SWEET OR SAVORY DAMPFNUDEL
Fell in love with these during my time in Germany and I've craved it on a regular basis since.
Provided by mumoyer
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h35m
Yield 8
Number Of Ingredients 22
Steps:
- Blend 3 cups flour, 1/4 cup white sugar, yeast, and salt in a food processor. Add warm milk, eggs, and 1/4 cup softened butter and pulse until dough forms into a ball. Transfer dough to a bowl and allow to sit at room temperature to rise, about 1 hour. Knead dough and roll onto a work surface. Cut dough into 8 circles using a cookie cutter or the rim of a drinking glass; allow to rise, about 30 minutes.
- Melt 3 tablespoons butter in a heavy pot over medium heat; cook and stir 1/4 cup sugar into butter until browned, about 5 minutes. Add 1 cup milk to butter-sugar mixture. Arrange dough circles in the pot; cover and cook over low heat until dough is cooked through, 10 to 15 minutes.
- Melt 2 tablespoons unsalted butter in a small saucepan over medium heat; stir 2 tablespoons flour into butter until mixture bubbles, 1 to 2 minutes. Gradually pour 1 cup milk into butter-flour mixture, cooking and stirring until thickened, 3 to 5 minutes. Stir 1/2 cup sugar, brandy, and 1 teaspoon vanilla extract into thickened milk mixture until a smooth vanilla sauce forms, 2 to 3 minutes.
- Mix 2 cups sugar and 1/4 cup warm water together in a saucepan over medium-low heat until sugar is dissolved, about 5 minutes. Very gradually add remaining water, stirring constantly, until mixture is smooth, 2 to 4 minutes. Mix maple syrup, cream, 1 tablespoon unsalted butter, and 1 dash vanilla extract into sugar mixture until a thick caramel sauce forms, about 5 minutes.
- Transfer dampfnudel to a serving dish and pour vanilla sauce over each; top with caramel sauce.
Nutrition Facts : Calories 769.2 calories, Carbohydrate 130.8 g, Cholesterol 112.3 mg, Fat 23.5 g, Fiber 1.6 g, Protein 10.6 g, SaturatedFat 14.2 g, Sodium 427.4 mg, Sugar 91.3 g
SWEET GERMAN DUMPLINGS (DAMPFNUDEL)
Dessert German-style, these little dumplings, or 'dampfnudel', can be sweet or savoury. Ours are poached to perfection and bathed in vanilla custard - a comfort-food classic
Provided by Good Food team
Categories Dessert
Time 1h20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 528 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium
DAMPFNUDELA STEAMED GERMAN DUMPLINGS
My grandmother use to make these when I was a kid and we would eat them as bread right out of the frying pan. These have a crisp salty tasting bottom and soft top. So many memories this recipe brings back!!Serve with canned pears.. This is good with very crisp cooked bacon with the sauerkraut and of course sauted onions.
Provided by kzbhansen
Categories Breads
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat milk a bit and dissolve yeast.
- Make a well in the flour and pour the yeast into the well.
- Let rest 1/2 hour.
- Add remaining milk salt and eggs.
- Beat vigorously til bubbles form.
- Knead well.
- Cover and put dough in a warm place Let rise for 1 hour.
- Cut off 1/2 fist size pieces on floured surface let rise 15 more minutes.
- In a deep skillet or dutch oven melt butter and add warm salted water to a depth of 3/4 inch.
- Add dumplings arranged in one layer touching each other.
- Put lid on pot, seal edges where lid rests with damp cloths to insure no steam escapage.
- Cook on med low heat about 20 minutes Dumplings should have a highly desirable brown crust on bottom. May be served with sauerkraut or canned fruit.
GERMAN DUMPLINGS
Steps:
- In a large saute pan, over medium heat, cook bacon until crispy. Reserve bacon in pan with rendered fat.
- In a large bowl, mix flour, salt, pepper, nutmeg, cayenne and baking powder to combine. Beat eggs and milk together in a small bowl and stir into dry mixture until smooth and uniform.
- Bring 6 cups salted water to a boil in a large pot. Poke holes using a pointed chopstick through the bottom of the aluminum pie pan to create a disposable spaetzle maker. Push the dough through the holes into the boiling water. Stir and cook for 3 minutes, or until dumplings float. Remove dumplings and immediately toss in pan with bacon. Season, to taste, with salt and pepper and garnish with parsley. Serve immediately.
