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1
To make 12 dumplings.
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2
Pour the lukewarm water into a small bowl and sprinkle it with the yeast and sugar.
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3
Let it stand for 2 or 3 minutes, then stir to dissolve the yeast and sugar completely.
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4
Set in a warm, draft free place (such as a turned-off oven with pilot light on) for about 5 minutes, or until the mixture almost doubles in volume.
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5
In a large mixing bowl, beat the egg with a large spoon until it is smooth and well mixed.
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6
Beat in the 4 tablespoons of melted butter, and the warm milk, salt, nutmeg and yeast solution.
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7
Then add the flour, 1/2 cup at a time, beating well after each addition.
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8
Mix with the spoon or your hands until the dough is firm enough to be gathered into a compact ball.
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9
Place the dough on a lightly floured surface and knead it by pushing it down with the heels of your hands, pressing it forward and folding it back on itself.
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10
Repeat this procedure for about 10 minutes, lightly flouring the surface from time to time to prevent the dough from sticking.
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11
when the dough is smooth and elastic, place it in a bowl coated with 1 teaspoon of soft butter, drape it with a towel and let it rise in a warm draft-free place for about 1 hour, or until it doubles in bulk.
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12
Then punch the dough down with a sharp blow of your first and knead it again for 3 or 4 minutes.
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13
Flour your hands lightly, pinch off pieces of the dough and shape them into 12 balls about 1 1/2 inches in diameter.
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14
Lay the dumplings on a floured board and allow them to rise again until doubled.
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15
Spread a damp kitchen towel over a rack set in a large roasting pan and on it arrange the dumplings about 2 inches apart.
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16
Add enough water to the pan to come to within 1 inch of the rack.
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17
Bring to a boil over high heat, cover tightly, and reduce the heat to moderate.
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18
Steam the dumplings undisturbed for 20 minutes, or until they are firm to the touch.
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19
Serve as hot as possible on a large, heated platter.
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20
Traditionally the dumplings are served with meats, or stewed fruit compote.
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21
The Cooking of Germany Time Life.
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22
An alternate way to cook the dumplings is to bring a large covered kettle of water to boil. Reduce the heat to a simmer and drop in as many dumplings as will fit without crowding.
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23
When they rise to float on the top, cover and simmer gently for 10 minutes. Remove with a slotted spoon to a platter and serve.
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24
My German family eats them by tearing them open with two forks, then pouring in melted butter and sprinkling with coarse white sugar.
