Cookbook | Ingredients | Recipes

Grotten Hans is a recipe that has been called a big dumpling but is basically steamed sweet bread. The recipe was traditional in the German areas of Russia.^[1]

Ingredients

• ¼ c. lard or oil
• 1 tsp. salt
• 1 c. milk
• 2 tsp. baking powder
• ½ c. sugar
• 3 eggs, beaten
• 3 c. flour

Procedure

1. Cream lard, sugar and salt. Add eggs. Mix flour and baking powder.
2. Add this flour mixture to the lard mixture alternatively with the milk. Mix well.
3. Pour into a well-greased 2-pound coffee can. A piece of wax paper on the bottom of the can works well. Cover with foil, and tie this on with a string.
4. Set this tin into a large kettle of hot water several (3) inches deep. This will steam the dumpling. Cook for 2 hours. The old way was to dip a towel in hot water, then cold water, then sprinkle with flour.
5. Pour dumpling onto towel and tie up. Drop into boiling water and cook 2 hours.

Notes, tips, and variations

Raisin Sauce:

• 2 c. raisins
• 2 c. water
• 1 tsp. lemon juice
• 1 scant tsp. cinnamon
• ½ c. sugar

Mix raisins, water, lemon juice, cinnamon and sugar. Simmer for 1 hour. Thicken with cornstarch. Serve over Grotten Hans. Cherry sauce is nice also.

Serve with ham.

References

1. ↑ NDSU Recipe Index