Knödel Dampfnudeln

Introduction to Knödel Dampfnudeln

Knödel Dampfnudeln are a classic German baked treat that finds its roots in traditional Bavarian and Austrian cuisine. These slightly sweet, fluffy yeast dumplings are typically served warm, making them a delightful comfort food during the colder months. Etymologically, "Dampfnudeln" translates to "steamed noodles," however, these are far from being any type of noodle. They are a rich part of Germanic culinary heritage, enjoyed in various forms across the region. Some households prepare them as a savory dish while others prefer them sweet, often serving them with a side of vanilla or fruit sauce. Historically, Dampfnudeln were reserved for special occasions due to the preparation intensity, but today they are a common delight in Germanic homes and even in some restaurants that cherish traditional cuisine.

Ingredients

• Flour - 500g
• Sugar - 50g
• Yeast (fresh or dried) - 25g
• Milk - 250ml
• Butter - 100g
• Egg - 1 large
• Salt - 1 teaspoon
• A dash of Vanilla extract (optional)
• Cream - 100ml for serving

Preparation Instructions

Start by preparing the yeast mixture. Warm a small amount of milk (about 50ml) until lukewarm, then dissolve the yeast and a pinch of sugar in it. Let it sit for approximately 10-15 minutes until it's frothy. This process is crucial for activating the yeast and ensuring that your Dampfnudeln rise properly.

In a large bowl, combine the flour, sugar, and salt. Make a well in the center and add the milk, butter, beaten egg, a dash of vanilla extract, and the frothy yeast mixture. Stir everything together until you form a dough.

Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour, or until it has doubled in size.

Cooking Instructions

Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball and let them sit under a damp cloth for another 15 minutes to rest.

Meanwhile, prepare a heavy-bottomed pan with a tight-fitting lid. Melt 50g of butter in it and add 150ml of water with a pinch of salt or a little sugar if you like it slightly sweet.

Place the dumplings spaced apart in the pan, cover, and let them cook gently over low heat. The steam will cook them through in about 20 - 25 minutes. If you're uncertain about the time, feel free to use a cooking timer to ensure precision without losing any steam by lifting the lid frequently.

Once cooked, remove the lid and continue to cook for another 5 minutes to allow the bottom of the Dampfnudeln to achieve a delicate golden crust.

Serving Suggestions

Serve the Knödel Dampfnudeln warm, ideally straight from the pan. They can be paired with warm vanilla custard or fruit compote. To bring a Bavarian experience to your table, enjoy these dumplings with a drizzle of cream on top. They're versatile enough to hold up as either a main dish or a luxurious dessert.

Whether you're indulging in these delights during a festive family gathering or as a cozy dinner treat, Knödel Dampfnudeln are sure to bring joy and satisfaction to any dining table.