19 Sep 2016

Dampfnudeln



If I would translate this blog title directly from German to English,
the English name of this dish would be "Steam Noodle". 
But that doesn't make sense at all.
I prefer to call them 
Sweet Yeast Dumplings here.
They're not baked like bread rolls.
They're not boiled like pasta or other dumplings.
They are cooked in a steamer insert 
over a pot of boiling water. 

These dumplings are a traditional dish from
Bavaria or Austria or Tirol.
They are sweet and fluffy and really filling. 
I would not eat these as a dessert,
we eat them as dinner on their own. 
Well... with vanilla sauce and poppy seed sugar. 
Not necessarily healthy. But GOOD.
And for us, they taste a bit like childhood!
Try them!
It takes a bit of time to make them,
but you won't be disappointed.


Ingredients:

50g unsalted butter (plus some more for greasing)
2tsp easy bake dry yeast
200ml lukewarm milk
4tbsp sugar
500g plain white flour
1 egg
1 pinch of salt



Melt the butter.
Mix yeast, milk and  sugar and leave in a rather warm place for a few minutes.
Add the flour.
 Mix.
Add egg and salt.
Mix.
Add butter.
Mix.

Knead the dough thoroughly until there are no lumps left. 
We want a smooth but rather firm yeast dough.

Form a ball, but it into a bowl, cover with a tea towel and leave in a 
rather warm place and give the yeast plenty of time to work
and leave the dough to rise.

Give it at least 2 hours.
Even more, if possible.

Knead again, form 10 little balls and put them on a baking tray.
Cover with the tea towel and leave to rise in a warm place for another 30 mins.

Grease a steamer insert with a bit of butter and put 5 of your dough balls into it.
Take a pot that fits the size of your steamer,
fill with a bit of water and bring it to the boil.
Put the steamer insert on the pot and cover with a lid.
Cook the dumplings in the steam for about 15 minutes. 
DO NOT LIFT THE LID!!!!
If you do so, the dumplings will collapse!

STAY AWAY FROM THE POT SO!!!
Tidy up your kitchen instead.
Fill the dishwasher.
Read my blog. 
Whatever.
Just, UNDER NO CIRCUMSTANCES lift that lid!

Thank you.


After 15 minutes of steaming, your dumplings will be ready.
Serve with vanilla custard or vanilla sauce
and poppy seed sugar.

Listen to German march music while eating
and pretend you are at the Oktoberfest in Munich. 

Have a bit of fun eating these!!!


Lena

2 comments:

  1. Mmm, lecker. Wir wohnen in der Pfalz und machen sie mit Salzkruste unten. Wir essen sie mit Weinsoße, die Kinder mit Vanillasoße. Total lecker.
    Definite do not lift the lid. I guarantee you Lena is right on this one. Also, they are a lot more delicious than they sound. (No offense Lena, but my Irish friends don't like the look of mine and they are similar to yours. I think they look delicious).

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  2. I presume this is like Hefeklöße? I've never heard of these before

    ReplyDelete