Monday, 26 December 2011

German Dampfnudel with Vanilla Sauce






Dampfnudel with Vanilla Sauce

Winter is at the door & we are all craving for some warm food .!!!!!!!!!!! This time its a steamed cake served with a quick warm vanilla sauce . The hammer recipe is from chefkoch.de

VANILLA SAUCE

THINGS NEEDED:

1 Egg
2 EL sugar
1 Pck. vanilla sugar
1 level tbsp cornstarch
500 ml milk

PREPARATION METHOD :
Beat egg with sugar ,vanilla sugar, cornstarch. Finally mix in milk.
Boil once stirring well with a spoon.


DAMPFNUDEL

THINGS NEEDED:
500 gm - All purpose flour
20 gm - Dry yeast
50 gm - Sugar
250 ml - Milk
1 - Egg
1 pinch Salt
80 gm - Butter

For Steaming :
100 gm Butter
125 ml Milk

PREPARATION METHOD :
Mix everything to make a dough. Set aside in a warm place for 1 or 2 hour.
Make 9 balls from it.
Heat a pan. Melt butter, pour milk. Add sugar.
Place the balls over it. Close the lid.Lower the heat when the pan is full of steam.
Cook until the no milk in the pan & the bottom side of the ball gets golden brown.

Serve with warm vanilla sauce & cinnamon powder!

9 comments:

  1. I made this recipe (with some minor modifications) and it turned out really well. The dampfnudel did burn a little on the bottom, but I think I could manage to do it better next time. Thanks for posting this recipe.

    http://cookingwithdoyle.com/index.php/dampfnudel

    ReplyDelete
  2. Nice to hear from you. You are most welcome :)

    ReplyDelete
  3. I live in Australia came to Melbourne 1955 I was 3 years old,was born in Laundau in der pfalz Germany.. where these dumpling hail from... and they are at the Xmas markets in that area...my late father used to make them often it was his favourite treat, and mine :-) when I was in germany 8 years ago my 100 year old Oma... told me she always added a little egg to her Dampfnudel not all do,you have...I have really enjoyed your blog its wonderful... and your little one looks like he really enjoys them :-) you have inspired me to make them again after a long time !! thank you again they look delicious and authentic Dorine.

    ReplyDelete
  4. Hi there Dorine, ur comment made my day :) I am as well in love with these Dumplings. Eats a dozen every X mas season ;) Have fun cooking. Liebe Grüße aus Frankfurt.

    ReplyDelete
  5. I've cooked mine in a rice steamer then browned the bottoms in a iron fry pan with butter. No burned bottoms this way :)

    ReplyDelete
  6. I can't wait to make them. I seem to always have issues when it comes to yeast but I have to try this. Finally eat some of Dampfnudeln again. Thanks for the translating in english.

    ReplyDelete
  7. Would you please tell me what 2 "EL" sugar is? My grandmother was from Germany & made apple dumplings wrapped in dough and we would pour milk over them, while warm from the oven, and then sprinkle with nutmeg. I have not seen that anywhere. We never had a sauce. Have you heard of the before? Thanks for the recipe, J. Althoff

    ReplyDelete
    Replies
    1. oh sorry "EL" - Esslöffel means tablespoon in German. I always try to use English as much as I can but sometimes such mistakes creeps in :)

      Delete
  8. I'm from the Pfalz and my Grandmother steamed the Dampfnudels in oil, salt and water. The crust on the bottom was salty and crusty while the top was very smooth and white. No cracks and no dents. I still make them that way today.

    ReplyDelete

Thanks for stopping by. Wishing you a bright sunny day :)