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.
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.
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.
