Dampfnudel is a steam german fresh dumpling that ‘s about like a angelic bread, served with a juicy vanilla custard and often fruit compote. It ‘s hearty but wonderfully comfort and delectable .
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much of the time I have spent over the years in Germany and Austria has been in the more cragged regions. The Alps and Dolomites are an incredibly beautiful area, and I feel identical lucky to have spent many childhood summers hiking there.
While as I ‘ve mentioned before, some of the hearty food might not be quite what many of us would want to have every day, after a busy sidereal day ‘s hike ( or working on the farm, as was more traditionally the case ), it can be the perfective fit .
I happily dug in to a plate of Wiener schnitzel, goulash or something with spaetzle. And if I was golden, possibly Kaiserschmarrn as a treat. One thing I never had, though, was dumplings. That was n’t until many years subsequently .
I ‘m not wholly surely why, but my mum constantly said no to dumplings. I think she possibly had one on an early visit, before I remember, and it had been incredibly grave and unvoiced to eat. I doubt it was something she ‘d typically be drawn to, either. Whatever the rationale, it meant there was no direction I might be choosing that to share .
thus, I did n’t manage to try this fresh dumpling until I went to Germany as an adult. possibly american samoa well, as I could appreciate it better. Though when I made this recently, both of my kids were raving about how estimable it was .
What is a dampfnudel?
Dampfnudeln are a yeasted, egg-rich dumpling that are steamed in a slenderly creamy concoction. The result is like a damp sweet boodle with a lightly caramelized bottom .
The identify stems from “ dampf ” meaning “ steam ”, and “ nudel ” which typically means “ noodle ”. “ Knödel ” is the more typical son for dumpling in Southern Germany, though they are credibly seen as a moment of a joint class of food. These are besides sometimes called “ germknödel ” .
Dumplings are popular throughout Germany and come in many unlike varieties, some with potato, others with kernel. These sweet dumplings are democratic peculiarly in Bavaria, but you ‘ll find them across Germany and Austria .
The demand origin of the smasher is a small ill-defined, as they have been around for centuries, but it is much believed to be either Bavaria or the Palatinate region in Southern Germany .
Steps to make these German sweet dumplings
As with most traditional recipes, you ‘ll find variations in methods and ingredients. Some only leave them to rise once, others doubly, for model. I ‘ve drawn on a few recipes and adapted to make a more manageable quantity for a smaller group .
It might look like a count of steps, but these are easier than you might think :
- Mix together the dough and gently knead.
- Leave the dough to rise around an hour.
- Divide the dough and form each piece into a ball, by pinching in the sides then rounding in your hand (see photo above).
- Leave to rise again, and meanwhile make the vanilla sauce.
- Warm the ingredients for the steaming liquid enough to dissolve the sugar then carefully lower the dumplings into the liquid.
- Cover and leave to steam, checking there is still a little liquid towards the end to save them burning.
- Finish with a couple minutes without the lid then serve, topped with the vanilla sauce and compote/jam, if using.
How do you serve these dumplings?
You ‘ll typically serve these with a vanilla sauce, kind of comparable custard ( particularly creme Anglaise ), and often a plum compote or early fruit compote/jam .
You can make the vanilla sauce a few hours or the day ahead, if it suits better. Refrigerate it if you make it more than around an hour ahead. then either serve it cold or quick it gently before using .
If you have extra vanilla sauce, it ‘s besides great with many other desserts – it ‘s a classic aboard apple strudel, for example. It ‘s besides big served as I have frequently had creme Anglaise, with some fresh berries .
While you do n’t have to serve these with anything else, as I say a reasonably common addition is plum compote or stewed plums. The fruit surely makes a adorable contrast to the heavier dumpling and creamy sauce, so I do recommend it .
If you ca n’t get plums, as I could n’t, then a berry jam/complote would besides be good such as blackberry or currants. here I used some cherry jam which was besides actually delightful .
Dampfnudel is an fabulously comforting dessert that ‘s a childlike fixed of flavors that ‘s thus easy to love. The easy, gently angelic bread-like dough with the creamy sauce, and particularly with a touch of sweet fruit is such a capital mix. Give them a attempt, and enjoy .
