Dampfnudela: German Steamed Dumplings with a Crispy Bottom
Transport yourself back to childhood with these delightful Dampfnudela, a traditional German treat that my grandmother used to make. With a crispy, salted bottom and a soft, pillowy top, these steamed dumplings are perfect for any meal. Whether enjoyed straight from the frying pan or served alongside crispy bacon, sauerkraut, and sautéed onions, they offer a comforting taste of home. For a unique twist, pair them with canned pears for a sweet finish. Each bite is a nostalgic reminder of family gatherings and the warmth of home-cooked meals.
N/A
Servings
275
Calories
6
Ingredients
Ingredients
All-purpose flour
4 1/2 cups minus 1 tbsp (sifted)
Milk
1 cup plus 1 tbsp (heated)
Yeast
1 (1/4 ounce) package (active)
Salt
1/8 teaspoon
Butter or clarified butter
2/3 cup (melted)
Eggs
2 (beaten)
Instructions
1
In a small saucepan, gently heat 1 cup of milk until warm but not boiling. Remove from heat and dissolve the yeast in the warm milk. Let it sit for about 5-10 minutes until frothy.
2
In a large mixing bowl, sift 4 1/2 cups of all-purpose flour (minus 1 tablespoon) and create a well in the center.
3
Pour the milk and yeast mixture into the well. Allow it to rest for 30 minutes, covered with a clean kitchen towel.
4
After resting, add the remaining tablespoon of milk, 1/8 teaspoon salt, and 2 eggs to the mixture. Stir vigorously until the dough becomes smooth and bubbles form.
5
Knead the dough on a floured surface for about 5-7 minutes until it is elastic and smooth.
6
Cover the dough again and place it in a warm area to rise for 1 hour, or until doubled in size.
7
Once the dough has risen, punch it down and divide it into pieces about the size of a half fist. Shape each piece into a ball and place them on a floured surface. Let them rise for an additional 15 minutes.
8
In a deep skillet or Dutch oven, melt 2/3 cup of butter over medium heat. Add enough warm water to create a depth of 3/4 inch and a pinch of salt.
9
Carefully place the dumplings into the skillet, arranging them in a single layer, allowing them to touch each other.
10
Cover the pot with a lid, ensuring it fits tightly. Seal the edges of the lid with damp cloths to prevent steam from escaping.
11
Cook on medium-low heat for about 20 minutes without lifting the lid, until the dumplings have a desirable golden-brown crust on the bottom.
12
Serve the Dampfnudela warm, either on their own, with sauerkraut, or alongside canned fruit for a touch of sweetness.
Nutrition Information
15
Fat
35
Carbs
6.25
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Dampfnudela?
Dampfnudela are traditional German steamed dumplings characterized by a soft, pillowy top and a crispy, salted bottom.
What is the texture of these dumplings?
The texture is unique, featuring a soft and fluffy upper portion with a crunchy, golden-brown crust on the bottom.
How are Dampfnudela cooked?
They are steamed in a deep skillet or Dutch oven using a mixture of butter and salted water with a tightly sealed lid.
What ingredients are needed for the dough?
The dough requires all-purpose flour, milk, yeast, salt, butter, and eggs.
How much flour is used in this recipe?
The recipe calls for 4 1/2 cups of sifted all-purpose flour, minus one tablespoon.
How should the yeast be prepared?
Dissolve one 1/4 ounce package of active yeast in 1 cup of warm milk and let it sit for 5-10 minutes until frothy.
How long does the first dough rest take?
After pouring the milk and yeast into the flour well, the mixture should rest covered for 30 minutes.
How many eggs are included in the recipe?
The recipe uses 2 beaten eggs, added after the initial resting period.
How long should I knead the Dampfnudela dough?
Knead the dough on a floured surface for about 5 to 7 minutes until it becomes elastic and smooth.
How long is the main rising period?
The dough should be placed in a warm area to rise for 1 hour, or until it has doubled in size.
How large should each dumpling be?
Divide the dough into pieces approximately the size of a half fist.
Is there a second rise for the shaped dumplings?
Yes, once shaped into balls, the dumplings should rise for an additional 15 minutes on a floured surface.
What liquid is used in the pan for steaming?
The pan uses 2/3 cup of melted butter and enough warm water to reach a depth of 3/4 inch, plus a pinch of salt.
How should the dumplings be arranged in the skillet?
Arrange them in a single layer, allowing them to touch each other.
Why are damp cloths used on the lid?
Damp cloths are used to seal the edges of the lid to prevent any steam from escaping during the cooking process.
How long do the dumplings cook in the skillet?
Cook them on medium-low heat for approximately 20 minutes.
Can I check the dumplings while they are steaming?
No, do not lift the lid during the 20-minute cooking time as the steam must be maintained.
What are some savory ways to serve Dampfnudela?
They are excellent served with sauerkraut, crispy bacon, and sautéed onions.
Can these dumplings be served as a sweet dish?
Yes, they can be served with canned pears or other fruits for a sweet finish.
How many calories are in a serving of Dampfnudela?
There are 275 calories per serving.
What is the fat content per serving?
Each serving contains 15 grams of fat.
How many carbohydrates are in each serving?
Each serving contains 35 grams of carbohydrates.
How much protein do the dumplings provide?
Each serving provides 6.25 grams of protein.
What type of yeast is best for this recipe?
The recipe specifies using one package (1/4 ounce) of active yeast.
Should the milk be boiling when adding the yeast?
No, the milk should be warm but not boiling to avoid killing the yeast.
What kind of pot is best for cooking Dampfnudela?
A deep skillet or a Dutch oven with a tight-fitting lid is recommended.
What is the total number of ingredients?
The recipe consists of 6 primary ingredients.
Is clarified butter allowed?
Yes, the recipe suggests either butter or clarified butter for the steaming process.
What is the cultural origin of this recipe?
Dampfnudela is a traditional German cuisine dish, often considered comfort food.
What is the main sign that the dumplings are done?
The dumplings are done when they have developed a desirable golden-brown crust on the bottom after 20 minutes of steaming.