Adeline Sanoy, e-mail message to Michael Miller.
My Mom made dampfnudelen, she used a yeast dough. this was usually
a treat we had on baking day. The dough was shaped into small, approximately
walnut sized balls and let rise for a little while. Meanwhile a
heavy pot/pan with a tight fitting lid was put on the stove and
some water, salt and a bit of butter/shortening added. the dumplings
were dropped in and the lid popped on. It took about 20 min or so
cooking time, until all the water was evaporated and the dumplings
cooked through. (Do not peek or they will set. At our house they
were served with cooked prunes or plums over them.
I don't make them often because the old wood stove seemed to do
the best job of cooking them.
We call the next dish Kaise Knoephla or cheese buttons. My mother
used to make them with a dry cottage cheese to which she had added
salt, pepper, onions, dill, or garlic, as desired.
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