1 00:00:00,020 --> 00:00:07,600 A: My favourite food, you probably know it, are H-E-F-E [yeast] dumplings. Have you ever eaten those? 2 00:00:07,600 --> 00:00:08,140 B: Hm. 3 00:00:08,140 --> 00:00:11,420 A: No? But you know potato dumplings, right? 4 00:00:08,680 --> 00:00:10,020 B: No. 5 00:00:10,720 --> 00:00:12,320 B: Yes. 6 00:00:11,420 --> 00:00:15,280 A: Right, everybody knows those, but that’s not what I mean. I’m referring to different ones. H-E-F-E [yeast] dumplings. 7 00:00:13,700 --> 00:00:18,440 B: Yes, they are typically filled with plums or vanilla sauce. 8 00:00:17,400 --> 00:00:21,860 A: Ah, yes, they can habe plums, too. 9 00:00:18,440 --> 00:00:21,360 B: No? You mean different ones? 10 00:00:21,600 --> 00:00:25,920 B: Yes, or with cherries. Or with cherries. Those can also be in there sometimes. 11 00:00:21,860 --> 00:00:24,580 A: But I don’t make them with plums. 12 00:00:24,580 --> 00:00:25,920 A: No. 13 00:00:26,620 --> 00:00:31,540 B: Yes, sometimes those are in there. They usually have those at town festivals. Dampfknödel [lit. steam dumplings]. 14 00:00:31,020 --> 00:00:35,580 A: No. Those aren’t yeast dumplings. That’s something else. 15 00:00:31,540 --> 00:00:34,600 B: Those aren’t yeast dumplings? Are they special in some way? 16 00:00:35,580 --> 00:00:38,440 A: Many don’t know yeast dumplings. 17 00:00:38,440 --> 00:00:41,740 A: They are hard to make. Sometimes it works out, sometimes it doesn’t. 18 00:00:41,740 --> 00:00:47,300 A: Ich can explain why. So, first/ 19 00:00:47,300 --> 00:00:53,860 A: No. Well, I like yeast dumplings because oftentimes you already have the ingredients at home and they are cheap. 20 00:00:53,860 --> 00:00:56,280 A: And just the dumplings by themselves are very filling. 21 00:00:56,280 --> 00:01:03,240 A: First you need a cube of yeast. 22 00:01:03,240 --> 00:01:08,040 A: I sprinkle sugar on it. 23 00:01:08,040 --> 00:01:12,160 A: Then you need hot milk. About this much, one cup. 24 00:01:12,160 --> 00:01:13,980 A: You heat it up in the microwave. 25 00:01:13,980 --> 00:01:20,300 A: Then you slowly pour the milk over the sugar, which melts, and the yeast dissolves. 26 00:01:20,300 --> 00:01:23,020 A: Then you stir the mixture well. 27 00:01:23,020 --> 00:01:27,120 A: You stir the milk and the yeast until the yeast has completely dissolved. 28 00:01:27,120 --> 00:01:30,940 A: Then you add a little salt and continue stirring. 29 00:01:30,940 --> 00:01:39,540 A: Lastly, you add the flour. Bit by bit you stir the flour in until the dough is not sticky anymore. Good. 30 00:01:39,540 --> 00:01:44,020 A: Then I cover the dough and set the bowl on the heater. 31 00:01:44,020 --> 00:01:48,840 A: When it has risen I knead it. 32 00:01:48,840 --> 00:01:52,960 A: Then I put it back on the heater to let it rise more. 33 00:01:52,960 --> 00:01:56,580 A: Then you can roll it out. 34 00:01:56,580 --> 00:02:00,480 A: Of course you have to sprinkle flour on your workspace beforehand, so that the dough doesn’t stick to it. 35 00:02:00,480 --> 00:02:04,920 A: You form a roll and slice it into portions that about fit in your cupped hand. 36 00:02:04,920 --> 00:02:08,320 A: One after another, you roll the pieces of dough into balls with your hands. 37 00:02:08,320 --> 00:02:12,020 A: You can modify the size according to your preference. 