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- Dish type
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
- 250ml milk
- 50g margarine or butter
- 1 egg
- salt, to taste
- 2 tablespoons lard, or as needed
MethodPrep: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.
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Sweet Steamed Dumplings (Dampfnudeln)
This post is also available in: Deutsch
A while ago I received a reader request for dampfnudeln. Dampfnudeln are yeasted dumplings filled with jam (often plum). (Dampf means “steam” and nudel means “noodle”.) They are also called Germknödel or Hefeklöße. (Both terms can be translated as “yeasted dumplings”.) I have to admit I am not an expert when it comes to recipes like this. Dampfnudeln are a Southern German or Austrian thing and I am from the North. It’s funny that I almost never get recipe requests for Northern German recipes. Since the requests usually come from Northern Americans who have German relatives or ancestors, it seems like nobody from Northern Germany ever emigrated to the USA or Canada. I know this isn’t true. So maybe our recipes are so crappy that nobody wants to preserve them. People where probably glad they left them behind.
Anyway, I learned that there are several ways to prepare the yeasted dumplings. You can steam them or boil them in water. Or you can steam them in a milk, fat and sugar mixture. It seems that the water steamed/cooked dumplings are often called germknödel and the ones cooked in milk are called dampfnudeln. But I found a lot of conflicting information on this. The ones steamed and cooked in milk are supposed to have a sticky bottom once they are done. The ones steamed in water are more like enriched, light and fluffy bread rolls.
I tried both methods and had way better results steaming the dumplings in water. (I used crappy equipment. I need to try this again with a better pot.) One thing you read about the cooking in milk method is that you should use a large and heavy pot (for example cast iron) and with a lid that closes perfectly so that the steam won’t escape. One thing you should never ever do is open the lid. Well, our lids don’t close that well. And when I tried to cook the dumplings, the soy milk boiled over so that I did in fact open the lid. I guess my pot just wasn’t deep enough (It’s more like a deep pan.) Of course the minute I opened the lid the dumplings all sank and in the end they came out very dense and chewy. They were still delicious. Just not what I had expected. (You can probably guess what the texture was like by looking at the following picture.)
For my next attempt I filled a large pot with water and placed a steamer basket inside. I steamed the dumplings for 20 minutes (without opening the lid!) and they came out perfectly. So this is definitely my favourite method to make dampfnudeln now. (If you want to try the other version, here is a description. As I said, traditionally these dumplings are often filled with plum jam or compote and they are served with vanilla sauce. My versions are not so traditional, but they are really tasty, too. I filled the dumplings with with mixed nuts and served them with homemade almond cream and store bought rote grütze (red berry compote, my Northern German contribution to the recipe, here is my homemade version.) This was so delicious! The almond cream came out amazing and the slightly tart rote grütze was the perfect addition both to the sweet cream and the sweet dumplings. We ate way too much of this.
Dampfnudeln (makes 8 dumplings, serves 2-4)
110 g almonds (3/4 cup)
120 ml (1/2 cup) almond milk, soy milk, or water
seeds from half a vanilla bean or 2 teaspoons vanilla extract
30 g (1/4 cup) powdered sugar
100 g (3.5 oz) mixed nuts, such as hazelnuts, walnuts, almonds, etc.)
50 g (1/4 cup) sugar
2-3 tablespoons almond or soy milk
240 g (2 cups) all-purpose flour
50 g (1/4 cup) sugar
1 teaspoon instant yeast
1/2 teaspoon salt
120 ml ( 1/2 cup) soy milk
60 ml (1/4 cup) vegetable oil such as rapeseed (canola)
Bring a small pot with water to a boil. Add the almonds and blanch them for 2 minutes. Drain and let cool. Remove the skins. (Even if you have blanched almonds on hand, please don’t skip the cooking step. Just like soaking it makes the almonds soft and easier to blend.)
Combine almonds and remaining ingredients for the almond cream in a blender. Blend until smooth. Set aside.
Combine nuts and sugar in a food processor. Process into a fine meal. Add soy milk and pulse a couple of times until everything turns into a sticky mass. Set aside.
