Dinner · 120 min · german

Dampfnudeln mit Vanillesoße

All-purpose flour does the heavy lifting here, with active dry yeast rounding it out. A German dinner that takes 120 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 4 cups All-purpose flour
• 2.25 tsp Active dry yeast
• 1 cup Warm milk
• 2 Eggs
• 0.5 cup Granulated sugar
• 0.5 cup Butter
• 2 cups Milk
• 1 Vanilla bean
• 2 tbsp Cornstarch

Steps

1. Mix the yeast with warm milk and a spoon of sugar; when foamy, knead with the flour, eggs, remaining sugar, and soft butter into a smooth dough. Rise until doubled, about an hour.
2. Divide into 12 balls and let them rise again 20 minutes on a floured tray — this second rise is what makes them pillowy.
3. In a wide, heavy pot with a tight lid, melt a knob of butter with a splash of milk and a pinch of salt. Set the dumplings in snugly, cover, and steam 20 minutes over medium-low heat. Do not lift the lid — the steam is doing the work.
4. Listen: when the liquid cooks off, the bottoms fry in the butter and start to sizzle. That golden, crisp bottom against the steamed top is the whole point of dampfnudeln.
5. For the vanilla sauce, simmer the milk with the split vanilla bean, whisk in cornstarch slurry, and cook until it coats a spoon. Serve the dumplings warm with sauce poured over — or, in the Palatinate, with potato soup instead.

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