Dampfnudel

Dumplings are a traditional pastry of the southern German cuisine. They are made from yeast dough that is fried and steamed simultaneously in a pot with a lid, so that they have a crispy bottom and a soft surface. They are available with and without filling, the Palatinate variant is basically unfilled.

Preparation

Steamed dumplings are made from yeast dough. The dough, which sometimes contains milk, flour, yeast, salt, a little sugar and fat ( eg butter ) and eggs, is formed after a reasonable walk to fist-sized balls. These are cooked in a covered pot containing some milk and butter ( Bavarian recipe ) or salt water and fat ( Palatine recipe ). In contrast to similar Germknödel which is cooked exclusively in boiling salted water or steam, develops in the Dampfnudel where it touches the bottom of the pot, a golden brown crust ( depending on the preparation sweet or salty), after the added liquid (after about 15-25 minutes) is overcooked. Since the crust is lightly glued to the bottom of the pot, for cooking usually a pot with a thick bottom and particularly good non-stick coating or classic a heavy cast iron skillet used. So that the steam does not escape, the pot lid is usually complains additionally.

Attached Dampfnudel

Variants

The dumpling can be served as a main dish, for example, cabbage, lettuce, cucumbers and mushrooms with cream sauce. For dessert, the dumpling can be eaten with hot or cold custard, Weinschaumsoße or compote.

In the Palatinate the dumpling is a traditional main course, which includes sweet side dishes (eg wine sauce, custard or eingekochtem fruit like Mirabelle plums, pears or similar ) or with savory side dishes is eaten (for example, potato soup, stew or pork pepper) either.

Typically it is there first to submit a vegetable or potato soup, are eaten to the steamed dumplings and then in the "second speed " steam noodles to eat with a sweet sauce.

Steamed dumplings is also available in Chinese cuisine. These are called baozi, made ​​of yeast dough, and cooked in baskets in the vapor. They are filled with mostly meat and vegetables.

Origin

Whether their origins lie in the Bavarian Palatinate, or in the kitchen, is controversial. Thus, the Bavarian Ministry of Agriculture has taken the steam noodle in an internet database in which Bavarian specialties are listed. This led to a letter of complaint of the Rhineland- Palatinate Minister of Agriculture Hendrik Hering (SPD ) to its Bavarian colleague Josef Miller ( CSU). From the Munich Ministry but was assured that Dampfnudel belongs " not guaranteed " to the specialties, the Bavaria wants to protect the EU. In the Palatinate the Dampfnudel am consumed with salt crust.

Word origin

The word " pasta " is probably a variation of dumplings and thus part of a large stem German words that express the syllable kn - thickening (node ​​, Ragdoll, tuber, bud, knob, button ). Today we expect in the noodles especially on pasta. The term includes but much more.

Legends

There are so -called Dampfnudel goals in the Palatinate places Kandel (Pfalz ) and Freckenfeld. The archways of these gates are decorated with more than a thousand each stone steamed dumplings. To the Freckenfelder Dampfnudeltor entwines following legend: In the Thirty Years' War put a Swedish cavalry squadron, although the Swedes as the community citizens at that time were Lutherans, a high demand for money to citizens. In default, they threatened to plunder and murder. However, a delegation reached at the Swedish captain, that his demand was mitigated: he and his soldiers should be tasted satisfactory, then he will spare the population. In response, the master baker John Muck cook his wife and the maid a cauldron sauce and ordered them vigorously abzuschmecken with wine. He buk with his companions steamed dumplings, to every soldier was satisfied: total 1286 pieces. The squadron accepted the serving dish, and had satisfied the village from further extortion or even destruction and murder.