38 00:02:12,020 --> 00:02:17,520 A: At the same time, you’ve already set a big pot of water to boil. The water has to boil. 39 00:02:15,220 --> 00:02:15,280 A: WASSER5* 40 00:02:16,500 --> 00:02:16,660 A: WASSER5* 41 00:02:17,520 --> 00:02:19,220 A: When the water is boiling, you can get started. 42 00:02:19,220 --> 00:02:24,820 A: You put the yeast dumplings in the water. Make sure they’re spaced evenly and they fit well into the pot. 43 00:02:24,820 --> 00:02:26,740 A: They float on top of the boiling water. 44 00:02:25,800 --> 00:02:26,880 B: You just put them in the water? 45 00:02:26,740 --> 00:02:28,700 A: Yes, just put them in. Done. 46 00:02:27,500 --> 00:02:30,200 B: You don’t need a sieve in the pot? 47 00:02:28,700 --> 00:02:34,960 A: No, you don’t need a sieve. You just put them directly into the hot water. They will float on top. 48 00:02:34,960 --> 00:02:39,880 A: After a certain amount of time you flip them over. 49 00:02:39,880 --> 00:02:43,340 A: They can’t stay in the water for too short or too long. 50 00:02:43,340 --> 00:02:46,740 A: In either case, they could collapse in on themselves. 51 00:02:46,740 --> 00:02:51,940 A: That’s why making these dumplings is a bit complicated. Oftentimes it works. For me it’s always exactly 50:50. 52 00:02:51,940 --> 00:02:55,140 A: Sometimes they collapse and become way too hard. 53 00:02:55,140 --> 00:03:01,600 A: And sometimes they turn out right, fluffy like a cake bottom. That’s how they’re supposed to be. 54 00:02:58,500 --> 00:02:59,500 A: kuchenboden 55 00:02:58,500 --> 00:02:58,900 A: KUCHEN9 56 00:02:59,140 --> 00:02:59,500 A: RUND7^* 57 00:03:01,600 --> 00:03:04,920 A: So you flip them over now and then. 58 00:03:04,920 --> 00:03:12,820 A: When it’s time, when you’ve flipped them and they’re ready, you take them out and put them in a sieve to let them cool off. 59 00:03:12,820 --> 00:03:15,280 A: That is the crucial moment. Here I can see whether they collapse or not. 60 00:03:15,280 --> 00:03:19,760 A: In that case, I did something wrong. But if they turn out fluffy and stay that way, everything is well. 61 00:03:19,120 --> 00:03:22,560 B: Phew. That is too complicated for me. 62 00:03:22,180 --> 00:03:29,000 A: Well. I usually serve roulades and vegetables with the yeast dumplings. 63 00:03:27,520 --> 00:03:33,460 B: Like bread dumplings? So it’s like using bread dumplings, but differently, using yeast dumplings? I don’t know that combination. 64 00:03:32,140 --> 00:03:37,440 A: Yes. You can also buy ready-to-use mixtures in little sachets, but I don’t do that. I make them myself. 65 00:03:37,960 --> 00:03:41,180 A: I serve roulades with gravy with the dumplings. 66 00:03:41,180 --> 00:03:48,200 A: The gravy needs just the right, medium consistency, not too thick, not too thin, but somewhere in between. And when the/ 67 00:03:44,360 --> 00:03:44,540 A: DÜNN1 68 00:03:48,200 --> 00:03:52,440 A: So, when the yeast dumplings are ready, you have to tear them open with a fork. 69 00:03:52,440 --> 00:03:56,320 A: Don’t cut them with a knife. If you cut them open, they will not soak in the gravy. 