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                       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
 


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