or vegetable oil for deep-frying and oiling the bowl

Europe
Germany
Nuremberg
Starter

Method

To mix the dough

In a small saucepan, heat the wine and honey until the honey melts. Set aside to cool. Sprinkle the yeast over the warm water in a cup, stir, and leave until foamy, about 5 minutes. In a small bowl, stir the saffron into the egg yolk.

Sift the flour with salt onto a work surface, and sweep a well in the center with the back of your