German / Austrian Dampfnudeln & Germknödel - Sweet Yeast Dumplings ✪ MyGerman.Recipes
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- Опубликовано: 13 окт 2019
- Dampfnudeln and Germknödel are sweet yeast dumplings, served in a warm vanilla sauce and topped with poppy seeds. They are a traditional food in the south of Germany and in Austria. Here is how to make them at home, it's really very easy!
Recipe Link: mygerman.recipes/dampfnudeln-g...
Link to Vanilla Sauce: mygerman.recipes/vanillesauce-...
Link to Plum Spread: mygerman.recipes/plum-jam-germ...
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I just made these and they are absolutely incredible! Not too sweet which is perfect. I made your vanilla sauce to go along with them and it is wonderful. Thank you so much for sharing your delicious recipes.
OMG, I just came across this video, and l felt immediately home sick! Haven't been back to the "old country" in 40 years...but l well remember how great grandma made those! Also love the dirndl you're wearing - l had one black and green. Thank you for posting this recipe - alles Gute!😊
My mother would never make them but my older sister did, in the oven. I just recently started to experiment with them on the stove top, so far a winner every time, just do not open the lid :) and I do not use any sugar in the dough either, that way I can fill them savory or sweet.
LOVE your Dirndl! looks so nice on you!
Thank you! This was my late husband favorite dessert because he studied in austria and now I can make it for my kids
Enjoyed your video very much. My family is Austrian from the eastern side close to what used to be Yugoslavia, now Slovenia, where my mother was from. The borders changed a lot there too, but the style of my mother’s cooking was more Austrian. She liked to make zwetschgenknodel, with fresh plums. The dough was a mixture of flour, potatoes and eggs which after boiling would be sautéed in butter & then sprinkled with buttered bread crumbs, sugar & cinnamon. I will have to try the dampfknodel. Thank you for sharing!
My favorite desert from Austria and I had it while I was skiing in Austria. Beautiful, thank you for sharing this recipe can’t wait to make it myself and enjoy my germknodel ❤️
My pleasure 😊
I used to make a point of having Germknödel everytime we went skiing in St Johann in Tirol each year. Despite the exercise every day, I would put on a few pounds by the end of the holiday - but it was well worth it. Jetzt kann ich dies zu Hause machen - danke schön.
These are some of my favorite comfort foods from my time in Germany. The number one thing I look for at the Christkindlmarkt. I went back for Christmas in 2019 with my son, and he too became a fan!
Thanks for showing the 2nd pan. It teaches what not to do. good job!
My German mother used to make this with the Italian prune plums, but baked this in the oven rather than steaming them. Delicious as well.
My mother made this with the plums, also. She boiled them in water.
there are different ways for sure! My oven is not working right and I was so hungry for something like this today; I made them on top of veggies and had some cheese inside, was delicious. BUT I still want the sweet variety now!!!
We have been anxiously awaiting your recipe for this dampfnudeln dish and what a surprise. We have never had any knowledge of making this dish other than steaming, so this will be a treat to make it in sweetened milk. Also, we never stuffed the dampfnudeln, but rather just sliced it open to add jams or our preferred vanilla sauce. Glad we decided to wait for your recipe before making it again. It will be a new experience for us. Thank-you My German Recipes.
P.S. We will try to accomplish the caramelized bottom to our dampfnudeln when making it in the pot.
Be careful not to let it burn though 😀
@@MyGermanRecipes,
It will be worth, I am sure, the effort of trying lol.
I was wondering, could you not have continued cooking with the pot uncovered?
Anyways, just a thought and thanks for the warning.
We shall be vigilant.
Yes, I probably could just have some of the liquid evaporate until I get the desired caramelized crust.
Yessss... finally Dampfnudeln!
A recommended video for you about baking Bauernbrot on a RUclips: Handwerkskunst! Wie man ein echt gutes Brot backt. SWR Fernsehen.
I remember as a young man going in the Alps with my Uncle and Aunt and they ordered the dish for me to try.
I loved it and ate the whole thing. And yes it was bigger.
Hi, I like how you show things, it's easy to follow and I will certainly make these Dampfnudeln, thankyou!
You’re welcome 😊
Both kinds look fabulous!!! Many thanks! 🍺💚
I love all yr videos! Love yr white kitchen & the way you teach online.
