Mehlpüt or Hüdel
(Steamed Yeast Dumpling)

This is an interesting, old-fashioned recipe that comes from the East Frisian islands off Germany's northwest coast. What makes this recipe different is its cooking method. Once the dough for a large dumpling has risen, it is tied to the inside of large pot's lid and steamed "upside down" over boiling water. The finished dumpling is then served with either sweet or savory toppings, according to the cook's desires or the need to round out a meal. While just about any topping you can imagine would pair well with this simple dumpling, the recipes provided feature peas, bacon or pear. Though certainly of humble origins, you are likely to find this offering at even the leading East Frisian restaurants.

Ingredients:

Dumpling

1.05 ounces yeast
1 teaspoon sugar
2-1/3 cups plus 2 tablespoons milk, lukewarm
3-1/2 cups flour
3 eggs
1 tablespoon melted butter
1 pinch salt
Optional Toppings

1/3 cup sugar peas
1-1/2 tablespoons butter, melted
1-1/2 tablespoons sugar
or

Generous 1 lb. of thick sliced bacon

or

5 small, firm cooking pears
sugar
cinnamon stick
corn starch
Directions:

Dumpling

Bring milk to a lukewarm temperature. Mix 4 tablespoons milk with sugar and yeast. Place the flour in a large mixing bowl, make a well in the center of the flour. Add the rest of the milk, eggs, melted butter and yeast mixture to the well and mix. Knead dough thoroughly. Place a well-floured dish towel in a warm, draft-free spot and place dough on the towel to rise. When dough has risen to twice its size, place the lid of a large pot on top of the dough and tie the floured cloth around the dough and lid. Bring a few inches of water to boil in the pot and place the lid tied with the dough onto the pot. Make sure that the water does not touch the cloth-wrapped dough. Steam the dough over the water for approximately 45 minutes, checking the water-level to make sure the pot does not boil dry. The dumpling is done when it springs back to the touch -- it will remain somewhat sticky. When the dumpling is finished, cut into finger-thick wedges and serve with your choice of topping.

Sugar peas
Wash the peas and quickly blanche in boiling water. Mix with clarified butter.

Bacon
Fry the bacon until done, but not crisp.

Pears
Peel the pears and poach at low heat in a pan of water to which sugar and cinnamon sticks have been added. Remove pears when soft and thicken remaining liquid to a light syrup with a small amount of cornstarch.

Guten Appetit!

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