"jmcquown" schrieb :
> Christopher Helms wrote:
>> On May 13, 5:11 pm, Mark Thorson > wrote:
>>> Is there such a thing as a yeast pasta,
>>> noodles, or ravioli, which undergoes a
>>> rising? I've never heard of such a thing.
>>>
>>> The closest thing I can think of is
>>> breadsticks, but I have difficulty imagining
>>> eating a bowl of boiled breadsticks in tomato
>>> sauce or pesto.
>>>
>> It would just float off and fall apart in the water. Bread isn't made
>> to be boiled.
>
> Except for dumplings. But I don't know of any dumplings made with yeast.
> Doesn't mean there aren't any...
>
Oh, Germknoedel (yeast dumplings).
Filled with a mix of Powidl (prune jam), poppy seeds, rum and powdered
sugar.
They are boiled or steamed.

Cheers,

Michael Kuettner

On May 14, 4:11*am, "Michael Kuettner" > wrote:
> "jmcquown" schrieb :
>
>
>
> > Christopher Helms wrote:
> >> On May 13, 5:11 pm, Mark Thorson > wrote:
> >>> Is there such a thing as a yeast pasta,
> >>> noodles, or ravioli, which undergoes a
> >>> rising? I've never heard of such a thing.
>
> >>> The closest thing I can think of is
> >>> breadsticks, but I have difficulty imagining
> >>> eating a bowl of boiled breadsticks in tomato
> >>> sauce or pesto.
>
> >> It would just float off and fall apart in the water. Bread isn't made
> >> to be boiled.
>
> > Except for dumplings. *But I don't know of any dumplings made with yeast.
> > Doesn't mean there aren't any...
>
> Oh, Germknoedel (yeast dumplings).
> Filled with a mix of Powidl (prune jam), poppy seeds, rum and powdered
> sugar.
> They are boiled or steamed.
>
> Cheers,
>
> Michael Kuettner- Hide quoted text -
>
> - Show quoted text -

They sound like kolaches (lots of different spellings) made the Czech
way - only without the boiling. Germknoedel must be kind of a cross
between kolaches and bagels.

N.

"Nancy2" schrieb :
> On May 14, 4:11 am, "Michael Kuettner" wrote:
>> "jmcquown" schrieb :
>
>
>
>> > Except for dumplings. But I don't know of any dumplings made with yeast.
>> > Doesn't mean there aren't any...
>
>> Oh, Germknoedel (yeast dumplings).
>> Filled with a mix of Powidl (prune jam), poppy seeds, rum and powdered
>> sugar.
>> They are boiled or steamed.
>
>They sound like kolaches (lots of different spellings) made the Czech
>way - only without the boiling. Germknoedel must be kind of a cross
>between kolaches and bagels.

(a) There's no "Czech" way. The kitchen is k.u.k. = Austrian.
We took the best, refined it, and they took it back.
The dish originated in Bohemia, btw.
(b) No, Golatschen or Kolatschen (from Czech kolac = cake)
use a completely different dough and are always baked.

I'll post the recipes, if someone is interested.

Cheers,

Michael Kuettner