Steam Noodle

Cook a yeast dough, let rise. Form a roll and cut about 12 pieces. Form them into balls and rise on a floured board for about 30-45 minutes.

Cover the bottom of a large frying pan with water (just enough!), sprinkle in 25 g of salt and pour in half of the light butter. Pour in 6 balls.

Close the lid and let it bubble, turn down the heat and steam for 20 min. Keep the lid closed all the time.

Repeat with the second half of the balls.

Serve with vanilla sauce or potato soup, depending on your taste.

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