Dampfnudle (Yeast Dumplings) recipe
Home » Recipes By Ingredient » Eggs Recipes » Dampfnudle (Yeast Dumplings) recipe
Categories of Recipe
Dumplings Recipes
Eggs Recipes
German Recipes
Yeast Recipes
Timings & Yeildings
Prepration :
Cooking :
Total :
Yeildings: 4servings
Direction and Ingredients
Amount Ingredient Preparation
500 grams flour (4 1/2 cups less 1 tablespoon)
1/4 litre milk (1 cup plus 1 tbsp)
40 grams yeast, active dry fresh (1.4 ounces)
1 dash salt
150 grams butter or, better yet, clarified butter (2/3 cup)
1 each egg up to 2 eggs
 Heat the milk a bit and then dissolve the yeast in it.  

Make a well in the flour, and pour the yeast mixture into it. Let rest for 1/2 hour.

Then, add the remaining milk and the salt, and knead well. Vigorously beat the dough until it forms bubbles, then cover, and in a warm spot, let rest for 1 hour.

Cut off fist size pieces, and - on a floured pastry board - let these pieces rise one more time, for another 15 minutes.

In a wide pot, melt the fat, and then add warm, salted water to a depth of about 3/4 inch. Add the dumplings, arranged in one layer, touching each other.

Put a lid on the pot, and additionally seal the edges - where the lid rests on the pot - with damp cloths in order to keep the steam inside.

Bake at low heat. The dumplings should be done in about 2 minutes, and have the highly desirable 'Schuepet' (hard, brown crust) on the bottom.

'Dampfnudle' may be served sour, with sauerkraut, or sweet, with stewed fruit or vanilla sauce.

Variation: DAMPFNUDLE IN DER SCHLEIFERBRUEH* (Steamed Dumplings in thin gravy):

Prepare as for regular 'Dampfnudle', but prior to arranging them in the pot, thoroughly dust the bottom of each dumpling with flour.

During the steaming process, the flour and water will form a whitish gravy that is called 'Schleiferbrueh'.

[*Note: In the olden days, scissors-and-knife grinders would go from house to house, wheeling a little cart with a round, treadle-operated whetstone.

The bottom of the whetstone would be in a bit of water, which - with the treadle turning the stone - would keep the grinding surface wet. As the grinder sharpened knives and scissors, a bit of the whetstone would wear off, and this somewhat cloudy water was the original application of the term 'Schleiferbrueh'. K.B.]

Recipe Navigation
Recipes by Country
Mexican Recipes
China Recipes
Canadian Recipes
Italian Recipes
Vietnamese Recipes
Asian2 Recipes
Nuts Recipes
Indonesian Recipes
Mexican2 Recipes
Iranian Recipes
Recipes By Cuisine
Desserts Recipes
Jewish Recipes
Cajun Recipes
Greek Recipes
Dairy Recipes
Ojibway Recipes
Dessert Recipes
Caribean Recipes
Hungarian Recipes
Creole Recipes
Recipes By Ingredient
Chicken Recipes
Rice Recipes
Cheese and Eggs Recipes
Eggs Recipes
Sauces Recipes
Meat Recipes
Fish Recipes
Marinades Recipes
Cheese Recipes
Lamb Recipes
Miscellaneous Recipes
Crock Pot and Slow Cooker Recipes
Cake Recipes
Low Calorie Recipes
Vegetables Recipes
Side Dish Recipes
Diabetic Recipes
Moms Recipes
Dressings Recipes
Fruits Recipes
Stews Recipes