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Add a photoServings: 4
Ingredients
- 500 gm Flour (4 1/2 c. less 1 Tbsp)
- 1/4 lt Lowfat milk (1 c. plus 1 Tbsp)
- 40 gm [fresh] yeast (1.4 ounce)
- 1 dsh Salt
- 150 gm Butter Or possibly, better yet, clarified butter (2/3 c.)
- 1 x To 2 Large eggs
Directions
- Heat the lowfat milk a bit and then dissolve the yeast in it. Make a well in the flour, and pour the yeast mix into it. Let rest for 1/2 hour. Then, add in the remaining lowfat milk and the salt, and knead well. Vigorously beat the dough till it forms bubbles, then cover, and in a hot spot, let rest for 1 hour. Cut off fist size pcs, and - on a floured pastry board let these pcs rise one more time, for another 15 min.
- In a wide pot, heat the fat, and then add in hot, salted water to a depth of about 3/4 inch. Add in 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 min, and have the highly desirable 'Schuepet' (hard, brown crust) on the bottom.
- 'Dampfnudle' may be served sour, with sauerkraut, or possibly sweet, with stewed fruit or possibly 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 which 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, that - 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 4 servings | |
| Calories 751 | |
| Calories from Fat 283 | 38% |
| Total Fat 32.27g | 40% |
| Saturated Fat 19.87g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 286mg | 12% |
| Potassium 239mg | 7% |
| Total Carbs 98.63g | 26% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.71g | 2% |
| Protein 15.4g | 25% |
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