Dampfnudle
(Daetscher) Recipe

Origin: Germany      Period: Traditional

Ingredients:

500g flour
250ml milk
40g fresh yeast
1 dessert spoon salt
150g butter (ghee is better)
2 eggs

Dampfnudle
(Daetscher) Preparation:

Method:

Warm the milk to body temperature (40°C) and dissolve the yeast in it then set aside for 10 minute. Sift the flour into a bowl then form a well in the centre and pour the yeast mixture into this. Allow to rest for 30 minutes then add the remaining milk and the salt. Stir to combine, bring together as a dough and knead well. Turn the dough onto a lightly-floured work surface and beat vigourously until it forms bubbles then roll into a ball, place into a lightly-greased bowl and cover before transferring to a warm spot to rest for 1 hour. Knock the dough back then cut off fist size pieces. Roll these into balls then place on a floured pastry board and leave to rise for about 15 minutes.

In a wide pot or flame-proof casserole, melt the fat or ghee then add warm, salted, water to a depth of about 2cm. Add the dumplings, arranging them in one layer so that they are just touching each other. Put a lid on the pot, then seurely seal the edges — where the lid rests on the pot — with damp cloths in order to keep the steam inside. Simmer on a low heat for about 20 minutes, until the dumplings are cooked through and have a hard, brown, crust on the base (called a Schuepet).

Read: Recipe Articles and Reviews

More European recipes...

More accompaniments to main courses...

More Traditional recipes...

More recipes for Eggs...

More steaming recipes...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary