Introduction:
Discover the essence of German comfort food with this heartwarming recipe for Dampfnudeln. Traditionally served as either a sweet main dish or a delectable dessert, these steamed yeast dumplings boast a tender texture and an irresistible flavor, making them a delightful treat for any occasion. Follow this treasured recipe from GaultMillau Schweiz and immerse yourself in the art of German baking.
Ingredients:
For the Dough:
- 500g all-purpose flour
- 75g sugar
- 250ml milk
- 42g fresh yeast (or equivalent dry yeast)
- A pinch of salt
- 1 egg
- 50g unsalted butter, softened
For the Vanilla Sauce:
- 500ml milk
- 200ml heavy cream
- 75g sugar
- 1 vanilla pod (or 1 teaspoon of vanilla extract)
- Egg yolks from 2 eggs
For Steaming:
- 1/2 teaspoon of butter
- A pinch of salt
- Enough water to create steam (about 150-200ml)
Equipment:
- Mixing bowl
- Saucepan
- Steamer or large pot with a tight-fitting lid
Prep Time: 30 minutes + 1 hour for dough to rise
Cook Time: 15 minutes
Total Time: Approx. 1 hour 45 minutes
Servings: 8-10 servings
Instructions:
1. Begin by sifting the flour into a mixing bowl. Add the sugar and a pinch of salt, and create a well in the center.
2. Warm the milk to a lukewarm temperature (about 110°F/45°C) – it should be warm to the touch but not hot.
3. Crumble the yeast into the warm milk until fully dissolved.
4. Pour the milk and yeast mixture into the flour well, add the egg, and knead the dough until it's smooth and elastic, for about 10-15 minutes by hand or with a dough hook in a machine. Incorporate the softened butter towards the end of kneading.
5. Cover the dough with a clean towel and let it rise in a warm place until it has doubled in volume, about 1 hour.
6. While the dough is rising, begin making the vanilla sauce. In a saucepan, bring milk, heavy cream, and sugar to a simmer with the vanilla pod sliced open (or vanilla extract). Be careful not to boil.
7. In a separate bowl, whisk the egg yolks. Temper the yolks by gradually adding a few spoonfuls of the hot milk mixture, then add the tempered yolks back into the saucepan, stirring constantly.
8. Cook the sauce over low heat until it slightly thickens. Ensure it does not reach boiling point to avoid curdling. Once done, remove from heat, cover with plastic wrap touching the surface to prevent a skin from forming, and set aside.
9. Prepare your steamer or pot by heating water, 1/2 teaspoon of butter, and a pinch of salt until simmering.
10. Divide the risen dough into 8-10 equal portions. Form them into smooth balls, and let them rest, covered, for another 15 minutes.
11. Place the dough balls into the steamer or pot, making sure they do not touch one another as they will expand during steaming.
12. Cover with a lid and steam for 12-15 minutes, until the dumplings are puffy and cooked through. Ensure all the liquid has evaporated before removing the dumplings.
13. Serve the Dampfnudeln warm, drizzled with the vanilla sauce.
Cooking Tips:
- The temperature of the steaming liquid should be just enough to generate steam without boiling vigorously, which could cause the Dampfnudeln to become soggy.
- Use a toothpick or a skewer to check if the Dampfnudeln are done. It should come out clean when inserted into the center of a dumpling.
This delightful Dampfnudeln recipe is graciously provided by GaultMillau Schweiz on their YouTube channel: https://www.youtube.com/@gaultmillau_schweiz.
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YouTube channel - GaultMillau Schweiz: https://www.youtube.com/@gaultmillau_schweiz