First, I needed to translate Tante's recipe from ye olde German. Fortunately, she was able to tell me everything and I wrote down steps in English. I also photographed the stages. Although the ingredients are few, it all required much patience, separate bowls, yeast rising moments, helpful hints and stressful anticipation. When we finally completed the shaped dampfnudeln, they were placed on a floured pan. Then, they were covered yet again and left to rise before putting them in a large pot with some oil, some salt and some water, covered with a lid and left to their own devices for a full 30 minutes.
Several people have told me that the most difficult part is to resist the temptation to lift the lid before the time is up. I was not tempted because by this time, Tante had moved on to demonstrating Weinschaum or as we used to call it "Woi soß ". When she insisted that she did not need my help with this sauce, I began to develop some concern about my dampfnudel making efforts. Oh well, they looked good to me thus far. What could possibly have gone wrong?