Taste and atmosphere
About
Traditional yeast dough dumplings from Rhineland-Palatinate, steamed to create a distinct salty crust at the bottom.
Flavors, dishes and restaurants
Cuisine
Pfälzer Dampfnudeln are the most characteristic pastry of the Rhineland-Palatinate region. Unlike sweet versions in other areas, here they are enjoyed as a main course with both sweet sauces or savory soups. The crispy, salty crust formed at the bottom is its defining feature.
When preparing this special dish, the lid must never be opened during the steaming process. It represents one of the finest steaming techniques in Deutschland. You can locate authentic bakeries on the Map.
Ingredients
- 500 g flour
- 25 g fresh yeast
- 250 ml warm milk
- 50 g butter
- 1 tsp sugar and 1 pinch of salt
- For the bottom: 150 ml water, 1 tbsp oil, 1 tsp salt
Preparation
- Knead a smooth yeast dough using flour, yeast, sugar, warm milk, melted butter, and a pinch of salt, then let it rise.
- Shape the dough into equal-sized rolls and let them rise again on a floured surface.
- Mix water, oil, and salt in a wide pan with a tight-fitting lid. Place the dough rolls inside.
- Close the lid tightly and cook over medium heat for about 20 minutes until the water evaporates and crackling sounds are heard.
Practical notes before you go
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