Title: German Barm Dumplings, Steamed
Categories: European Bread
Yield: 1 Recipe

30	g	Yeast
1	ts	Sugar
1/4	l	Milk or less
500	g	Flour
30	g	Sugar
1		Egg or more
30	g	Butter or margarine
1	ts	Salt
3	dr	Baking oil lemon flavor or some grated lemon peel

Beat-up yeast with 1 tablespoon sugar and 5 tablespoons of the lukewarm milk.

Sieve 2/3 of the flour into a bowl. Make a well in the middle of the flour and pour the yeasty milk into it, cover thinly with flour. Wait until the flour on top of the yeasty milk gets very brittle.

Add sugar, eggs, lukewarm dissolved fat, lemon baking oil (or grated lemon peel). Beat the dough until it gives off bubbles. Then knead the dough on gradually adding the remaining 1/3 of the flour. Should the dough become sticky, add some more flour.

Let the dough rise in a warm place for about 1 hour. Knead well again and form dumplings. Let the dumplings rise for a short while.

Fill a large cooking-pot 1/2 with water and bring to a boil. Span a cloth tightly over the pot, fix it at the handles, dust the cloth with flour, put the dumplings on the floured cloth, cover with a bowl and steam the dumplings 20-30 minutes over low heat.

Serve with brown gravy and Sauerbraten or beef olives

Recommendation: Never cut dumplings with a knife. They remain fluffy if you tear them into pieces with two forks.

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