Dampfnudeln (Steamed Dumplings)
Introduction:
Experience the heart of Central European comfort food with delicately prepared Plum-Filled Germknödel. This traditional Austro-Bavarian dessert features soft, steamed yeast dumplings filled with a sweet plum spread, laced with melted butter, and topped with a sprinkle of sugar, providing an explosion of flavors with every bite. Whether you prefer the consistency of the Germknödel or the Dampfnudel variant—steamed or simmered in a creamy mixture—you're in for a delightful treat. This cherished recipe is brought to you by My German Recipes, the perfect gateway to authentic German cuisine.
Ingredients:
- 300 grams (about 2 1/2 cups) of all-purpose flour, plus more for dusting
- 70 grams (about 1/3 cup) of granulated sugar
- A pinch of salt
- 1 large egg
- 50 grams (3 1/2 tablespoons) of butter, plus additional for cooking
- Homemade vanilla sugar or vanilla extract
- 8 grams (about 2 teaspoons) of dry yeast (or equivalent fresh yeast)
- 125 milliliters (1/2 cup) of milk
- Plum spread or jam (preferably plum for authenticity)
- Optional: 50/50 mixture of milk and cream (for the Dampfnudel variation)
- Additional granulated sugar (for the Dampfnudel variation)
Prep Time: 20 minutes
Cook Time: 20-25 minutes for steaming
Total Time: 40-45 minutes, plus rising time
Equipment: Mixing bowl, microwave-safe container, whisk or wooden spoon, cooking pot with lid, steam basket or second pot (if steaming), large spoon or spatula
Servings: 8 dumplings
Instructions:
1. In a microwave-safe container, combine the milk and 50 grams of butter. Microwave until the butter has mostly melted and the mixture is lukewarm—be cautious not to overheat as it can kill the yeast.
2. In your mixing bowl, whisk together the flour, 70 grams of sugar, and a pinch of salt. Keep the salt to one side and yeast to the opposite to avoid direct contact initially.
3. Mix in your homemade vanilla sugar or substitute with vanilla extract.
4. Sprinkle the dry yeast on top of the flour mixture. Let it sit for a minute to activate the yeast.
5. Pour the lukewarm milk and butter mixture into the flour and, with a whisk or wooden spoon, stir until the dough begins to form.
6. Knead the dough on a floured surface for about 5 minutes, adding a little extra flour if the dough is too sticky. The dough should be smooth and elastic.
7. Place the dough in a bowl, cover with a cloth, and let it rise in a warm place for about 40 minutes or until it doubles in size.
8. Once risen, carefully transfer the dough to a floured surface and knead briefly. Divide the dough into 8 equal portions.
9. Flatten each portion into a round shape, place a generous spoonful of plum spread in the center, then gather and pinch the edges to seal, forming a dumpling.
10. For the Germknödel variation (steamed): Place the dumplings in a steamer above simmering water, seam-side down, and steam for 20-25 minutes.
11. For the Dampfnudel variation (simmered in cream mixture): In a pot, create a mixture of milk and cream (50/50), sprinkle sugar at the bottom, and bring to a boil. Carefully place the dumplings in the mixture, seam-side down, add a knob of butter, cover with a lid, and simmer on medium-low heat for 20-25 minutes. Do not remove the lid during this process.
Cooking Tips:
- When kneading, add flour gradually; different flour types may absorb moisture differently.
- Ensure the filling is well-sealed to prevent leakage during cooking.
- Do not lift the lid while simmering the Dampfnudel as the steam ensures even cooking.
Attribute this recipe to My German Recipes and visit their YouTube channel at https://www.youtube.com/@MyGermanRecipes for more authentic German cuisine.
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YouTube channel - My German Recipes: https://www.youtube.com/@MyGermanRecipes
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