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Pfälzer Dampfnudeln (Palatinate steamed yeast dumplings)
A German classic from Rhineland-Palatinate: in the Palatinate, Dampfnudeln come to the table with a salty crust, sweet with vanilla sauce or savoury alongside potato soup. Under the golden brown, crisp base the yeast dough is as soft as cotton wool and soaks up the warm sauce. Serves 4.
Kochzeit
60 min
Portionen
4
Zutaten
15
Nährwerte
pro Portion885 kcal
Kalorien
21 g
Eiweiß
34 g
Fett
123 g
Kohlenhydrate
Zubereitung
- 1
Dissolve the yeast in the lukewarm milk. Mix the flour with the sugar and the salt, add the yeast milk, the soft butter or margarine and the egg and knead everything to a smooth dough. Cover the dough and leave it to rise in a warm place until it has doubled in volume.
- 2
Knead the dough through and shape it into 8 balls of equal size. Set the balls on a floured cloth, cover them and leave them to prove once more.
- 3
For the vanilla sauce, heat the milk. Stir the egg yolks, sugar, cornflour and vanilla sugar together, stir in the hot milk and cook everything gently over a low heat until the sauce thickens and coats the back of a spoon. The sauce must not boil, otherwise it will curdle.
- 4
Melt the clarified butter in a wide pot with a well-fitting lid. Stir the water with the salt and pour it in carefully.
- 5
Set the balls of dough into the pot spaced apart, put the lid on and cook them over a medium heat without opening the lid. The Dampfnudeln are ready when the water has evaporated and a clear crackling starts up in the pot.
- 6
Set the Dampfnudeln on warmed plates with the crisp, salty crust uppermost and serve them at once with the warm vanilla sauce.
