Dampfnudela Steamed German Dumplings

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My grandmother use to make these when i was a kid and we would eat them as bread right out of the frying pan. these have a crisp salty tasting bottom and soft top. so many memories this recipe brings back!!serve with canned pears.! . This is good with very crisp cooked bacon with the sauerkraut and of course sauted onions.

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Steps

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Heat milk a bit and dissolve yeast.

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Make a well in the flour and pour the yeast into the well.

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Let rest 1 / 2 hour.

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Add remaining milk salt and eggs.

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Beat vigorously til bubbles form.

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Knead well.

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Cover and put dough in a warm place let rise for 1 hour.

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Cut off 1 / 2 fist size pieces on floured surface let rise 15 more minutes.

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In a deep skillet or dutch oven melt butter and add warm salted water to a depth of 3 / 4 inch.

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Add dumplings arranged in one layer touching each other.

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Put lid on pot , seal edges where lid rests with damp cloths to insure no steam escapage.

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Cook on med low heat about 20 minutes dumplings should have a highly desirable brown crust on bottom.

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May be served with sauerkraut or canned fruit.

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Ingredients

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all-purpose flour, milk, yeast, salt, butter, eggs