Combine flour, instant yeast, sugar and salt in a bowl. Mix well. Add soy milk and oil. Knead with your hands for two or three minutes. If the dough is still sticky, don’t worry. Most of the gluten will develop during resting. Cover the dough with a damp kitchen towel and let rise in a warm place for about 60 minutes. Since the dough is quite enriched, it won’t rise that much. It definitely will not double. Knead the dough again for one minute. It should now have a silky texture and not stick to your hands or your working surface anymore. Place on a lightly floured working surface. Divide the dough into eight equally sized pieces. Roll them into a disk and place a heaping teaspoon of filling in the centre. Carefully close the dough around the filling and make sure it is properly sealed. You can roll the balls on your working surface once again to reshape them. Place them on a lightly floured surface and cover with a damp kitchen towel. Let rest for 20 minutes. (Again, they won’t rise much.) Place a steamer basket in a large pot, add water and bring to a boil.
Place four of the dumplings in the basket, close the lid and reduce temperature to low. Steam the dumplings in the simmering water for 20 minutes. Remove and steam the remaining dumplings. Serve warm with almond cream and rote grütze, if you have.
Hunting down the german(?) steamed *bread* dumpling
i'm trying to track down the origins (or find out what the more accurate version is) of a meal my family makes. it's our "traditional german" meal of a pork roast, with saurkraut and steamed bread.
i know this set-up is pretty standard german/austrian fare, but online i can only find variations on "dumplings" -- no one seems to do it the way my family does. nor can i find the word "kvigelda" (or anything like it) which is what our family refers to this bread/steam dumpling as. (it's been passed on phoenetically, and none of us speak german so we can't really guess at what it might mean.)
to make it, we take what's basically standard white bread dough, roll it out, brush it with butter, cut it into strips, roll them up, and steam them over the saurkraut.
i don't know if it's actually german, some other part of europe, or if it's just some variation (bastardization) that a family member made up in the mid-west after they moved to america. (i have a feeling our use of frozen, packaged white bread dough is only a couple decades old. )
but the buttering, rolling, and steaming over the saurkraut is what really seems unique. and what REALLY stymies me is the name -- "kvigelda" -- where did it come from?
Dampfnudeln – Sweet Dumplings
Only last Week my friend Frau Dietz from Eating Wiesbaden ran a fabulous round-up of German Christmas Treats You’ve Probably Never Hear Of, where a range of English-speaking expats introduced range of treats available in Christmas markets in Germany. Some I had never heard of – I haven’t really visited the North and East of the country very extensively – but others brought home memories of childhood bliss. One of the sweet dishes that are almost too good to be relegated to a dessert – or too rich, depending on your inclination – are Dampfnudeln. As Emma, the writer behind A Bavarian Sojourn, points out in her contribution, these steamed yeast dumplings are fluffy and light and usually drowned in custard. The light caramel flavour and the crusty underside are what makes them so irresistible – and Emma is right, they are indeed best served with only one spoon. And a big one at that. When I was small, my mum always claimed she couldn’t make them, which surprised me, as she is an amazing baker and cook. In order to feed my addiction I would therefore visit my granny, who would kindly make them with me. Between her, my grandad and myself, we could easily devour an entire casserole of them. If you haven’t hear of Dampfnudeln – literally ‘steamed noodles’ – before, you might have come across its Austrian cousin, Germknödel, which are filled with plum jam and have poppy seeds sprinkled over them. The latter is a popular dish served in those pretty alpine huts in Austria or Germany. Perfect for pres-ski, or in between-ski, or instead of-ski. We sometimes have these dumpling as a sweet lunch at the weekends, each of us adults and teenagers eating between 3 and 4 dumplings, the little one devours at least 1one. Should you have any left over you can warm them up as a dessert the next day (I take mine to work, to make use of the microwave there). Always serve with fresh custard – it doesn’t take a lot of time to prepare and your Dampfnudeln will thank you for it.
