From Jolenta Fischer Masterson, Sequim, Washington, native of Strasburg, North Dakota
In our house, this thing was often made on the same
day as the bread was being made. Little golf ball
sized hunks were taken off the bread dough and put
in the heavy pan with a little bit of water and then
closed to steam bake. The bottoms fried crispy by
the time the Dampfnuel cooked, baked steamed or whatever.
Later in life I discovered that a similar item, was
prepared in authentic Chinese restaurants in Seattle's
Chinatown. They called in "dim sum". They
had bits of pork inside. It is interesting to note
that different cultures had similar foods and ways
of cooking them.