Dampfnudeln (Dumplings)
Submitted by rayk54
Traditional German Dampfnudeln: soft steamed yeast dumplings stuffed with prunes, drizzled with buttery poppy seed sauce. A cozy Bavarian dessert that’s surprisingly simple to make.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minDampfnudeln are one of Germany’s best-kept culinary secrets. These pillowy yeast dumplings are steamed in a covered skillet with butter, sugar, and water until they puff up into soft, cloud-like rounds.
Each one hides a whole prune at its center, and the whole batch gets drizzled with a warm butter and poppy seed sauce that’s equal parts nutty and sweet.
In Bavaria, these show up as both a main course and a dessert. Served warm, they’re the kind of soul-satisfying comfort food that makes you wonder why the rest of the world hasn’t caught on yet.
Chef Tips
- Keep the lid ON while the dumplings steam. Peeking lets out the steam and they won’t puff properly.
- The butter-sugar-water mixture in the skillet should be simmering gently, not boiling hard, or the bottoms will scorch.
- If you can’t find prunes, plum jam or even apricot preserves tucked inside work beautifully.
- These are best eaten fresh and warm. They lose their pillowy magic once they cool down.
Ingredients
Directions
- Make a yeastdough out of flour, 1 sugar, salt, yeast, milk, egg 2. Let rise and then roll out, 2 to 3 cm thick and cut with a round cutter 3. Fill ech circle with one prune, pinch good on edges.
- Heat butter and sugar in a skillet and add 1 cup of water; add the dumplings and cover Put the dumplings on platter and melt butter and mix with sugar and poppy seeds and pour over dumplings.
- Serve warm.
Comments
