September 26, 2003, Newsletter Issue #159: Dampfnudeln
Tip of the Week
Ingredients:
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
Method:
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. `Dampfnudeln` may be served sour, with sauerkraut, or sweet, with stewed fruit or vanilla sauce.
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