Aug 222016
 

Bavarian Dampfnudeln or Yeast dumplings is a traditional Bavarian dish. They are made out of a yeast dough and can contain eggs or not. You would make balls in the size of a fist and then cook them in a closed pot that contains some milk and butter (Bavarian version) or saltwater and grease (Pfalz version). When cooked the right way the Dampfnudeln have a golden brown crust on the bottom. To get this crust use a pot that has a thick bottom or is made out of cast iron. They are cooked by the steam so you need to have a good lid on top of the pot. Recipe from Ursula Juarez-Wall -  Happy Cooking!

bavarian dampfnudeln

Ingredients Bavarian Dampfnudeln

1 lb flour
1-2 eggs
2 oz butter
1 oz yeast, dry or fresh
3 Tbsp sugar
1/2 tsp salt
app. 1 cup milk

Additional milk and butter for cooking.

Cooking Instructions Bavarian Dampfnudeln

- Crumble yeast in 1/2 c. lukewarm milk and stir until dissolved.
- Put flour in a warm bowl, make a well in the middle and pour in milk-yeast liquid, stir in some of the flour and place bowl near a warm oven to make yeast rise.
- Let rise a bit then form 12-15 balls (mandarin size), place them on a lightly floured baking sheet or cutting board.
- Cover them with a clean kitchen towel, let rise again until size of the balls has doubled.
- It is extremely important to make the Dampfnudeln in a proper pot, preferably in a Dutch oven. The bottom of the pot should be thick and the lid should fit tight, size about 6-7 qt.
- In the pot melt butter, add milk, sugar and salt, so the bottom is at least 1 inch covered.
Note: The dough balls should not be covered with milk!

- Place risen dumplings carefully into lukewarm milk (about 5 at one time), they will grow in size again. Let them rise more (about 10-20 min), then place lid on top and bring to  soft boil on medium heat.
- Then reduce heat to low and cook them for about 30 min until all milk is absorbed and the crust of the dumplings begins to make a "cracking" sound. If so reduce heat to lowest temperature,  for electric stoves you would turn the cooking plate off and leave on warm burner. Important: Never open the lid during the cooking time!

- The Dampfnudeln should be light and fluffy with a nice crust, all the liquid should be absorbed.
- Let the Dampfnudeln remain in the closed pot for several more minutes. Carefully remove the lid so that the condensed water does not drip on them. Remove them from the pot by using a wooden spoon and place them with crust on top on a warm plate.

Serve with warm vanilla sauce made with small package vanilla pudding stirred into 3 c. milk-simmer until thickened.

- Find the Recipe How to Make Vanilla Sauce -

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 August 22, 2016  Posted by at 7:31 am Dampfnudeln Tagged with: , , , ,

  4 Responses to “Bavarian Dampfnudeln or Yeast Dumplings”

  1. I am sure my Mom made these when we were kids. She served them with raspberries with their sauce.

  2. Dampfnudeln is one of my favorite desserts. They bring back many happy memories.

  3. Very poor instructions. No where do you say to form dumplings, so is it one big dumpling?

  4. instructions revised!

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