INGREDIENTS

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