Dampfnudel - German Steamed Dumplings
Dampfnudel is a traditional German steamed dumpling that has been made in Bavaria and other German-speaking regions for centuries. Its special feature is that it is not only steamed but also pan-fried, so the bottom becomes crispy while the inside remains soft and airy. It is often served with vanilla sauce or jam, but a savory version also exists. Dampfnudel is a true homely comfort food that is a perfect choice for cold days or festive occasions.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, then stir in the sugar and yeast. Let it sit for 10 minutes until the yeast becomes frothy.
2
In a large bowl, combine the flour and salt.
3
Add the yeast mixture, egg, and melted butter, then knead into a soft, elastic dough.
4
Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5
Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Shape them into dumplings.
6
In a large skillet with a lid, melt the butter, then pour in the milk.
7
Place the dumplings in the skillet, making sure they don't touch, then cover with the lid.
8
Cook over medium heat for about 15 minutes without lifting the lid.
9
When the milk has evaporated and the bottoms of the dumplings are golden brown, turn off the heat and let them rest for a few minutes.
10
Serve warm with vanilla sauce or jam.
