Alsace Palatinate Cooks - Dampfnudle - cooking (bread, French, chef)

[Giesela]

My Mother made these all the time - the Alsace or Palatinate way by cooking in a little oil, water and salt.
But while I can do the dough - I have no idea on the ratio of oil to water and salt. All I can find on the web are "salt water" How much salt? Water? Oil? I realize pans vary so general ratios work. Is there a specific order to adding things? Heat the oil, put in the dampfnudel and then add the salt water? Or heat all the liquids then add? Should the liquid come up a certain height on the dampfnudle?
I realize this is sort of a shot in the dark but can't think of anywhere else to ask...!

[seattlerain]

If you can read German here is a recipe: Pfälzer Dampfnudeln.

The last part of the instructions: Wenn dieser seine Pflicht getan hat, Teig herausnehmen und nicht allzu große Kugeln formen. Diese an einem warmen Ort noch etwa 15 Minuten gehen lassen.

Eine gusseiserne Pfanne erhitzen und soviel Wasser hineingeben, dass der Boden bedeckt ist. 1 TL Salz und 2 EL Öl dazugeben und etwas in der Pfanne verteilen. Wenn das Wasser heiß ist, die Kugeln hineinsetzen und einen Deckel drauf. Hitze zurückschalten und nach ca. 10 - 15 min nachschauen, ob sich eine schöne braune Kruste gebildet hat. Fertig

If you can't read German the directions state that after you have formed the dough into balls, to set them aside in a warm place for 15 minutes. Heat a cast iron pan (I don't see why stainless wouldn't work), and add enough water to cover the bottom of the pan.

Add 1 teaspoon of salt, and 2 teaspoons of oil. When the water is hot, add the dumplings, cover and reduce the heat. After 10-15 minutes check for a brown crust.

[Giesela]

Interesting - thank you! The oil/water/salt part is helpful to me.

I took a look at the recipe and see that it includes milk and egg. Not sure what my mother did but I think it was more a simple white bread recipe. I did see a you tube video (well a series of pictures) with a young man making this and he included egg, don't remember milk. I think the language on the slide was French which you would think would be similar to the Palatinate recipes.
The recipe in your link also says 60g of sugar, not sure how much that is, normal small couple of tsp for a bread recipe? Sweet, from what I've read, I associate with the Bavarian region.