Dampfnudel is a steam-fried dumpling eaten as a meal or desert. It is an ancient German dish. The Dampfnudel recipe has two variants. It can be made sweet or savory. The flavoring of flour can be changed to suit the taste. This dish is also known as yeast bread and may be eaten as a cake. A dumpling cake soaked in caramel can be delightfully indulging.


History of Dampfnudel

The origin of this dish can be dated back to the 16th Century, when Germany was at war  for 30 years. It was a time when food was scarce in the country and a difficult situation forced a German baker to invent Dampfnudel recipe. It is believed that a hungry Swedish army arrived in a town in Palatine area of Germany. They were famished and would go on a killing spree if not given a hot meal. Johanes Muck, a baker took the plunge and decided to make something with little flour and other scarce ingredients. This is how Dampfnudel was invented.


Ingredients and Preparation Method: Yeast Bread

Dampfnudel recipe includes the following ingredients, white flour, water, yeast, salt, butter, margarine, sugar and egg. Yeast helps in making the dumplings fluffy, it adds volume and enables the dough to rise. This dough is made in the shape of balls and steamed in a closed iron pan with milk and butter. It is steam-fried until the milk and butter is reduced in quantity and the lower crust turns brown. Alternatively, it can be made savory by adding salt instead of sugar and substituting the milk with water.


Serving Style of Dampfnudel

The sweeter version of this dish is commonly served with vanilla sauce. It may also be served with caramel sauce and plum sauce. Vanilla custard jam can also be added to this dish. However, the salted version of this dish can be served with potato soup. Typically, this dish is served hot.


Health and Nutritional Value of Dampfnudel

The Dampfnudel recipe is rich in calories due to the butter content. However, the flour content of this dish makes it a healthy option.