comfort food just hits the right spot. Sometimes, it feels good to
indulge in a generous serving of carbohydrates. Dampfnudeln can be
counted as one of these dishes taking the rough edges from the troubles
of daily life. I remember them from childhood and I still love them,
doused in vanilla sauce.
My mother used to serve them occasionally as a sweet lunch. I think,
eating a sweet dish as a main course is quite unique to Southern
Germany. The Austrians, for example, also have Dampfnudeln but they
serve them as dessert only. Literally translated, Dampfnudeln means
steamed dumplings. Chinese have a quite similar dish. I just ate Chinese
dumplings in Bombay that resembled Dampfnudeln. But they were stuffed
with a pork mixture.
Dampfnudeln are made from a sweet, rich yeast dough. Butter is an
essential ingredient in this recipe, but it is used in moderation. To
make my dumplings more nutritious, I used whole-wheat flour - my
carbohydrate indulgence comes with a decent amount of fibre.
I actually revived this recipe for a young friend of mine. This girl
shows a remarkable interest in cooking, especially sweets.
Unfortunately, the kitchen of her parents does not sport an oven.
Dampfnudeln are cooked in a pan, so she can make them on her oven top.
When I made this recipe with my young friend, I tried to add a touch of
sophistication: We made a filling of raisins, walnuts, sugar and
cinnamon. The result was not bad, but it left me with an insight:
Sometimes, pedestrian recipes work because they are simple. I prefer my
Dampfnudeln plain, sweet, fluffy dough with plenty of vanilla sauce.
They melt in your mouth and the crust at the bottom gives you just
enough crunch to avoid boring.
I use real vanilla for my vanilla sauce, which makes all the
difference. I think, Dampfnudeln make a good breakfast. You can prepare
the dough in the evening and just steam them in the morning. Personally,
I like them at any kind of the day. It is never too early or too late
to pamper yourself. Just forget about calories and enjoy.
Wishing you happy cooking, always!
Kornelia Santoro with family
Ingredients (for 7 big dumplings):
1 packet dry yeast
4 tablespoons sugar
¼ cup lukewarm water
¼ cup lukewarm milk
6 tablespoons butter
2 ¼ cup whole-wheat flour
½ cup cold milk
For the vanilla sauce:
1 vanilla pod
2 cups milk
2 tablespoons sugar
½ tablespoon corn flour
4 egg yolks