Yummy Bavarian Hefekloss, Dampfnudel or Germknödel

The Dampfnudel (Dumpling or Hefekloß in Germany, Germknödel in Austria) is a traditional dish in the south and east of Germany and Austria. It can be enjoyed sweet as a dessert filled with fruits, or savory stuffed with meet and served with Sauerkraut.

 The Dampfnudel is considered a 'arme Leute Essen' (poor people's dish) because it uses only a few and basic ingredients: flour, milk, salt, butter and yeast. It originates in Bavaria and you will be able to find it on most menus in local restaurants.

Serves: 4 persons

Ingredients:

Yeastball

• 1 lb flour
• 3 packs of dry yeast
• 1 egg yolk
• 1 cup milk
• 3/4 of a stick of butter
• 1/2 tsp salt
• 1/2 tsp sugar (if served sweet)

Savory stuffing

• 1 lb ground meat
• 2 tbsp oil
• 1 onion
• 1 garlic clove
• salt, pepper, oregano
• 1 can diced tomatoes
• 8 oz cheese

Procedure:

Mix flour, (sugar), salt and egg yolk. Dissolve the yeast in luke warm milk and add to mixture. Add soft butter and knead well. Let the dough rise on a warm location for about 30 minutes. Form balls, stuff if desired and let rest for another 30 minutes underneath a towel. Cook over steam or in hot salt water (not cooking) for 12-14 minutes.

Savory stuffing

Roast ground meat with oil, add remaining ingredients and cook until done. Stuff with filling and steam. Serving suggestion: serve with Sauerkraut, potatoes and slow cooked beef.

Sweet

Use jam of your choice to stuff the Dampfnudel or leave it as is and serve it on a bed of hot fruits and top with a mix of Cinnamon and Sugar.