BAIRISCHE DAMPFNUDELN, No. 2

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))

Instructions

  1. 1Make the dough as directed in the original recipe (not provided). Add 1 tablespoon of butter to the dough.
  2. 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.
  3. 3To check if the dumplings are done, take one out and tear it open with two forks. If cooked through, serve immediately.
  4. 4If you have extra dough, bake a pan of biscuits using the remaining dough.
  5. 5Serve the dumplings hot with prune sauce.
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