-
1
Heat the milk a bit and then dissolve the yeast in it.
-
2
Make a well in the flour, and pour the yeast mixture into it.
-
3
Let rest for 1/2 hour.
-
4
Then, add the remaining milk and the salt, and knead well.
-
5
Vigorously beat the dough until it forms bubbles, then cover, and in a warm spot, let rest for 1 hour.
-
6
Cut off fist size pieces, and - on a floured pastry board - let these pieces rise one more time, for another 15 minutes.
-
7
In a wide pot, melt the fat, and then add warm, salted water to a depth of about 3/4 inch.
-
8
Add the dumplings, arranged in one layer, touching each other.
-
9
Put a lid on the pot, and additionally seal the edges - where the lid rests on the pot - with damp cloths in order to keep the steam inside.
-
10
Bake at low heat.
-
11
The dumplings should be done in about 20 minutes, and have the highly desirable 'Schuepet' (hard, brown crust) on the bottom.
-
12
'Dampfnudle' may be served sour, with sauerkraut, or sweet, with stewed fruit or vanilla sauce.
-
13
Variation: DAMPFNUDLE IN DER SCHLEIFERBRUEH* (Steamed Dumplings in thin gravy):
-
14
Prepare as for regular 'Dampfnudle', but prior to arranging them in the pot, thoroughly dust the bottom of each dumpling with flour.
-
15
During the steaming process, the flour and water will form a whitish gravy that is called 'Schleiferbrueh'.
-
16
[*Note: In the olden days, scissors-and-knife grinders would go from house to house, wheeling a little cart with a round, treadle-operated whetstone.
-
17
The bottom of the whetstone would be in a bit of water, which - with the treadle turning the stone - would keep the grinding surface wet.
-
18
As the grinder sharpened knives and scissors, a bit of the whetstone would wear off, and this somewhat cloudy water was the original application of the term 'Schleiferbrueh'.
-
19
K.
-
20
B.]
