1 : c Boiling water
1 : 6 oz can vegit baked beans
1 : c Raisins
3 : c Unbleached flour
1 : Egg
1 : ts Baking soda
3 : Egg whites
1/2 : ts Baking powder
1/2 : c Canola oil
1 : ts Cinnamon
1/2 : c Buttermilk
1/4 : ts Salt
1 : ts Vanilla
1/2 : c Chopped toasted walnuts
1 : /2 c Sugar
Lamb : Lamb
Eggs : Eggs (1 per person)
0: 1
1: Cut the buns into little cubes; take 1/4 of them and put into a bowl and pour the hot milk over them
2: 2
3: Heat 2 tablespoons butter in skillet and fry the 3/4 cubes in it until golden brown
4: 3
5: Let cool a little than add the finely chopped parsley
6: 4
7: Mix the leftover, soft butter and the roasted cubes and the soaked cubes,all together
8: Mix well
9: 4
10: Season with salt,pepper and nutmeg; let stand for 1/2 hour
11: 5
12: Form the dough into a oblong shape and wrap into a linen napkin which is greased in butter
13: Do not wrap tightly, the dough needs room to expand
14: 6
15: Put the napkin-roll into a steamer or sieve and put into boiling water, the napkin should be fully covered by water
16: 7
17: Steam in the open pot for 35 minutes on low heat; water should steam but not boiling too hard
18: 8
19: Test with a toothpick, if it feels warm all over, after pulling it out the dumpling is done
20: 9
21: Unwrap the dumpling, carefully and slice into 2 cm thick slices and arrange on preheated platter
22: Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www
23: synapse
24: com/~gemini