Yeast Dumplings

Haefen Kloese

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 pt. flour
  • ½ oz. compressed yeast
  • 1 cup lukewarm water
  • 1 teaspoon sugar
  • 2 eggs, beaten
  • 1 teaspoon salt


Crumble the yeast in a cup with a little of the warm water, place in a mixing bowl with the rest of the ingredients, knead well to a smooth dough and set aside in a warm place to rise. When light, turn out on floured board and mould into large, round biscuits. Cover with a cloth and let rise in a warm place again. Then drop each biscuit or Kloese carefully into salted, boiling water (1 teaspoon salt to 1 quart water), and let boil 10 to 20 minutes, in a closely covered kettle. To test if done lift the cover just long enough to draw out one Kloese; then with two forks pull it apart and if doughy inside return to kettle, but if dry and spongy, serve at once. Removing each Kloese separately with a perforated skimmer; place on large, warm platter, cover with browned butter and sugar or any stewed fruit or sweet sauce.