*  Exported from  MasterCook  *
                        DAMPFNUDLE (YEAST DUMPLINGS)
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 Serving Size  : 4    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  500       g            Flour (4 1/2 cups less 1
      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
   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.
   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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