70 00:03:56,320 --> 00:04:00,960 A: You have to tear them open with a fork on each side. Then they will soak up the gravy well. 71 00:04:00,960 --> 00:04:06,640 A: So you eat them with meat and vegetables. Red cabbage pairs well with them, or carrots and peas, whatever you like. 72 00:04:05,120 --> 00:04:05,260 A: MÖHRE3A* 73 00:04:05,120 --> 00:04:05,260 A: möhre 74 00:04:06,640 --> 00:04:08,660 A: It depends on the season as well. 75 00:04:08,660 --> 00:04:14,520 A: I usually eat them with red cabbage or carrots and peas. I don’t like red cabbage that much, I make it for the kids. For myself, I prepare some other vegetables. 76 00:04:14,520 --> 00:04:20,320 A: What I love about eating this dish is when the dumplings are soaked with gravy. That is so yummy. 77 00:04:20,320 --> 00:04:24,860 A: But my grandma is better than me at making yeast dumplings. So far, I haven’t managed to make dumplings as great as hers. Darn! 78 00:04:24,860 --> 00:04:32,340 A: I’m still experimenting with how to get them just right, cooking the dumplings just on point, so that they don’t collapse and stay fluffy. 79 00:04:32,340 --> 00:04:36,560 A: When they collapse I still eat them. But they become hard and are difficult to chew. 80 00:04:36,560 --> 00:04:40,920 A: They don’t soak in the gravy and they taste a bit different. 81 00:04:40,420 --> 00:04:47,960 B: Interesting. I think of dumplings being more like bread rolls or cake-like. 82 00:04:41,400 --> 00:04:43,500 A: Cutting them/ 83 00:04:47,960 --> 00:04:51,900 B: But yours are kind of savoury. That confuses me. 84 00:04:50,600 --> 00:04:53,060 A: Yes, that’s right. They are. 85 00:04:53,060 --> 00:04:56,420 A: If you have any leftover, no problem, you can put them in the freezer. 86 00:04:56,420 --> 00:04:59,500 A: When you take them out of the freezer you let them thaw. 87 00:04:59,500 --> 00:05:03,460 A: You can hang a sieve over boiling water and let them thaw in there. 88 00:05:03,460 --> 00:05:08,500 A: And then I take a pan and add a thick slice of butter, lard and a bit of salt to it. 89 00:05:08,500 --> 00:05:13,360 A: Then I tear the dumplings open and add them to the pan. They soak up the butter. It tastes fantastic but you’ll feel so full. 90 00:05:13,360 --> 00:05:15,780 A: And it’s cheap. It doesn’t cost much. 91 00:05:15,780 --> 00:05:19,020 A: That’s a typical war-time dish my grandma and grandpa would have cooked back then. 92 00:05:17,040 --> 00:05:17,100 A: OMA3* 93 00:05:17,040 --> 00:05:17,100 A: oma 94 00:05:17,200 --> 00:05:17,320 A: OPA5* 95 00:05:17,200 --> 00:05:17,320 A: opa 96 00:05:19,020 --> 00:05:21,400 A: It was a way to feed everyone. 97 00:05:21,580 --> 00:05:24,120 A: I love these yeast dumplings. 98 00:05:21,580 --> 00:05:23,180 B: Interesting. 99 00:05:24,120 --> 00:05:28,040 A: There’s also those filled with plums, you’re right. But I don’t make them that way. 100 00:05:26,360 --> 00:05:31,940 B: I was wrong about that. I meant Dampfknödel [lit. steam dumplings]. These thick, filled ones. But those are different than the yeast dumplings. 101 00:05:31,940 --> 00:05:36,480 B: You can’t serve the plum-filled ones with roulades and gravy, the way you make them. No way. Those are unrelated. 102 00:05:36,480 --> 00:05:42,700 B: I prefer them sweet, with vanilla sauce or filled with plums or cherries. 103 00:05:41,480 --> 00:05:44,060 A: No, no/ 104 00:05:42,700 --> 00:05:48,020 B: When you cut those open, the fruit juice flows out. But yours are completely different. 105 00:05:46,240 --> 00:05:48,020 A: No, those are different. 