I love the Great British Bake Off. Who doesn’t?! Amazing bakes, a few disasters, a bit of comedy and best of all so many new ideas of things I didn’t know existed.
One of the most interesting things that I hadn’t ever heard of was dampfnudel, a steamed German dumpling with custard and plum sauce. This was a technical challenge back in season 4, back when they covered a little history or had some story behind a lot of their technical challenges and there was a song. You have to watch this video, it’s a whole song about dampfnudel, it’s amazing!
I’m good at baking and I’d make dessert all the time if my husband had a stronger sweet tooth, so instead I bake in a savory direction. I took the idea of dessert dampfnudel and figured they’d work really well to accompany some German sausage, just a little less sugar. This bread is made in a unique way, the bread is steamed in a little bath, the liquid eventually evaporates and the bottoms start to crisp with a little sticky goo accumulating around the edges.
My savory dampfnudel are steamed in beef stock with a little bit of sugar to help the bottoms caramelize and some butter resulting in a beautiful reduced liquid. The dumplings themselves are fluffy and tender, they scream out to be dragged through a pool of gravy soaking up the last remains of sauce with your meal.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me”…