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Dampfnudeln are not noodles as their German name might suggest. They are steamed dumplings.
In my childhood it was always a special day when my Grandmother made Dampfnudeln. Back then I didn't like the potato soup or the wine sauce that was usually served together with them, but I loved the dumplings!
Dampfnudeln go well with a flavorful potato soup or a stew, but you can also serve them with wine mousse or vanilla sauce.
This recipe is from my grandmother's collection.
- 1lb 2oz / 500g flour
- 1 egg
- 1 package active dry yeast
- 3 oz / 90g butter, melted
- 2 oz / 60g sugar
- 1/8 tsp salt
- ca. ½ - ¾ cup / 120 - 180ml milk
- vegetable oil, salt, water
- Dissolve yeast in a bit of milk. Sift flour into mixing bowl. Make a depression in the center. Pour in yeast, add a pinch of sugar and stir lightly. Let ferment until bubbly.
- Add egg, sugar, salt and melted butter. Initially add 1 cup / 120ml of milk. Knead with dough hook, adding milk as necessary to obtain a smooth but not too soft dough.
- Form a ball, coat with vegetable oil, cover and in a warm place let rise until volume has doubled.
- Flatten dough and divide into 8 equal pieces. Shape each piece into a ball. Put on baking paper, cover with a damp kitchen towel and let rise in a warm place for another 20 minutes.
- In a heavy non-stick pan (see notes) bring 1 cup / 240ml of water to a boil. Add 1 tsp salt and 4 tbsp olive oil. Put in 3 - 4 dough balls and cover immediately. Do now crowd the pan, the dumplings will expand quite a bit.
- Cook over low-medium heat until all the water has evaporated and nice brown crust has formed on the bottom of the dumplings (ca. 15 - 20 minutes). The dumplings will start to make crackling noises when they are close to done. Do not open the lid until the dumplings are fully cooked, otherwise they will deflate!
- When removing the lid, avoid to drip water on the dumplings.
- Repeat until all the dumplings are done.
- Dampfnudeln can be served warm or cold. I think they taste much better fresh out of the pan.
- Traditionally, dumplings are steamed in a heavy cast iron dutch oven. I find it much simpler to use a high-quality heavy (anodized aluminum) non-stick pan with a tight-fitting lid. A glass lid is ideal.
Preparation time: 2 - 3 hours.
Yields 8 Dampfnudeln
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