Dampfnudeln is a traditional pastry dish hailing from Southern parts of Germany. The preparation of Dampfnudeln involves a composition of flour, water, yeast, salt, butter or margarine, and eggs which can also be avoided and a little quantity of sugar.
Yeast is allowed to work on the flour and sugar; this makes the dough fluffy and smooth. Then the dough is flattened and turned into dumpling shaped balls. Furthermore, these balls are further allowed to rise and then they are closed in a closed pot with a heavy base. They are ready to serve when they attain a golden brown crusting on the bottom.
Dampfnudeln is generally served as a main dish along with certain savoury accompaniments which may include: cabbage, salad, gherkins, potato soup, lentil soup, or mushrooms in white sauce. At times they are also served as desserts along with a vanilla custard or jam or also with boiled fruits.
The two main regions of Germany where Dampfnudeln hold particular prominence are Bavaria and the Palatinate. In these two locations Dampfnudeln is traditionally served as a main dish despite them being prepared sweet.
As far as its origins are concerned, it’s still a matter of controversy. The controversy has been so much so that once the Bavarian Ministry of Agriculture and the Rhineland-Palatinate Minister for Agriculture got involved. The Bavarian Ministry of Agriculture had in-fact listed the dampfnudeln as a speciality of their region. In this context Hendrik Hering, the Minister for Agriculture of Rhineland-Palatinate wrote a letter of complaint to Josef Miller, his Bavarian counterpart. Nothing conclusive came out until the central ministry got involved and this ordeal resulted in the dampfnudeln being regarded as a speciality of no particular region. However, Bavaria has remained adamant on maintaining the dampfnudeln as a protected dish belonging to its territory.
Recipe
The Dampfnudeln or as they are generally called: yeast dumplings are a significant part of the cuisine of South Germany. The main ingredients of the dumplings are yeast dough and eggs which can also be excluded from the preparation. The process requires making balls ideally in the shape of any regular dumpling out of the dough. Then they ideally are cooked in a closed pot which contains water, salt and some cooking oil. In the case of the Bavarian version, this pot contains butter and milk as well.
The indication that a Dampfnudeln is cooked right is the golden brown crust that appears on the bottom. For this very purpose a heavy based pan is used, ideally which is made out of cast iron. These dumplings are cooked with the help of the steam therefore, the lid has to at all times remain closed and only removed when they are prepared.
Ingredients
- Flour: 1 lb 2 oz. or 500 grams
- Egg: 1
- Active Dry Yeast: 1 package
- Butter: 3 oz. or 90 grams
- Sugar: 2 oz. or 60 grams
- Salt: 1/8 tsp
- Milk: ½ to ¾ cup or approximately 120 to 180 ml.
- Vegetable oil
- Salt
- Water
Method
First, one must begin by taking a small bowl made out of an unreactive material, preferably out of ceramic or glass. Then you will be required to dissolve the yeast in a little portion of milk.
The next step will requires you to sift the flour. For this purpose take a large sized bowl and a sifter. Make sure that you don’t create a mess in the kitchen while sifting, so be clam and use a gentle hand. With that done, make a depression right in the centre of the flour. In this very spot you will have to pour the yeast mixture and add some a pinch of sugar and then go on lightly stirring as you pour into the bowl. Then you will be required to mix the flour and yeast properly and then let it sit and ferment. This mixture might remain milky so there is nothing to worry about that. The indication that one must be looking for are bubbles appearing in this mixture. This will show that the fermentation process has started.
Now, when the bubbles appear you will have to carefully add the whole egg along with sugar, salt and the melted butter. Remember to seep stirring by using a spatula and also keeping a gentle yet sturdy hand.
Next, you will be required to place this bowl on to the electric mixer along with a dough hook. Then before switching on the mixer add about a cup o 120 ml of the milk and then slowly increase the speed. You will be required to keep on kneading the dough till the point it attains a smooth surface and turns soft. But as a matter of caution, the dough should not be too soft as then it would not retain the shape of a dumpling.
