Dampfnudeln
Dampfnudeln is a traditional German dish of steamed yeast dumplings cooked in a closed pot with milk and butter. They can be served as a main dish or a dessert.
Ingredients - Serves 4
- Egg - 1
- All-purpose flour - 3 cups
- Butter - 4 tablespoons
- Salt - 1/2 teaspoon
- Sugar - 1/4 cup
- Active dry yeast - 1 packet
- Milk - 1 cup
Let's Get Started
- Warm the milk until it's lukewarm. Add the yeast and a pinch of sugar, then set aside for 10 minutes until it's frothy.
- In a large bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, and egg. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes, until it's smooth and elastic. Place it back in the bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until it's doubled in size.
- Divide the dough into 8 equal pieces and shape each one into a ball. Place the balls in a large, buttered pot, cover with a lid, and let them rise for another 30 minutes.
- Add enough milk to the pot to come halfway up the sides of the dumplings. Sprinkle with sugar, dot with butter, and bring to a simmer over medium heat.
- Cover the pot and simmer for about 30 minutes, until the dumplings are puffed and the milk has thickened to a creamy sauce. Do not lift the lid during this time.
- Serve the Dampfnudeln warm, with the sauce spooned over the top.
Dietary Info
- Dish Type: Main Course
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 10g
- Carbs: 60g
- Protein: 8g
- Sodium: 200mg
- Sugar: 10g
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