Dampfnudeln
(steamed dumplings with a little water and butter browning the bottoms)

I opted for the yeast, and it gives it a little extra rise.
So I added the yeast to the milk, whisked in the egg, and the baking mix.

I stirred the dough for several minutes to develop some stiffness and gluten. I did not want the texture of these dumplings to be bread like.
I let this set while I cooked the Braised Chicken with Sauerkraut and Wine Sauce, so I let this raise about an hour. You can of course mix and use the dough immediately.

Grab a golf ball size amount of dough and form into a ball. The dough is sticky so have some flour on hand.

The traditional rolling the ball between your palms works well.

Here I added water about 1 inch high, or as some recipes say a thumbs width, and then add the butter and bring to a simmer on medium high heat.

Drop the dough balls in the simmering liquid and then cover and simmer for about 20 minutes. I check the pan after 15 minutes and watch the water level. I don't check it before that as I want the dumplings to set first, and avoid collapse.

When the water has totally been absorbed or evaporated I let the bottoms brown a bit. I check after about 5 minutes and they looked perfect.

I served this Chicken Braised in White Wine with Sauerkraut.


There are many other ways that you can serve these.

My friend Mary Jane from Calgary serves them with sauerkraut or canned pears.

You could serve them with Goulash or Potato Soup,