Dampfnudle(Yeast Dumplings)

* Exported from MasterCook *

DAMPFNUDLE (YEAST DUMPLINGS)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 g Flour (4 1/2 cups less 1
-Tbsp)
1/4 l Milk (1 cup plus 1 Tbsp)
40 g [fresh] yeast (1.4 oz)
1 d Salt
150 g Butter OR, better yet,
-clarified butter (2/3 cup)
1 To 2 eggs

Heat the milk a bit and then dissolve the yeast in it.
Make a well in the flour, and pour the yeast mixture
into it. Let rest for 1/2 hour. Then, add the
remaining milk and the salt, and knead well.
Vigorously beat the dough until it forms bubbles, then
cover, and in a warm spot, let rest for 1 hour. Cut
off fist size pieces, and - on a floured pastry board
~ let these pieces rise one more time, for another 15
minutes.

In a wide pot, melt the fat, and then add warm, salted
water to a depth of about 3/4 inch. Add the
dumplings, arranged in one layer, touching each other.
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. Bake at low heat. The
dumplings should be done in about 20 minutes, and have
the highly desirable 'Schuepet' (hard, brown crust) on
the bottom.

'Dampfnudle' may be served sour, with sauerkraut, or
sweet, with stewed fruit or vanilla sauce.

Variation: DAMPFNUDLE IN DER SCHLEIFERBRUEH* (Steamed
Dumplings in Thin Gravy):

Prepare as for regular 'Dampfnudle', but prior to
arranging them in the pot, thoroughly dust the bottom
of each dumpling with flour. During the steaming
process, the flour and water will form a whitish gravy
that is called 'Schleiferbrueh'.

[*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. 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. 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'. K.B.]

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 9/92



- - - - - - - - - - - - - - - - - -