|Place of origin||Germany and Alsace|
|Main ingredients||Flour, water, yeast, butter or margarine; sometimes eggs or sugar|
|Cookbook: Dampfnudel Media: Dampfnudel|
Dampfnudel (pl: Dampfnudeln, lit. "steam-noodle"), or in Alsatian Dampfnüdel, is a sort of white bread roll or sweet roll eaten as a meal or as a dessert in Germany and in France (Alsace). It is a typical dish in southern Germany.
Ingredients and preparation
Dampfnudeln are made from a dough composed of white flour, water, yeast, salt, butter or margarine, and sometimes also eggs and a little sugar. The dough is formed into balls about the size of an egg or a fist, left to rise and then cooked in a closed pot, preferably a high-rimmed iron pan with a lid, with milk and butter (or salt water and fat) until a golden brown crust forms at the bottom after the liquid has evaporated. The tops remain white.
Dampfnudels are typically served as a main dish with savoury accompaniment such as cabbage, salad, gherkins, potato soup, lentil soup, or mushrooms in white sauce. They can also be served as a dessert with vanilla custard, jam, or boiled fruit. In Bavaria and the Palatinate, however, Dampfnudels are traditionally served as the main dish even though they're normally served sweet in those regions.
Helga Rosemann, Dampfnudeln: Eine pfälzisch-bayerische Spezialität (Offenbach: Höma-Verlag, 2012), ISBN 978-3-937329-65-9.