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Updated: June 28, 2025
When brown, spread over the dough and roll just as you would a jelly-roll. Pour some hot goose grease over the dumplings. BAIRISCHE DAMPFNUDELN, No. 1 Soak one cake of compressed yeast in a cup of lukewarm milk with a teaspoon of sugar, a teaspoon of salt, and sift a pint of flour in a bowl, in which you may also stir a small cup of milk and one egg.
Then butter a large, round, deep pan and set in your dumplings, brushing each with melted butter as you do so. When all are in, pour in enough milk to reach just half way up to the dumplings. Bake until a light brown. Eat hot, with vanilla sauce. BAIRISCHE DAMPFNUDELN, No. 2
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