DUMPH NOODLE RECIPE - (3/5)
Provided by slebel
Number Of Ingredients 12
Steps:
- Grease the base and sides of a 8 x 12 inch baking tray, 1 1 1/2 inches deep. (Or grease the base and sides of individual ramekins or oven safe baking dishes.) Sift the flour into a large bowl and make a well in the center. Crumble the yeast into the well. Warm the milk to 98°F or until it is just lukewarm, then pour it over the yeast. Stir the yeast and milk together so the yeast dissolves. Take a little of the flour from the outside of the well and sprinkle it in a light, even layer over the yeast mixture. Cover the bowl tightly with saran wrap and leave for 15 minutes in a warm, but not hot, place until the flour on top of the yeast mixture shows signs of cracks. Melt the butter and mix with the sugar, salt, grated lemon zest and eggs, combining all the ingredients well. Add to the flour and yeast and mix with your hand to form a smooth, soft dough. Turn it out on to a lightly floured work surface and knead lightly, just until it is no longer sticky. (You could do all this in an electric mixer fitted with a dough hook.) (I should note that when I reached this stage of the recipe I had to add about 1/2 a cup of flour to achieve the proper consistency, but I also used all-purpose flour instead of "strong flour," which is known in the US as bread flour. The change in type of flour and differences in humidity probably account for the additional flour needed.) Return the dough to the bowl, cover with cling film and leave in a warm place for 20-30 minutes, until the dough has doubled in size. Knock back the dough by kneading it gently on a lightly floured work surface. It should be smooth and shiny and not sticky. Working in a warm, draft-free environment, shape the dough into a long sausage, 1 1/2 inches wide. Cut it into pieces about 1 inch thick and role these into balls. To make neat balls, cup your hand around a piece of dough on the worktop and move your hand in a circular motion, keeping the dough on the worktop and pressing gently while spinning the dough. This should smooth the surface of the ball and make it rounder at the same time. Place the dough balls in the greased baking tin to form neat lines. They should be just touching. Place a piece of lightly oiled cling film over the baking tray. Take care that the cling film is resting on top of the dough balls and not stretched over the edges of the tin itself, so the dough can rise freely. Leave in a warm place for a further 15 minutes, until doubled in size. Preheat the oven to 400 degrees F. Melt the butter for the topping. Remove the cling film and very gently brush the melted butter over the surface of the buns, reserving any leftover butter. Place in the oven and bake for 15 minutes, then reduce the heat to 350°F and continue baking for about 15 minutes, until the buns are golden brown. If you are unsure, pull one of the buns from the tray and break it open; it should not be doughy in the middle. (Note: if your dumph noodles are browning too quickly loosely cover them with a sheet of aluminum foil. This will allow them to continue baking on the inside without adding more color to the outside.) 3/4 cup water in pot plus 1/4 cup oil salt. Put drops in close cook 8 minutes. Stir sauce until it boils, beat egg white until stiff put on top and broil.
DUMPLING NOODLE SOUP
Keep a package or two of frozen dumplings in your freezer for this warming weeknight meal. This recipe is loosely inspired by wonton noodle soup, but replaces homemade wontons with store-bought frozen dumplings for a quick alternative. The soup base, which comes together in just 10 minutes, is surprisingly rich and full-bodied, thanks to the trio of ginger, garlic and turmeric. Miso paste brings extra savoriness, but you could substitute soy sauce or tamari. Scale up on veggies if you like; carrots, peas, snow peas or mushrooms would be excellent additions. Any type of frozen dumpling works in this dish, making it easy to adapt for vegan, vegetarian or meat-loving diners.
Provided by Hetty McKinnon
Categories weeknight, soups and stews, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
- Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
- Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
- Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
- Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
- Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.
PIONEER CUT DUMPLINGS FROM THE 1800'S
Pioneers didn't have much, but what they did have they made the best of. This is a cross between dumplings and noodles, uses only 4 ingredients and is a great comfort food. We have never modified it from the original recipe which has been passed in our family I think forever.
Provided by BARB MAXWELL
Categories Main Dish Recipes Dumpling Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the flour and salt. Add the milk and egg, and mix until it forms a dough. Knead on a lightly floured surface until smooth. Roll out to your desired thickness for dumplings or you can roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup.
- Drop dumplings into boiling broth, and cook until tender. Time will depend on the thickness of the dumplings and how dry they were.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 37.2 g, Cholesterol 25.7 mg, Fat 1.7 g, Fiber 1.3 g, Protein 6.6 g, SaturatedFat 0.6 g, Sodium 458.2 mg, Sugar 1.6 g
RAM NOODLA, GERMAN DISH
MY MOMS RECIPE, AND NOW MINE, THIS IS SOMETIMES CALLED CREAM NOODLES, BUT IT IS DELICIOUS AND I HAVE 3 DAUGHTERS THAT CAN MAKE THE RECIPE THE WAY MY MOM DID, SO ENJOY IF YOU LIKE EGGS, CREAM, ONIONS AND NOODLES YOU HAVE TO TRY THIS
Provided by BONITA VOGEL
Categories Other Main Dishes
Time 20m
Number Of Ingredients 8
Steps:
- 1. YOU NEED TO HAVE AN ELECTRIC FRY PAN WITH A LID THAT SEALS TIGHT. PUT 2 CUPS WATER, 8 TBSPS OF BUTTER FLAVORED CRISCO, AND 2 TBSPS OF SALT
- 2. ROLL DOUGH OUT AS THIN AS YOU CAN, SPREAD A THIN LAYER OF THE FILLING ON THE DOUGH, FOLD INTO STRIPS, CUT AND STRETCH AS FAR AS YOU CAN AND PUT INTO THE FRY PAN. KEEP GOING UNTIL YOU DONT HAVE ANYMORE DOUGH, ADD THE REST OF THE FILLING OVER THE NOODLES AND PUT THE LID ON.
- 3. YOU CANNOT FOR ANY REASON REMOVE OR OPEN THE LID UNTIL YOU DONT HEAR THE NOODLES FRYING ANYMORE, YOU PUT THE PAN ON HIGH, 400 DEGREES FOR 15 MINUTES THEN TURN DOWN TO 250 UNTIL YOU DONT HEAR THE DOUGH FRYING
- 4. WHEN YOU OPEN THE LID, CUT LENGTH WISE AND ACROSS AND USE A PANCAKE TURNER TO MIX IT ALL UP, SERVE AT ONCE
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