Sweet German Dumplings Dampfnudeln
Sweet German Dumplings Dampfnudeln are also known as Germknoedel.
Ingredients for Sweet German Dumplings Dampfnudeln:
- 500 g (1.1 lb) of flour, all-purpose
- 1 pouch of dry yeast, rapid rise
- 100 g (3.52 oz) of sugar
- 1 pouch of vanilla sugar OR 1 teaspoon of vanilla extract
- 1 egg, XL
- 1 egg yolk, XL
- 300 ml (10.14 oz) of milk
- 1 pinch of salt
- 50 g (1.76) of butter
Ingredients for Cooking:
- 50 g (1.76 oz) of butter
- 100 ml (3.52 oz) of whipping cream
- 100 ml (3.52 oz) of milk
Preparation of dough:
Sift the flour into a bowl. Add sugar, vanilla sugar, yeast and salt and stir with a wooden spoon. Make a hole in the center of the flour mixture and place the egg and egg yolk in it. Cover the eggs with the flour. Warm up the milk (lukewarm) and pour it over the flour mixture. Start kneading the dough in a stand mixer or using a handheld electric mixer with the kneading hooks attached. Slowly add the melted butter to the bowl and continue kneading, until the dough loses from the sides of the bowl and is smooth. If needed, knead the dough with flour-covered hands. Cover the dough and let it rise for about 1 hour or until it has doubled.
Shaping and Cooking of the Dampfnudeln:
Divide the dough into 10 equal pieces (each piece about 97 g – 3.42 oz) and roll the pieces to dumplings. Cover the dumplings with a kitchen towel and let them rise for 20 more minutes.
In the meantime mix the milk, whipped cream, and butter, in a saucepan/frying pan and butter the lid. Bring the liquids to a boil, carefully place the dumplings into the saucepan/frying pan leaving some space in between. Cover the saucepan/frying pan, boil the Dampfnudeln for 3 minutes on high, turn the heat on low and let the dumplings simmer for 25-30 minutes.
Sift powdered sugar mixed with ground poppy seeds on top of the Sweet German Dumplings Dampfnudeln and serve them with vanilla sauce, or applesauce, or plum jam.
To find more recipes for German dumplings click here.