Thank you :-)
My parents were german but made the steamed ones in a large pot called them vooktee though and the sauce was pooklamouse. Probably not spelled right. We tore the steamed bread and dipped in milk/sugar sauce.
So glad I found your video. I will try to make this. Thanks for sharing how to make dampfnodel . Hi from Norway 🇳🇴
Am sure it’s still edible, looks delicious. Yum
Thank you for sharing your recipes.
It’s a pleasure!
I will be making this tonight for me and my kids. All the recipes I have tried on your channel have been amazing!
Thank you :-)
I love it when they are steamed
in a frying pan with salted water and they have a golden brown crispy bottom. Thank you for sharing your recipe. 🇩🇪
That is the only way my mother made them and we always ate them with watermellon. I just wanted a recipe for the dough so I could try to make them in the frying pan. I hope it works for that.
What a delicious looking dish I have always wanted to try this after seeing it in a restaurant in Seefeld Austria after crosscountry skiing. I actually had my favourite dessert that day Kaisersmarm perhaps you could show how to cook that as well.
I have been to Seefeld, too! :-)
The Kaiserschmarren video is already on the channel, you can find it here: ruclips.net/video/Tj_tOjeXIT8/видео.html
Another video from yummy mommy. Delicious
Looks delicious.
Thank you!
Yummy! Man I wish I could come eat from your “restaurant” :)
Thank you for the nice video. I am learning so much. Where did you get you pastry board? I like that it is not too thick.
Hi Wendy, I got that pastry board at IKEA. I love it very much.
It looks quite a dense dough, is it similar in feel to gingerbread?
I cannot wait to try this recipe! I love everything I’ve made from your channel so far. I also notice you have an epic coffee bar behind you in the kitchen. Do you have any coffee recipes?? I would love to try something new.
I have a coffee/espresso torte in the planning but it will take a couple of weeks before I get to it.
My German Recipes I meant coffee to drink 😁, but that sounds amazing! Coffee in/with dessert is perfection ❤️
Germans indeed drink a lot of coffee but we are very simple at it: Filtered coffee is most common. The secret is on the brand of coffee. Some places sometimes have German coffee like Jacobs Krönung. I‘ve seen it at Marschalls sometimes. Aldi has German. brands, I think. I myself can‘t drink much coffee because I am very sensitive to cafein and can‘t sleep from it. I only have a latte in the morning before 9 am and that‘s it.
👍😊
can you put chocolate or custard in the center instead?? or even chopped apples?
Sure, why not. Just give it a try.
I am having Oktoberfest. Could I freeze the dough ahead? Then thaw dough on the day of the party and put the plum spread and cook. Thank you
No, that won't work. This must be made fresh and I recommend to practice making these before having guests.
@@MyGermanRecipes Thank you for the tip.
I tried the germknodel but it was dense, like a biscuit. Whats the best king, or type of flour to use in this recipe? Thanks
I don't think the flour was the problem. I use all purpose flour, nothing fancy or specific. I think your yeast didn't work out. Maybe the yeast was old or the milk too hot or the dough didn't rise properly due to room conditions like it was too cold or there was a draft ... many possibilities and hard to tell from here. I hope you have more success next time!
🥰
Das vermisse ich hier in Amerika
They look a lot like Chinese steamed pork buns, Bao except with plum paste as a filling as opposed to a sweet marinated pork mix. The ones cooked in cream and sugar are particularly interesting. Thanks for sharing as always 👹
Germknödel has it‘s origin in Vienna/Austria - so it is Austrian food and not german!
Actually, they have their origin in the bohemian kitchen from where they spread to Austria and Bavaria (part of Germany). The borders of these two countries changed frequently. My more recent ancestors lived at the border and were sometimes German, sometimes Austrians. But the food in that region is mostly the same. So both counties share a lot of recipes, often just with a little difference. Like, the Wiener Schnitzel is made with veal while the Bavarian Schnitzel is often made with pork.
My German Recipes I‘m sorry, but Germknödel are typical Viennese Cuisine! I‘m often in Bohemia and Germknödel are not existing there...
@@lordnat1968 doch des stimmt scho, in Tschechien und Polen homs de a.
haßt durt hoid anders und hot oft a andre füllung :D
@@lordnat1968 You do realize that when Germknodel was invented, Austria didn't even exist, right?
A GERMAN SPEAKING ENGLISH!