Dampfnudeln or Germknödel (makes ca. 16)
- 400g plain flour
- 60g unsalted butter
- 200ml lukewarm milk
- 1/2 tsp dried active yeast
- 1 tbs caster sugar
- 1 egg
- a pinch of salt
Mix the ingredients for the dough and knead them until you have a soft dough: once it comes easily off the side of the bowl and you can see bubbles forming as you mix it it is ready. Cover and rest in a warm draught-free spot (such as a cold oven). After about an hour knock back the dough on a work surface dusted with flour and split it into ca. 16 pieces, which you roll into individual little balls. Cover with a kitchen towel and leave to rest for another 30 minutes. In a large casserole (mine takes over 6l /11 pt/almost 6 qt) or two smaller-sized ones (see pictures), heat up the remaining milk, butter, sugar and salt. Once it is simmering, place the dough balls side-by-side into the mix and cover with the lid. Some people swear on placing a kitchen towel between the pot and the lid to ensure none of the steam can escape. My big casserole does not need extra help, but I used this method when preparing the dumplings in smaller and lighter casserole pots. Don’t be tempted to open the lid half way: the steam would escape and the dumplings would collapse (I can’t actually vouch for that: I’ve always heeded my granny’s gloomy warning). Reduce the heat and steam the dumplings for around 30 minutes: enough time to prepare the custard! Once you can hear a slight crackling noise the dumplings are done: the milk has evaporated and in its place the sugar is burning to form the delicious caramel crust. Serve with the lid still closed and open it at the table drown the dumplings in plenty of custard and dream of a German Christmas market …
Dampfnudeln: The airy dumplings
Dampfnudeln is a traditional pastry dish hailing from Southern parts of Germany. The preparation of Dampfnudeln involves a composition of flour, water, yeast, salt, butter or margarine, and eggs which can also be avoided and a little quantity of sugar.
Yeast is allowed to work on the flour and sugar this makes the dough fluffy and smooth. Then the dough is flattened and turned into dumpling shaped balls. Furthermore, these balls are further allowed to rise and then they are closed in a closed pot with a heavy base. They are ready to serve when they attain a golden brown crusting on the bottom.
Dampfnudeln is generally served as a main dish along with certain savoury accompaniments which may include: cabbage, salad, gherkins, potato soup, lentil soup, or mushrooms in white sauce. At times they are also served as desserts along with a vanilla custard or jam or also with boiled fruits.
The two main regions of Germany where Dampfnudeln hold particular prominence are Bavaria and the Palatinate. In these two locations Dampfnudeln is traditionally served as a main dish despite them being prepared sweet.
As far as its origins are concerned, it’s still a matter of controversy. The controversy has been so much so that once the Bavarian Ministry of Agriculture and the Rhineland-Palatinate Minister for Agriculture got involved. The Bavarian Ministry of Agriculture had in-fact listed the dampfnudeln as a speciality of their region. In this context Hendrik Hering, the Minister for Agriculture of Rhineland-Palatinate wrote a letter of complaint to Josef Miller, his Bavarian counterpart. Nothing conclusive came out until the central ministry got involved and this ordeal resulted in the dampfnudeln being regarded as a speciality of no particular region. However, Bavaria has remained adamant on maintaining the dampfnudeln as a protected dish belonging to its territory.
The Dampfnudeln or as they are generally called: yeast dumplings are a significant part of the cuisine of South Germany. The main ingredients of the dumplings are yeast dough and eggs which can also be excluded from the preparation. The process requires making balls ideally in the shape of any regular dumpling out of the dough. Then they ideally are cooked in a closed pot which contains water, salt and some cooking oil. In the case of the Bavarian version, this pot contains butter and milk as well.
The indication that a Dampfnudeln is cooked right is the golden brown crust that appears on the bottom. For this very purpose a heavy based pan is used, ideally which is made out of cast iron. These dumplings are cooked with the help of the steam therefore, the lid has to at all times remain closed and only removed when they are prepared.
- Flour: 1 lb 2 oz. or 500 grams
- Egg: 1
- Active Dry Yeast: 1 package
- Butter: 3 oz. or 90 grams
- Sugar: 2 oz. or 60 grams
- Salt: 1/8 tsp
- Milk: ½ to ¾ cup or approximately 120 to 180 ml.
- Vegetable oil
First, one must begin by taking a small bowl made out of an unreactive material, preferably out of ceramic or glass. Then you will be required to dissolve the yeast in a little portion of milk.
