Sauerkraut is usually served with dampdnudel.
Dampfnudel is a traditional dish that probably originated in the southern part of Germany. It soon spread to France and other neighboring countries, where it remains popular to this day. The first written record of this dish is found in a German cookbook from the early 19th century. Dampfnudel can be described as either pasta or bread, and is often considered a combination of the two, depending on how and where it is made. It can be served as a main course or dessert, and can be sweet or savory, depending on the recipe.
The first written record of dampfnudel can be found in a German cookbook from the early 19th century.
Most dampfnudel recipes consist of yeast, flour, sugar, and water. Some may also include milk and butter, adding richness to the dish. After mixing these ingredients, small balls of dough are formed and placed together in an iron pot. The pan is covered with a lid and placed in the oven to cook. The lid is needed to create the smooth noodle-like texture associated with this dish.
Traditionally, steam the nudel dough while it bakes. In the Bavarian regions, cooks add a small amount of milk and melted butter to the pan before cooking. In the Rhineland region of Germany, this milk and butter are replaced with salt and water, or salt water mixed with melted fat. As the pasta cooks, the liquid cooks the pasta. When the dish is ready, all the liquid will have evaporated from the dish.
When ready, the dampfnudel usually has a caramelized brown bottom and sides. The center and top of the dough remain soft and fluffy and retain a light color. A typical diner will consume one or two dampfnudel as a main dish, or a single unit for dessert.
Depending on whether the dish is served as a meal or as a dessert, the dampfnudel can taste sweet. As a main dish, this pasta is usually served with vegetables or sauerkraut. It can also be used as a garnish in stews or broths, and can even be steamed in chicken stock when served this way. Some chefs may even stuff or fill the dampfnudel.
For dessert, this dish is usually topped with a sweet vanilla sauce or served with a rich cream. It can also be eaten with fruit compote. A sugar-free dumpfnudel is often used to complement a much sweeter sauce or cream.