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| Type | Dumpling |
|---|---|
| Place of origin | Germany andAlsace |
| Main ingredients | Flour,water,yeast,butter ormargarine; sometimeseggs orsugar |
ADampfnudel (German pronunciation:[ˈdamp͡fˌnuːdl̩]ⓘ;lit. 'steam noodle'; pluralDampfnudeln,Alsatian:Dampfnüdel) is adumpling eaten as a meal or as a dessert inSouthern Germany,Austria,[1]Switzerland, and inFrance (Alsace-Moselle). It is a typical dish in southern Germany.
The origin of the Dampfnudel is unclear. Friederike Luise Löffler, housekeeper at the ducal court in Stuttgart, listed various Dampfnudel recipes in her 1791 bookNeues Kochbuch oder geprüfte Anweisung zur schmackhaften Zubereitung (New Cookbook or Proven Instructions for Tasty Preparation), Stuttgart cook Friederike Luise Löffler listed various Dampfnudel recipes, one of which was explicitly referred to as Bavarian Dampfnudel.[2] There areDampfnudelcity gates inFreckenfeld andKandel, two towns in theRhineland-Palatinate, in western Germany, near the border with French Alsace.[citation needed] It is reputed that, during theThirty Years' War,Swedish troops arrived at Freckenfeld and demanded ransom. Master baker Johannes Muck, with his wife and apprentice, made 1,286Dampfnudeln to feed the soldiers, who then spared the village from further extortion and pillage.[3] TheDampfnudeltor (Dampfnudel gate) even features on thecoat of arms of the municipality of Freckenfeld.
Dampfnudeln are made from adough composed of whiteflour,water,yeast,salt,butter ormargarine, and sometimes alsoeggs and a little sugar. The dough is formed into balls about the size of an egg, left to rise and then cooked in a covered pot, preferably a high-rimmed iron pan with a lid, either in a mixture of milk and butter (the Bavarian style) orsalt water andfat (the Rhineland-Palatinate style) until a golden-brown crust forms at the bottom after the liquid has evaporated. The tops remain white.
Dampfnudeln are typically served as amain course with savoury accompaniment such ascabbage,salad,gherkins, potato soup, lentil soup, ormushrooms in abéchamel sauce. They can also be served as adessert withvanillacustard,jam, or boiledfruit. InBavaria, however,Dampfnudeln are traditionally served as the main dish even though they are normally served sweet.[citation needed] In thePalatinate they are served as a main dish and with a salty crust.
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