The next step will requires you to sift the flour. For this purpose take a large sized bowl and a sifter. Make sure that you don’t create a mess in the kitchen while sifting, so be clam and use a gentle hand. With that done, make a depression right in the centre of the flour. In this very spot you will have to pour the yeast mixture and add some a pinch of sugar and then go on lightly stirring as you pour into the bowl. Then you will be required to mix the flour and yeast properly and then let it sit and ferment. This mixture might remain milky so there is nothing to worry about that. The indication that one must be looking for are bubbles appearing in this mixture. This will show that the fermentation process has started.
Now, when the bubbles appear you will have to carefully add the whole egg along with sugar, salt and the melted butter. Remember to seep stirring by using a spatula and also keeping a gentle yet sturdy hand.
Next, you will be required to place this bowl on to the electric mixer along with a dough hook. Then before switching on the mixer add about a cup o 120 ml of the milk and then slowly increase the speed. You will be required to keep on kneading the dough till the point it attains a smooth surface and turns soft. But as a matter of caution, the dough should not be too soft as then it would not retain the shape of a dumpling.
When the dough is ready, you can turn it into a round ball. Place the prepared ball on a parchment sheet and pour some amount of vegetable oil on top. Now cover its surface by using a different parchment paper or a baking sheet and allow it to sit in a warm place. This will further allow the dough to rise in its size. The idea here is that the ball of dough should double in its size. This is done so that after the dumplings are cooked they remain firm and soft in the inside.
Now, first prepare the working surface by sprinkling a very thin layer of flour on top of it. Then place the dough on it and then flatten it. You will have to use quite a bit of force so that all the excess air on the inside gets out. Then go on dividing the flattened dough into 8 equal pieces. Next, you will have to turn each of these eight pieces of dough into dumpling shaped balls. With that done, place these balls on a baking sheet, with an even spacing and cover them by using a damp kitchen towel. Then you must set them aside to rise in a warm place for 20 more minutes or till the point where they get double their size.
In the meantime, you will be required to take a medium sized non-stick pan with a heavy base. Place this pan on high flame at first and pour in about 1 cup or 240 ml. of water and let it boil. When the water begins to boil add about 1 teaspoon worth of salt along with 4 tablespoons worth of olive oil and stir for a few seconds.
Now, immediately but carefully add 3 to 4 dumplings balls into the water and cover the pan and turn the flame to medium heat. You will have to cook them in batches to avoided crowding. Inside the pan the dumpling balls will expand quite a bit. Let them cook till the point where the water evaporates and a nice brown crust appears on the bottom of the dumplings. This should take somewhere between 15 to 20 minutes. The one indication that you must look for is a crackling noise. Dumplings will make this noise when they are almost done. So, one must be prepared to take them out immediately. Also, remember to not open the covering any time before, be patient and let them get completely cooked and only then take the lid off. On the other hand, if you open the lid before they are ready, the dumplings will get deflated.
Also, one more matter of caution, while taking the lid off, this action has to be done in an instant and not let any of the droplets hitting the dumplings. This entire process will have to be repeated till all the dumplings are prepared.
Dampfnudeln can be served both ways, hot or cold. Ideally in German households you will find that they are eaten immediately after they are prepared. Traditionally speaking, dumplings are required to be steamed in a Dutch oven which is made out of heavy cast-iron. In case you don’t find that any regular but high quality but heavy anodized aluminium pan which is also non-stick would serve the purpose. Finally, remember, a glass lid is ideal in this case.
The sweet Dampfnudeln
While preparing the dampfnudel with vanilla sauce the entire recipe remains the same. The only addition is made at the time of serving. The dampfnudel is required to be placed on a serving plate with the bottom up and simply the vanilla sauce along with tart fruit compote are added to it.
How to prepare the vanilla sauce?
- Egg Yolk: 4 lightly beaten
- Sugar: ½ cup
- Milk 2 cups
- Vanilla Sugar: 1 T or Vanilla extract: 1 teaspoon
Firstly, you will be required to break four eggs and separate the yolk from the while. Then take a medium sized clean bowl and add the yolks in it along with sugar. You will be required to beat them vigorously till the point they both combine together. The yolk should turn into a yellow pasty solution and the sugar should be completely dissolved. This generally should not take more than four minutes.
