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

This is a savory Dampfnudeln recipe that uses a baking mix such as Bisquick for ease. If you think you don't have time to raise a yeast dumpling then this works well. The texture is more tender than a bread dumpling.

Ingredients:

2/3 cup Milk
1 Egg
2 1/2 cups
2 1/2 cups Baking Mix.
4 oz. (1 stick) butter
1 package rapid rise yeast ( optional)

Directions:

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 stired the dough for several minutes to develop some stiffness and gluten. I did not want the texture of these dumplings to be breadlike.
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.