Dampfnudln Steamed Sweet Dumplings Recipes

SWEET GERMAN DUMPLINGS (DAMPFNUDEL)

Steps:

• To make the dumplings, heat the milk to lukewarm. Be careful not to go any hotter or you risk destroying the yeast. Stir in 1 teaspoon of the sugar and the dried yeast and leave in a warm place for 10 minutes until bubbles begin to appear on the surface.
• In a large mixing bowl, combine the flour, the remaining sugar, egg, melted butter and the yeast mixture. Stir together with a wooden spoon at first, then using your hands once the dough starts to come together in a ball. Tip out onto a lightly floured work surface and knead for about 5 minutes until the dough is smooth and springy.
• Put the dough in a greased bowl, cover with cling film, and leave to rise somewhere warm for 1 hour, or until doubled in size.
• While the dough is proving, make the vanilla sauce. Put the milk and vanilla seeds in a saucepan and warm gently. In a separate bowl, whisk together the egg yolks and sugar. Pour the warm milk onto the egg yolk mixture, whisk everything together, then return the mixture to the pan and heat very gently, stirring all the time, until the mixture thickens. This might take up to 20 minutes over a low heat, so to speed things up, you could slake 2 teaspoons of cornflour with a splash of water, stir together, then add it to the sauce. Keep cooking until it has thickened to your liking.
• When the dough has almost finished proving, prepare the poaching liquid. Put the milk, sugar and butter in a large saucepan or deep sided frying pan, with a tight-fitting lid and heat until the butter has melted and the sugar is dissolved.
• Divide the dough into 8 equal portions and shape each portion into a ball, being careful to tuck the seams in underneath so you have a smooth top to each ball. Pop the dumplings into the poaching liquid, making sure they are all sitting on the base of the pan with a little space in between each dumpling, and put the lid on and don't remove it for the first 25 minutes of cooking time. Keep the heat low under the pan so the dumplings are poaching. After 25 minutes, check the tops of the dumplings feel firm to the touch, cook for a little longer if you need to, then remove the lid and cook for a further 5 minutes or until any remaining liquid has evaporated so that the dumplings develop their characteristic golden bases. Pour the vanilla sauce over the dumplings to serve.

DAMPFNUDELN OR "STEAMED SWEET DUMPLING"

Steps:

• Dissolve the yeast and sugar in lukewarm milk.
• Add the flour, salt, melted butter and 1 egg.
• Mix all ingredients well, let the yeast dough rise in a warm place for at least an hour or more.
• Shape the dough into a roll as thick as a fist (diameter approx. 2 3/2 inches or 7 cm), cut off equal parts and shape into round dumplings.
• Flatten a little and let it rise again.
• Put sugar, butter and the milk in a pan with a high rim and a lid.
• Drop the dough pieces into the pan and cook over medium heat with the closed lid for about 30 minutes.
• The lid must never (!) be lifted, otherwise the steamed "Dampfnudeln" or Dumplings will collapse!
• It is finished when the liquid is completely evaporated, and the bottom of the dumpling is brown.
• Remove and serve hot with with warm vanilla sauce (poppy seeds), applesauce or a red berry sauce

STEAMED SWEET AUSTRIAN DUMPLINGS

Steps:

• Mix the instant yeast with the flour, sugar, lemon zest, vanilla sugar, and salt.
• Add the egg, softened butter and milk and mix, using a dough hook or with a spoon by hand, until a medium-soft dough forms.
• If you are using a mixer with a dough hook, you can continue kneading in the bowl with the hook until the dough is smooth and elastic. Adjust flour or milk as needed to make a pliable but not sticky dough. If you are making the dough by hand, turn it out onto a lightly floured board and knead until it is smooth and elastic. If the dough is too stiff, knead with wet hands until it becomes softer.
• Form the dough into a ball, flour lightly and place in a bowl to double in a warm place.
• Cover with a clean towel. Let it rise about 1 hour or until it has doubled in size.
• If you are adding rum and/or cinnamon to the jam, stir it together now. You can use any jam flavor or cherries or Nutella, too.
• Remove the dough from the bowl to a lightly floured board.
• Pinch off 2-ounce pieces; you can make them larger, but they will take longer to steam.
• Roll the pieces into a ball and then flatten them with your palm to form 4-inch circles.
• Add 2 teaspoons of the jam filling to the center or each ball of dough and then pull up opposite sides and pinch closed. Pinch the other two sides closed and make sure the jam is well-sealed inside the dough. Roll the dumplings bit in your hands to round up the dumpling.
• Set the dumplings on the floured board, sprinkle with flour if you wish, and cover with a cloth. Let them sit 10 to 20 minutes.
• If you have a Silit pressure cooker , grease the steamer insert and put in 3 dumplings at a time. You could also use a bamboo steamer or a metal vegetable steamer covered with a cotton cloth cut to fit.
• Place 1 to 2 inches of water in the pan, hang the steamer over the water and bring to a boil.
• Place the dumplings on steamer over boiling water, leaving about 1 inch of room to rise in all directions.
• Cover the pan and steam 20 minutes in several batches.
• Grind equal amounts of poppy seeds and sugar in a poppy seed grinder or a blade coffee grinder. Set aside.
• Place 1 or 2 dumplings on a plate and pour melted butter over the top. Sprinkle the poppy mixture over the top, as desired.
• You can also make the vanilla sauce while you are waiting for the dough to rise. Pour the vanilla sauce and poppy seed mixture over the top when you are ready to serve.

DAMPFNUDLN (STEAMED SWEET DUMPLINGS)

Steps:

• Make sure you are using a heavy 10-inch skillet with a tight fitting lid for the final process.
• Scald 1/2 cup milk. Meanwhile soften yeast in 2 tbsp warm water. Set aside.
• Meanwhile, in a large bowl, mix butter, sugar and salt. Immediately pour scaled milk over ingredients in bowl. When lukewarm, blend mixture beating in the 1 cup flour until smooth. Stir in the yeast mixture as well mixing well.
• Measure and sift 2 cups flour and add to dumpling mixture. Beat until smooth. Beat the eggs til well mixed then add.
• Add remaining flour in small amounts to create a soft dough. Turn dough onto lightly floured surface and let rest 10 minute.
• Knead until smooth and then turn into a greased deep bowl. Turn dough to bring greased surface to top. Cover with waxed paper and a towel and let stand in a warm place (about 80F) until dough has doubled (about 1 1/2 hrs).
• Punch down then turn dough out onto lightly floured surface. Shape dough into 1 inch balls. Cover with waxed paper and a towel and let rise on rolling surface until balls have doubled (about 1-1 1/2 hrs).
• TO COOK: Put in to the skillet the 1 1/2 cups milk, butter and sugar.
• Put about 8 of the balls into the skillet. Do not set them to close together. Refrigerate remaining balls until ready to cook.
• Cover and cook over high heat until steam appears. Reduce heat and cook for 30 minute Do not remove cover during cooking.
• Carefully remove dumplings with a slotted spoon to serving dishes and serve with Kirschesosse or Vanillesosse.