Something I reminisce, we had Dampfnudeln with Potato soup some weekdays at our house. The fluffiest (!) German steamed yeast dumplings made with my Mother’s recipe
Dampfnudeln have an ingenious cracking crust on the bottom, and an addicting play of salty sweetness. The ingredients are more than simple, but the preparation is exactly the reason why it tastes so darn good
“Germknödel“, in some regions called “Sweet Dumplings”, are similar and a type or variant of steamed yeast dumpling that is very common in Austrian and South Bavarian cuisine.
I still had my Mother’s (RIP) recipe and I cooked these “Dampfnudeln” for the first time. So far I have never dared to do it, but now I claim it to be mine.
You too tired to make “Dampfnudeln” at the end of the day? Believe me, it’s worth the effort. Anyone who has ever bitten into such a perfect steamed dumpling knows why, it’s best when still lukewarm with its sensational crust!
I think I succeeded, now it’s time to savour this steamed yeast dumpling with some poppy seeds and buy here: Vanilla sauce from Amazon.