Dampfnudeln, German poached rolls or dumplings, can be sweet or savoury. This is a savoury version, straight from a real German oma!
1 person made this
500g plain flour
1 packet dried active baking yeast
50g margarine or butter
salt, to taste
2 tablespoons lard, or as needed
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Method Prep:3hr › Cook:1hr › Ready in:4hr
Place flour and yeast in a large mixing bowl and mix well. Add milk, margarine or butter, egg and salt. Knead into a soft dough and leave for 90 minutes, covered, to rise.
Generously dust a work surface. Roll the dough to 5mm thick, then use a glass to cut out circles of dough. Cover with a cloth and let rise for 90 minutes.
Add 125 to 250ml of water to a heavy saucepan or casserole dish (enough to cover the bottom of the pan) along with a generous pinch of salt and the lard. Arrange dough circles in the pan; cover and cook over low heat until dough is cooked through, about 15 minutes.