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.

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