106 00:05:48,920 --> 00:05:51,180 A: So that is my favourite food. 107 00:05:51,180 --> 00:05:58,320 A: But you need time to make it and you have to stay close while the dumplings boil. You can’t just walk away and leave the pot alone. 108 00:05:58,320 --> 00:06:00,400 A: You have to stay there and watch them boil. 109 00:06:00,400 --> 00:06:05,300 A: The water can’t be too hot, but it also shouldn’t cool down too much immediately after boiling. 110 00:06:05,300 --> 00:06:07,580 A: You have to find exactly the right balance. 111 00:06:07,260 --> 00:06:12,820 B: Oh no, that’s too complicated for me. I don’t even want to have the recipe. 112 00:06:12,220 --> 00:06:16,020 C: Says, B could eat it at A’s when she visits A. 113 00:06:13,920 --> 00:06:16,840 B: [Towards M] Yes, she’s welcome to make it for me. 114 00:06:16,360 --> 00:06:18,560 A: Yes, I can do that. 115 00:06:17,440 --> 00:06:22,520 C: Asks A about the preparation time. 116 00:06:21,180 --> 00:06:25,460 A: Well, stirring and mixing the ingredients takes about ten minutes. 117 00:06:25,460 --> 00:06:29,260 A: The dough needs to sit on the heater for about one hour. 118 00:06:29,260 --> 00:06:31,820 A: Kneading it and letting it rise again takes another 15 minutes. 119 00:06:31,820 --> 00:06:36,360 A: Then you have to portion and form the dough. So, I think in total it can take up to three hours. 120 00:06:37,460 --> 00:06:42,800 C: Says, that if you made it for lunch you’d be busy from about 10 am on. 121 00:06:41,520 --> 00:06:47,500 A: No, for example I might prepare them today, put them in the fridge and eat them tomorrow. 122 00:06:47,500 --> 00:06:50,320 A: I wouldn’t have the time to eat them on the same day. I wouldn’t manage that 123 00:06:50,320 --> 00:06:54,560 A: Sometimes I prepare them for the next day, sometimes for the day after. They’ll keep. 124 00:06:54,560 --> 00:06:59,840 A: For example, if I know I won’t be able to eat them on the next day, I can already look forward to eating yeast dumplings the day after that. 125 00:06:59,840 --> 00:07:03,060 A: I make them when #Name1 is at work. 126 00:07:03,060 --> 00:07:05,480 A: When he is at home and on vacation, I don’t make them. 127 00:07:05,480 --> 00:07:06,700 A: He’s not a big fan of them. 128 00:07:05,820 --> 00:07:06,040 A: VERRÜCKT-SEIN-NACH1B^ 129 00:07:05,820 --> 00:07:06,040 A: [MG] 130 00:07:06,700 --> 00:07:10,800 A: I cook that dish when he’s at work. Then the three of us can eat it. 131 00:07:11,020 --> 00:07:13,980 C: Asks A, how often she makes them in one year. 132 00:07:13,300 --> 00:07:22,300 A: Well, I’d say I eat them about four times a year. It depends on how often I crave them and on my time. I probably make that dish about three or four times per year. 133 00:07:22,300 --> 00:07:27,380 A: When I don’t have time, I tell my mom to make them for me. So, well, it depends. 134 00:07:26,480 --> 00:07:33,760 C: Says, that he now has a new recipe to write in his book and asks A to write it down for him. 135 00:07:34,080 --> 00:07:36,340 B: I don’t want or need it. It’s too complicated for me. 136 00:07:36,340 --> 00:07:43,020 B: If the success of preparing it depends on one minute or even half a minute of boiling it, I’m out. No, thanks. 137 00:07:42,840 --> 00:07:44,320 A: Yes, it can depend on that. 138 00:07:44,320 --> 00:07:48,380 A: It is demanding. It can depend on half a minute. If you make a mistake, it’s ruined. That’s right.