<span itemprop="name">Dampfnudel</span>


Dumpling dough

  • 2 3/4 c all purpose flour
  • 1 tbsp. yeast
  • 1 tsp. salt
  • 1 tbsp. sugar
  • 1 eggs
  • 1/4 c butter, melted
  • 1/2 c milk


  • 1 c beef broth
  • 3 tbsp. butter
  • 1 tbsp. sugar
  • 2 dashes worcestershire sauce


Dumpling dough

  1. Mix all the dough ingredients together in the bowl of a stand mixer fitted with a hook attachment, add more milk as needed. Knead for 7 minutes until the dough is smooth.
  2. Rest the dough for an hour in a lightly greased bowl covered with a towel in a warm spot.

Steaming liquid

  1. In a large pan with a tight fitting lid add all of the ingredients for the steaming liquid, turn on to medium low heat.
  2. Divide the dough into 8 pieces, pinch and roll them into tight balls and place them in the pan, evenly spaced.
  3. Put on the lid and steam for 25 minutes, do not remove the lid, do not peak or the dough will deflate.
  4. Remove the lid and steam for a further 5 minutes to reduce the liquid. Check the bottom of the dumplings, cook until golden brown and a little crispy.

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