One of my favourite German comfort foods. A bread dough that is
simultaneously steamed and fried. Soooo Sooo Good !!
Mom would make Dumpfnudeln on the same day as she baked bread.
She would serve them smothered in Sauerkraut with a side of steamed pork
hocks or fried garlic sausage.
*** They can also be made as a sweet dish , served with a vanilla raisin
sauce or cooked fruit .
Shot
1:
Ingredients:
Bread
dough... Make a batch of your favourite bread dough recipe (enough for 1 loaf
) or use the easy method and buy ready to bake bread dough.
1/2 C
water
1
Tbsp.soft butter or margarine
Shot
2:
When
the dough has risen to double in size, punch down. Pinch off pieces the size of
a golf ball , shape into balls & place 2 inches apart on a lightly oiled
baking sheet. Cover with saran wrap and a towel and let rise again until
doubled....approx. 45 mins.
Shot
3:
On
med. low heat, melt 1 Tbsp, butter and 1 Tsp. extra virgin olive oil in a large
skillet. Add approx. 1/2 C water and bring to a boil. Quickly add the
dumpfhnudeln to the pan and cover. Turn to simmer & simmer for approx. 25
mins. ..until all the water has dissipated...you will hear a crackling sound
when they are done.
*****
DO NOT PEAK UNDER THE LID WHILE COOKING !!!!
Shot
4:
Turn
off the heat. We like ours with a very golden crunchy crust so we leave them
frying for a few minutes extra after water has dissipated.
Shot
5:
Served
here with an oven fried pork loin chop and braised cabbage with onion, carrot
and green pepper.
Enjoy!!!!
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