The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.

Dampfnudeln mit Weinschaum (Sweet yeast dumplings with wine cream)

3 comments

For children: Serve with vanilla sauce

Ingredients for 12 pieces:

For the dumplings:

  • 1/2 cube of yeast (about 20 g/ 0.8 oz)
  • 2 T sugar
  • 1/8 liter lukewarm milk
  • 300 g (10.6 oz) flour + flour for forming
  • 50 g (1.75 oz) butter
  • 1 egg
  • salt
  • zest from 1/2 untreated lemon
  • 1 T clarified butter (Butterschmalz)

For the wine cream:

  • 4 egg yolks
  • 4 T sugar
  • 3/8 liter semi-dry white wine (for example, muscat wine from the Palatinate – Pfälzer Muskatwein)
  • zest from 1/2 untreated lemon

Preparation time: about 1 1/4 hours

Per portion: 210 calories

Directions:

  1. For the dumplings, crumble the yeast in a cup, stir with 1 tsp sugar and 3 T milk until smooth.  Add the flour in a bowl, add the yeast mix and stir with some of the flour.  Cover and set the bowl aside for 15 minutes.
  2. Melt the butter in a pan and remove from the heat to cool.  Add the rest of the milk and sugar, the egg, 1 pinch of salt and the lemon zest to the flour mix in the bowl.  Dribble in the cooled butter.  Mix the ingredients in the bowl to form a dough, knead well for about 10 minutes.  Form the dough into a ball, cover, and let sit for 30 minutes.
  3. Put the clarified butter in a roasting pan with a lid, add about a fingertip depth of water and stir in a tsp of salt.  Slowly heat.
  4. Knead the dough again. Take an egg-sized portion, form into a ball with floured hands and set in the pan.  Allow enough room between the dumplings for them to expand.
  5. Cover the pan with a kitchen towel then close the lid tightly.  Over medium heat, simmer for about 30 minutes.  Don’t open the lid until you hear a sizzling noise.  The dumplings are done when they have expanded well and are crispy on the bottom.
  6. For the wine cream, beat the egg yolks and sugar in a bowl until light yellow and creamy.  Set in a waterbath, add the lemon zest.  Little by little, add the wine, and whisk strongly to a foamy sauce.

Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!

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{ 3 comments… read them below or add one }

1 Lynn October 5, 2009 at 2:26 pm

Christina… I LOVE LOVE LOVE dampfnudeln. I serve them with vanilla sauce and berry sauce. It is one of my favourite desserts. Will this be the first time you make it? The first time I tried it was at a friend’s place in Potsdam. I’ve been in love with these beauties every since and make them every cold summer (or winter as they call it here in Australia).

2 Christina Geyer October 5, 2009 at 2:41 pm

Yeah, it’s the first time I’m making them. The first time I ate them was last week if you can believe it! Delicious! I had them with Bavarian vanilla sauce, but the wine sauce sounds amazing.

3 Sprite December 31, 2009 at 5:49 pm

Hello Christina! We just returned from a Christmas Market and we ate our first Dampfnudle after living in Germany for 3 years. We searched the net for this wonderous recipe and came across your page! Must I say, we are HIGHLY impressed! We love it, we shall be coming back for more German receipes!

Thank You!!

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