By Betty Kuss Schumacher, Valley City, North
Oh Michael, I can taste the noodles just reading
I will never be as good a cook as my mother but I
have on occasion made these. Of course mom always
made these noodles when she was baking bread, you
can't beat the original home made bread for these
Second best is using the frozen bun dough at the
grocery store. You need to set them out on a section
of your cupboard that is floured so that they can
raise. Once they have doubled in size, I use an electric
frying pan (as my mother did in her final years),
cover the bottom with about a quarter inch of water
and a half or full stick of butter. Melt the butter
and salt the water/butter. I don't remember the exact
temperature but it had to be hot enough so that the
water/butter would start to boil. Then place the raised
buns in the pan leaving a little between each for
further expansion. Cover and keep covered. I'm guessing
about 10 or more minutes but can't say for sure because
we would always know they were done by the smell.
When you can smell the crisping buns your mouth starts
About a half hour before putting the buns in the
frying pan, we actually cooked both prunes and raisins
(since some of us preferred one over the other). Both
would be put in sauce pans and covered with water
(just a little over the height of the fruit). I like
adding a light touch of salt to this but not necessary.
These are then started to boil and then the heat is
reduced until tender. The prune juice was usually
thicker which I guess was one reason I liked the raisins.
As you remember it was always important NOT to open
the dumplings until they were done frying but before
they started burning. Once the dumplings were nicely
fried they were served with the prune/raisins used
as a topping.
Gosh, now I'll have to think seriously about making
these. Hardly cook any more with the kids gone.
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