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BAIRISCHE DAMPFNUDELN, No 2

(Mehlspeise (flour Foods)) - (The International Jewish Cook Book)







Make the dough just as you would in the above recipe, adding a
tablespoon of butter, and after they have risen steam instead of baking
them. If you have no steamer improvise one in this way: Put on a kettle
of boiling water, set a colander on top of the kettle and lay in your
dumplings, but do not crowd them; cover with a close-fitting lid and put
a weight on top of it to keep in the steam, when done they will be as
large again as when first put in. Take up one at first to try whether it
is done by tearing open with two forks. If you have more than enough for
your family, bake a pan of biscuits out of the remaining dough. Serve
dumplings hot with prune sauce.











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