Try these other comforting desserts from around the world:
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Dampfnudel (German sweet dumplings)
These gently sweet steamed dumplings are a bit like a sweet bread. They make a delicious dessert, especially served with the traditional vanilla sauce.
Prep Time
20
mins
Cook Time
35
mins
rest time (approx)
2
hrs
Total Time
55
mins
Servings:
4
Calories:
551
kcal
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Ingredients
For vanilla sauce
- ½ cup milk 120ml
- ½ cup heavy cream 120ml double cream
- 1 egg yolk
- 2 tablespoon sugar
- ½ vanilla pod
- ½ teaspoon cornstarch corn flour ( if needed )
For dampfnudel (dumplings)
- ½ cup milk 120ml
- 2 tablespoon unsalted butter 30g
- 1 ¾ cups all purpose flour 245g plain flour
- 1 teaspoon instant dried yeast
- ¼
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teaspoon salt
- 2 tablespoon sugar
- 1 egg
To cook dampfnudel
- 5 tablespoon milk 75ml ( ¼ cup plus 1 tbsp )
- 1 tablespoon unsalted butter 15g
- 1 tablespoon carbohydrate
Instructions
To make vanilla sauce (can do ahead or while dough on 2nd rise – see step below)
- Put the milk, cream and carbohydrate in a minor pan and stimulate. Split open the half vanilla pod and scratch out the seeds into the cream mix. Put the pod in a well and warn the mix over a medium-low inflame to bring the mix about to a simmer .
- Break up the egg yolk in a small bowl and mix in the cornstarch until legato. Once the cream mixture is about at a simmer, add a tablespoon of the warm cream to the egg yolk to temper it. Stir in then repeat another two times then tip all of the mixture back in to the cream .
- Continue to warm the skim gently without it boiling until it starts to thicken slightly. Remove from the hotness and set aside. You can make this ahead and either warm or serve it cold. If made more than around 1 hour ahead, chill and memory in the electric refrigerator ( can make a day or two ahead ) .
To make dampfnudel
- gently warm the milk and butter in concert either in a minor pan or in the microwave just enough to melt the butter. If it is more than lukewarm, leave to cool slenderly before using .
-
Mix together the flour, yeast, salt and sugar in a bowl. Add the milk mixture and egg and mix everything so that it comes together as a ball of dough. Lightly flour a clean work surface and turn the dough out onto it.
- gently knead the dough, adding a little extra flour if needed, for a couple minutes until it is legato. Form it into a ball and plaza in a lightly oiled stadium. Cover and leave the boodle to rise around an hour .
- gently knock back the dough and divide the dough into four. Form each objet d’art into a ball, by pinching in the sides then rounding in your pass ( see photograph above ) .
- seat the balls of dough, join side down, in a dish or on a baking sheet, cover and leave to rise again around another hour. interim make the vanilla sauce, if not made ahead ( see above ) .
Cooking dampfnudel
- once the boodle has risen, warm the milk, butter and sugar for cooking the dampfnudel in a pan good a little larger than the four balls of dough over a medium-low heat .
- once the carbohydrate has dissolved, carefully lower the dumplings into the liquid so that they sit adjacent to each other, two-dimensional on the penetrate of the pan .
- Cover the pan and leave to steam over a depleted heat for around 20-25 minutes, checking there is calm a fiddling liquid towards the end to save them burning .
- finish with a couple minutes without the hat on then serve, topped with the vanilla sauce and compote/jam, if using .
Notes
Along with the vanilla sauce, these are commonly served with a plum compote or stewed plums which adds a nice contrast. If you don’t have either, another berry preserves or compote would also work well – here I used cherry.
Nutrition
Calories:
551
kcal
|
Carbohydrates:
68
g
|
Protein:
13
g
|
Fat:
25
g
|
Saturated Fat:
15
g
|
Cholesterol:
161
mg
|
Sodium:
77
mg
|
Potassium:
237
mg
|
Fiber:
2
g
|
Sugar:
19
g
|
Vitamin A:
957
IU
|
Calcium:
131
mg
|
Iron:
3
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mg
See some of my front-runner cook tools and ingredients in the Caroline ‘s Cooking Amazon store .
I ‘ve drawn on a few recipes as I developed this, particularly this recipe from The austrian Dish .
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