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Savory Dampfnudel

( Steam/fried dumplings poached in
salted water with oil or butter)


For the Dumplings:
2 cups flour
1/ 2 cup milk
1/ 2 package yeast
1 tablespoon sugar
1 egg
1 teaspoon salt

Poaching Liquid:
1 quart water
2 teaspoons salt
1 / 3 cup vegetable oil
or melted butter

Top with gravy.



1. Heat the milk to 180 degrees to scald. This step is left out by some because the milk has already been pasteurized. Let cool to 100- 110 degrees. This is not critical but yeast activates best around this temperature.

2. Place flour in bowl and add the milk, yeast and sugar , mix it and let sit for 30 minutes.

3. After 30 minutes it should foam up like this add the salt, eggs and mix.

4. Mix up the dough and let sit in the bowl, cover and let rise for an hour. Punch down the dough and cut it into 9 equal balls .
Pre heat the oven to warm, ( then turn off) if you need a warm place for the dough to rise. a pan of water in the oven helps also.

5. This is how I make a nice round ball. I squeeze the dough through my thumb and fore finger then twist it off.

6. Place the dough balls in a greased baking pan and let double in size.

7. I put about 3/4 to 1 inch salted water with 1/ 3 tablepoons oil
into the Dutch oven or large covered frying pan. a good rule of thumb
is to measure up to your knuckle on your thumb. It doesn't have to be exact
but you don't want too much or too little water.
Bring to a boil and then add the dumplings, cover and don't uncover
for at least 15 minutes to 20 minutes or they may collapse.
When you hear the pot sizzle then you can lift up the lid and
turn the heat down a bit and watch the dampfnudel brown till they have a nice crust




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Last updated August 3, 2010