Mix the dough with flour, salt and sugar in a bowl. Add margarine or butter, egg, which is mixed with one part of the milk, and the remaining milk, mix and knead into a smooth dough. Let the dough rise to double amount overnight or at room temperature.
For the batter melt margarine or butter, over low heat, remove from the heat and add the remaining ingredients, mix. Pour half of it in an enameled cast-iron pan (about 24 cm) or into a fireproof glass dish. From the dough with 2 tablespoons cut 8 equal pieces, put them next to each other into the dish or pan, let stand for about 15 minutes covered. Then carefully pour the remaining batter between the dough dumplings, separating them slightly with a spoon.
Cover (cover must close tightly) simmer on a small fire for 30-40 minutes on the stove. Never lift off the lid during the cooking time. The liquid should be almost cooked at the end of the cooking time. Then carefully lift off the lid, so that no drops of water fall on the dumplings. Simmer without cover for 5-10 minutes, maybe raise the heat slightly to make sure the casserole is boiling. Enjoy the steamed noodles warm, sprinkle with vanilla sugar or serve vanilla sauce, plum or apple compote with it.
by Chef Ulrich Koepf