Next, take a heavy 2 quart saucepan and bring 2 cups of milk to boil in it. Take this solution and pour over the egg yolks by forming a thin stream. Remember to whisk while you pour in the milk. You can either do this by a simple whisk tool or an electric mixer. But, whatever is the case, remember to stir continuously.
Next, you will be required to pour back this mixture into the same pan in which you had earlier boiled the milk. This time you will have to simply heat the mixture and not boil it. The aim here is to let the mixture reach a point where it begins to coat the back of the spoon. When that happens the mixture is ready to be removed from heat. Now, stir in the vanilla extract. Mix it well and it is ready to be served.
Sandra's mum usually makes them for us when we're in Germany (see Germany 2015: Homecooked Meals, and Germany 2013: Snapshots), and I've made them a couple of times at home. (I've even made a sweet version, Germ Knödel, filled with plum jam and topped with custard for an Austrian lunch party we hosted). Oh, lecker!
Here's some photos from some different times we've had them:
A lunch party back in September.
|Chicken soup and Dampfnudeln|
A lunch in Germany back in 2013.
|Rindfleischsuppe mit Dampfnudeln|
Another lunch in Germany, this time in August 2015!
|Rindfleischsuppe mit Markklößchen|
Now, let me show you how to make them! Here's the dough - just flour, salt, yeast and milk. I love how soft and springy it is!
|Ready to be sliced|
|Risen and puffy|
To cook the salt-crusted Dampfnudeln, you'll need a heavy-based non-stick deep frypan with a tight-fitting lid. I recently got sent some pots and pans from Bessemer for review, and thought that their 28 cm Multi Pan would be just perfect for Dampfnudeln. (I also used the 5.0 litre Country Kitchen Casserole to make the soup).
I was actually thrilled when Bessemer offered to send me some pots - my mum has had a Bessemer pot for years now and it's really good quality. (You may remember it from my Sarah Discovers How to Eat project in 2005, where I called it "my favourite pot!")
So, the soup. I'm sure you've got your own favourite chicken soup recipe, but I'm a big fan of Nigella's Praised Chicken (recipe online, and in her book Kitchen), for which you braise a whole chicken with a whole lotta vegetables and some herbs. It's so comforting and nourishing.
|Chicken soup ingredients|
Here's the fun part - the frying!
You heat some oil in your pan, then pour over some hot water from a recently boiled kettle, sprinkle generously with table salt and gently place your Dampfnudeln inside.
Warning: it will splatter and steam a lot! Be super careful! Get kids or pets out of the way! Open the window, get the exhaust fan on, and wear long sleeves!
|Ready to go!|
|Cooking the Dampfnudeln|
Once your Dampfnudeln are in the pan, clamp on the lid and cook over a medium high heat until the water is mostly evaporated. (This usually takes about 5 to 7 minutes, but you can hear when the water has evaporated - the steam sound stops and it starts to hiss a little).
Then you remove the lid and allow the water to evaporate completely, ensuring the base is nice and crunchy. Normally this is where your Dampfnudeln-process ends, but Sandra's family likes a double salt crust (it's the best bit!) So for this, you lift up each Dampfnudel one by one, sprinkle some extra salt on the pan, flip the Dampfnudel over and fry it for a couple of minutes until both sides are gloriously crunchy and salty.
|Fluffy, crunchy goodness|
375 grams plain flour
235 millilitres milk
7 grams dried yeast
5 grams salt (regular table salt, not flaky sea salt)
Vegetable oil, water and salt for frying
Mix the flour, milk, yeast and the 5 grams salt in the bowl of a free-standing mixer fitted with the dough hook. Knead for 5-10 minutes medium speed, or until the dough is smooth and elastic.
Form the dough into a ball, cover the bowl with clingfilm and allow to rise in a warm place for an hour, or until doubled in size.
Punch the dough down to expel the gas. Divide the dough into 6 equal portions and roll into smooth balls. Place the balls on a board and allow to rise for 30 minutes.
Put a kettle of water on to boil.
