Dampfnudle (yeast Dumplings)

I know there are some who say, “Well, I’ve given myself to the Lord, but I don’t intend to give myself to any church.” I say, “Now why not?” And they answer, “Because I can be just as good a Christian without it.” I say, “Are you quite clear about that? You can be as good a Christian by disobedience to your Lord’s commands as by being obedient? There’s a brick. What is the brick made for? It’s made to build a house. It is of no use for the brick to tell you that it’s just as good a brick while it’s kicking about on the ground by itself, as it would be as part of a house. Actually, it’s a good-for-nothing brick. So, you rolling stone Christians, I don’t believe that you’re answering the purpose for which Christ saved you. You’re living contrary to the life which Christ would have you live and you are much to blame for the injury you do.”

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	German	German	4	Servings

INGREDIENTS

500	g	Flour, 4 1/2 cups less 1
		Tbsp
1/4		Milk, 1 cup plus 1 Tbsp
40	g	[fresh] yeast, 1.4 oz
1	ds	Salt
150	g	Butter OR, better yet
		clarified butter 2/3
		cup
1		To 2 eggs

INSTRUCTIONS

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  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 498 Calories From Fat: 43 Total Fat: 5g Cholesterol: 51.7mg Sodium: 169.6mg Potassium: 2404.3mg Carbohydrates: 52.4g Fiber: 2.7g Sugar: 3.3g Protein: 70g