Dampfnudel is a sweet and tasty dessert. A steamed German dumpling, it really is a special traditional recipe. Get out some of your basic pantry staples and give this treat a try.
- 4 cups bread flour
- ½ cup granulated sugar + ¼ cup granulated sugar
- 7 grams instant yeast
- ⅔ cup warm whole milk + ⅔ cup whole milk
- 2 large eggs
- ⅓ cup butter, softened + 3 tbsp butter, softened
- Finely grated zest of 1 lemon
- ½ cup butter
- ½ cup heavy whipping cream
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
Simple Strawberry Topping:
- 1 Pound of fresh strawberries, diced
- ½ cup of sugar
- Add strawberries and 1/2 cup sugar to a bowl, toss lightly, and put in the fridge. This can be done the night before if you want.
- Add flour, 1/2 cup sugar, yeast. ⅔ cup warm milk, eggs, and ⅓ cup softened butter and turn the mixture round with your fingers, until you’ve picked up all the flour from the sides of the bowl. Use the mixture to clean the insides of the bowl and continue until the mixture forms a rough dough.
- Add lemon zest and mix on low with bread kneading attachment for 3 minutes.
- Knead manually until all flour is integrated. This should be quick.
- Place in a lightly oiled bowl, cover with saran wrap, and allow to rise in a warm area until doubled in size (about 1 hour)
Knead on a lightly floured surface until smooth.
Divide the dough into 12 pieces and roll into balls.
- Add 3 tablespoons butter, ⅔ cup of whole milk, ¼ cup sugar to a large saucepan over medium heat
- Mix until the liquid is well combined and liquified.
- Remove from heat and add 12 balls to poaching sauce evenly separated.
- Cover and set aside for 15 minutes.
- While that is aside, combine Vanilla Sauce ingredients in a small sauce pan and put over medium heat.
- Cook and stir until all ingredients are melted and combined.
- Return the dumpling saucepan to medium-low heat and cook, covered for 25 minutes. Watch to make sure these do not burn. The idea is to create a light brown caramelization on the bottom, but not burn.
- Serve dumplings individually with vanilla sauce and strawberries.
- Make the strawberry sauce the night before for the best results, but can be started the same day, as well.
- I use strawberries, but any berry topping would work well for this dessert.
- Use an excellent nonstick saute pan with deep sides for the best results. Mine is 12" wide with deep sides.
- Watch to ensure the poaching/steaming liquid does not burn. This is the trickiest part of the recipe... you want a golden brown caramelized bottom, but not burned.
- I use a KitchenAid, but the dough can be kneaded manually.