Ingredients

• 1 lb. flour
• 1-2 eggs
• 2 oz. butter
• 1 oz. yeast
• 3 T. sugar
• 1/2 t. salt
• app. 1 c. milk

Directions

1. Crumble yeast in 1/2 c. lukewarm milk and stir until dissolved.
   Put flour in a warm bowl, make a well in the middle and pour in milk/yeast liquid, stir in some of the flour and place bowl near a warm oven to make yeast rise.
2. Let rise for about 20 minutes, then add eggs, salt, melted butter and rest of lukewarm milk. Mix well and beat batter until it does not stick to bowl any longer(should begin to form bubbles).
3. Leave dough in bowl covered with cloth and let dough rise again in a warm place until doubled.
4. It is extremely important to make the Dampfnudeln in the proper pot, preferably in a Dutch oven. The bottom of the pot should be thick and the lid should fit snugly.
   Pour enough milk in the pot-at least 1 inch deep(be careful not to let milk cover the Dampfnudeln!)
5. Let them rise for about 20-30 minutes and then cook gently on low heat for about 30 minutes.
   DO NOT UNCOVER POT before the cooking is done. These dumplings caramelize on the bottom, which gives them a nice, chewy bite with soft insides.
6. Serve with warm vanilla sauce made with small package vanilla pudding stirred into 3 c. milk-simmer until thickened.