As is true for many German food names, it really doesn't survive the translation as sounding in any way appetising. But they are actually very nice (steamed dumplings would never have grabbed me to try them in the same way).
They are like dense, tasty bread rolls. They can be sweet, and served with custard and compote, or they can be salty. I've only ever eaten the salted ones by themselves, but apparently they go well with potato soup, which I can totally imagine.
I got the recipe from
http://www.wunderkessel.de/forum/hauptgerichte-vegetarisch-vegan/35305-dampfnudel-salzkruste-fotos.html, posted by lilo&stitch. She says that she takes it out to rise in a covered bowl, and uses the TM to make potato soup in the meantime.
Makes enough for 4-6 people.
210gr. Milk
100gr. Butter 4min./37°/Speed.2 to warm
then add
500gr. flour
1/2 cube fresh yeast, or 1.5 tsp dried yeast
1 Egg
1 Pinch Salt
2 tsp sugar
2 min.30 sec./ knead
Leave it to rise for 30 minutes either in the TM bowl, or in a covered bowl.
When it's risen form into golf ball size rolls. (you can follow the link above to see photos of the whole process)
Take a deep frying pan, or large pan, or covered baking dish, or a remoska. Cover the whole of the base with oil (I used melted butter). Then add a cup of water and 1 tsp salt. Bring to the boil.
When it's boiling, add the Dampfnudel dough. Steam for 5 mins at a fast boil, until most of the water is gone. It will hiss a couple of times. Remove lid and take the Dampfnudel out. They should be plain above, and have a brown crust underneath - like this picutre.
In an oven you'd cook at 180oC for about 40 mins.
For a sweet version, replace the water and salt with milk. And replace the salt in the dough with sugar.
