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Steamed Dumplings

4 servings

Ingredients

• 1 kg flour
• 0.25 liter milk
• 3 pcs eggs
• 1 cup butter
• 35 g yeast
• 2 tablespoons sugar
• salt (a little)

Instructions

1. Mix half of the flour with lukewarm milk, a little salt, a little sugar, and yeast, and let it rise.
2. Then add the remaining flour, butter, and eggs and knead into a dough, which you beat vigorously and let rise again.
3. Form small balls by rolling the dough thick and cutting out dumplings with a wine glass, which you let rise a third time.
4. Place in a pot where plenty of butter has turned golden brown, pour in 1/4 liter of milk, cover tightly, and place a damp cloth on top.
5. After about 10 minutes, when the bottom is brown, turn the dumplings and let the other side brown uncovered.
6. You can also boil them in salted water for 1/2 hour.
7. Serve with brown butter and fruit.

Modernized from a treasured 19th-century German cookbook.