When the dough is ready, you can turn it into a round ball. Place the prepared ball on a parchment sheet and pour some amount of vegetable oil on top. Now cover its surface by using a different parchment paper or a baking sheet and allow it to sit in a warm place. This will further allow the dough to rise in its size. The idea here is that the ball of dough should double in its size. This is done so that after the dumplings are cooked they remain firm and soft in the inside.
Now, first prepare the working surface by sprinkling a very thin layer of flour on top of it. Then place the dough on it and then flatten it. You will have to use quite a bit of force so that all the excess air on the inside gets out. Then go on dividing the flattened dough into 8 equal pieces. Next, you will have to turn each of these eight pieces of dough into dumpling shaped balls. With that done, place these balls on a baking sheet, with an even spacing and cover them by using a damp kitchen towel. Then you must set them aside to rise in a warm place for 20 more minutes or till the point where they get double their size.
In the meantime, you will be required to take a medium sized non-stick pan with a heavy base. Place this pan on high flame at first and pour in about 1 cup or 240 ml. of water and let it boil. When the water begins to boil add about 1 teaspoon worth of salt along with 4 tablespoons worth of olive oil and stir for a few seconds.
Now, immediately but carefully add 3 to 4 dumplings balls into the water and cover the pan and turn the flame to medium heat. You will have to cook them in batches to avoided crowding. Inside the pan the dumpling balls will expand quite a bit. Let them cook till the point where the water evaporates and a nice brown crust appears on the bottom of the dumplings. This should take somewhere between 15 to 20 minutes. The one indication that you must look for is a crackling noise. Dumplings will make this noise when they are almost done. So, one must be prepared to take them out immediately. Also, remember to not open the covering any time before, be patient and let them get completely cooked and only then take the lid off. On the other hand, if you open the lid before they are ready, the dumplings will get deflated.
Also, one more matter of caution, while taking the lid off, this action has to be done in an instant and not let any of the droplets hitting the dumplings. This entire process will have to be repeated till all the dumplings are prepared.
Dampfnudeln can be served both ways, hot or cold. Ideally in German households you will find that they are eaten immediately after they are prepared. Traditionally speaking, dumplings are required to be steamed in a Dutch oven which is made out of heavy cast-iron. In case you don’t find that any regular but high quality but heavy anodized aluminium pan which is also non-stick would serve the purpose. Finally, remember, a glass lid is ideal in this case.
The sweet Dampfnudeln
While preparing the dampfnudel with vanilla sauce the entire recipe remains the same. The only addition is made at the time of serving. The dampfnudel is required to be placed on a serving plate with the bottom up and simply the vanilla sauce along with tart fruit compote are added to it.
How to prepare the vanilla sauce?
Ingredients
- Egg Yolk: 4 lightly beaten
- Sugar: ½ cup
- Milk; 2 cups
- Vanilla Sugar: 1 T or Vanilla extract: 1 teaspoon
Method
Firstly, you will be required to break four eggs and separate the yolk from the while. Then take a medium sized clean bowl and add the yolks in it along with sugar. You will be required to beat them vigorously till the point they both combine together. The yolk should turn into a yellow pasty solution and the sugar should be completely dissolved. This generally should not take more than four minutes.
Next, take a heavy 2 quart saucepan and bring 2 cups of milk to boil in it. Take this solution and pour over the egg yolks by forming a thin stream. Remember to whisk while you pour in the milk. You can either do this by a simple whisk tool or an electric mixer. But, whatever is the case, remember to stir continuously.
Next, you will be required to pour back this mixture into the same pan in which you had earlier boiled the milk. This time you will have to simply heat the mixture and not boil it. The aim here is to let the mixture reach a point where it begins to coat the back of the spoon. When that happens the mixture is ready to be removed from heat. Now, stir in the vanilla extract. Mix it well and it is ready to be served.