BAIRISCHE DAMPFNUDELN, No. 2
These Bavarian steamed dumplings, or Dampfnudeln, are a comforting and unique treat. The recipe calls for steaming the dough instead of baking, resulting in a fluffy, tender dumpling with a slightly chewy texture. Served hot with a sweet prune sauce, these dumplings are a satisfying and traditional dessert.
Ingredients
- 1 tablespoon Butter
- Prune sauce (Quantity estimated (not specified in original recipe))
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Instructions
- 1Make the dough as directed in the original recipe (not provided). Add 1 tablespoon of butter to the dough.
- 2Instead of baking, steam the dumplings. If you don't have a steamer, improvise: Put a kettle of boiling water on the stove. Set a colander on top of the kettle and place the dumplings in the colander, being careful not to overcrowd them. Cover with a close-fitting lid and place a weight on top to keep the steam in. Steam until the dumplings are about twice their original size.
- 3To check if the dumplings are done, take one out and tear it open with two forks. If cooked through, serve immediately.
- 4If you have extra dough, bake a pan of biscuits using the remaining dough.
- 5Serve the dumplings hot with prune sauce.
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