➤ by Oma Gerhild Fulson
Dampfnudeln, those delicious German steamed dumplings (literal translation: steamed noodles), are the perfect recipe to learn since they can be used as a main course and a dessert course.
Thankfully, it's a recipe that's not at all hard to master. Just a bit of patience and watchfulness and you'll soon be enjoying this classic German food.
Popular in southern Germany, these are usually something people remember from their Oma's kitchen.
Steaming hot Dampfnudeln with a silky vanilla sauce poured all around or enveloped in a most delicious gravy as shown below. (Yes, this is rouladen gravy. THE BEST!)
I was in such a hurry to eat the Dampfnudeln in the photo at the top, that I totally forgot to put the veggies on the plate. After all, who needs veggies when this steamed bun is drenched in rouladen gravy? Even the rouladen aren't necessary!
Dampfnudeln are also known as German steamed buns ... because they truly taste like freshly baked buns, only without a crusty interior ... but a yummy crusty bottom.
... by NOT using a knife and fork to cut into these dumplings! Use two forks or two spoons to gently pull apart the steamed roll to expose the fluffy interior.
Once pulled apart, pour in the gravy or sauce. Yes, you can use your knife and fork to help cut it into pieces to eat, but just make sure you use those 2 forks or spoons to start with :)
Although it's unlikely that there will be leftovers (unless you make more than you need), they are delicious sliced and fried in butter the next day. Topped with your favorite gravy/sauce, you'll enjoy them this way as well.
I've also added the leftover Dampfnudeln on top of some simmering goulash soup I was cooking the following day. Covered and left to warm, they were ready to eat in about 5 - 10 minutes and fit wonderfully with the soup. A yummy "left-over" meal. Tasted just like freshly-made.
Yeast is a living organism. At least, it should be for it to work in baking. That's why the little packets one buys have an expiry date.
I had a packet lying around and, oops, it was expired by just 2 months. I figured I'd test it first and see if it still had life in it. I'm glad I tested it. Below, you'll see the result. On the left, the expired pack and on the right, a fresh pack.
Just put 2 tablespoons lukewarm water into a small bowl. Lightly stir in 1 teaspoon sugar and 1 teaspoon yeast. Let sit, undisturbed for 10 minutes.
It should get all bubbly and increase in volume. If it does, go ahead and continue with the recipe. If not, STOP! Don't even attempt to bake with this. It will be a flop! Ask me how I know ;)
When baking with yeast, all ingredients should be at room temperature.
But, what if you forgot to take the eggs out of the fridge earlier to let them warm up? Easy, just submerge them in a bowl of very warm (not hot ... you don't want to cook these!) water while you wait for the yeast to proof.
I have so many wunderbar memories in the kitchen with my Oma and have had MANY of her most popular and traditional recipes, like this dampfnudeln!
I have had lots of dumpling recipes with Oma, and this one is certainly one of the favorites, especially with gravy. If there's one thing I learned about German dumpling culture with this recipe, it's that you ALWAYS pull it apart first with two forks before pouring gravy inside.
I thought that this was a pretty fun tradition! My sister and I used to make mashed potato 'volcanoes' when we were younger and make a hole in our potato mountain with a fork before pouring gravy inside it. This new dumpling tradition reminded me so much of that! I love when food brings back special memories.
Oma's dumplings are so lecker, and every bite is a treat. With the moist, soft, gravy-covered goodness, what's not to love! Dumplings are a must-have at a German family dinner! Your family will love this recipe. It's fun to make and eat, and best of all ... it's made the best way, the German way!
Learn a little bit about me, Lydia, and my kitchen adventures with Oma!
Is your yeast good? Are your eggs warm?
Ready to make Oma's Dampfnudeln?
Vanillekipferl are melt-in-your-mouth vanilla crescent cookies, similar to shortbread cookies made with ground almonds. Austrian & German traditional Christmas cookies!
Oma's Christmas Stollen is the BEST. Why? Because it's always moist, has a wonderful flavor using Greek yogurt (instead of Quark) and is super quick to make. And it's got Marzipan in it!!!
Oma’s Lebkuchen recipe is SO easy. Made in one bowl, baked, decorated, & cut. It’s authentic German gingerbread that smells like Christmas. The bars taste wunderBAR!
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