Heat a non-stick frypan with a tight-fitting lid over medium heat. Add 3 tablespoons vegetable oil and 130 millilitres water from the kettle to the pan. (Be careful, it will steam up and spit a lot!) Sprinkle the base of the pan generously with salt, then place three of the rolls into the pan. Clamp the lid on and allow to cook until the water is evaporated. (This will take about 7-10 minutes). Remove the lid and cook for a further 2 minutes. Remove the cooked Dampfnudeln to a waiting plate.
If you'd like a double salt crust (highly recommended), once they're cooked, flip each Dampfnudel over, sprinkling the pan with extra salt before you place each Dampfnudel back down in the pan. Allow to cook for 2 minutes, or until crisp.
Repeat the process with the remaining 3 Dampfnudel.
Serve with a clear soup.
Makes 6, serves 4-6
I’ve only seen Grünkern on Amazon in the UK. Unfortunately, other probable places such as Real Foods or Buy Whole Foods Online don’t seem to stock it.
This recipe adds Grünkern to a wholemeal spelt sourdough loaf. Adding black treacle enhances the flavours, but you can easily leave out the treacle if you would like to taste the pure Grünkern flavours.
How to bake Grünkern bread
- Prepare the sourdough by combining your spelt starter with the spelt flour and water. Mix well in a bowl, cover with a lid and leave to stand at room temperature for 16 – 24 hours.
- Combine Grünkern and water in a pan, cover and leave to soak overnight.
- Drain the Grünkern and bring to a boil in a pan with 350g water. Simmer over a low heat for about 15 minutes. Drain any remaining water.
- In a large bowl, combine 440g of the sourdough (the remaining 25g go back into the fridge for your next bake) with the main dough ingredients.
- Form a dough and knead for 10 minutes.
- Add the Grünkern to the dough and knead until evenly distributed.
- Place the dough back into the bowl, cover and leave to rest for 1 hour at room temperature.
- Prepare a baking tin (23 x 11 x 9.5 cm) by lightly oiling it. I use a silicone brush to do that.
- Place the dough into the tin and prove for 2 – 4 hours depending on the temperature in your room. The dough should rise visibly, filling the tin to the top.
- Preheat the oven to 250°C.
- Place the baking tin on the second layer from bottom up and bake for 15 minutes, then bake for a further 25 minutes at 180°C and a final 10 minutes outside the tin at 180°C.
- Cool on a wire rack.
Are caraway seeds good for you?
Caraway (carum carvi) belongs, like coriander, fennel and celery for example, to the family of Apiaceae or Umbelliferae. Not technically seeds, caraway ‘seeds’ are the split halves of the dried fruits of the plant.
The effect of caraway is mainly related to the essential oil containing Carvon, which has a stimulating effect on the stomach and a soothing impact on the bowel. Two digestive bonus points at once.
At the same time, the delicate, aromatic but slightly bitter taste of caraway adds a completely new dimension to breads.
The most popular and renowned dish in the entire region is saumagen, which is German for ‘sow’s stomach’. It’s a pretty spot-on name for the delicacy, which is a pig’s stomach stuffed with lean and cured pork and sausage meat, bacon, potatoes and, if in season, sweet chestnuts. This is all tied up and boiled until done. Slices of saumagen are served with fried potatoes, sauerkraut and rye bread and paired with local white wine.
Try Knoedel. I've had Bread Knoedeln in Munich but they were the big baseball size ones like the Kartoffel (potato) Knoedeln.
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I've been to this German butcher in Philadelphia with a German American friend and they have a huge selection of products. Is this the bread dumpling you speak of?
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You know, when I first read your post, I thought you must be talking about "Dampfnudeln", which are massive steamed doughballs, but the generally come with a sweet filling. The 'kvigelda' definitely sounds like it's either Austrian or Yiddish origin. Amish, perhaps?
Try Serviettenknoedel as a search, it seems to come closest to what you are looking for, even if your family had their own special way of making it. good luck!
I agree with linguafood that it sounds like Dampfnudeln (which means steamed dumpling) Here is a Bavarian recipe for dampfnudeln steamed over sauerkraut- seems similar to what you've described: http://www.food-from-bavaria.de/en/re.
I wouldn't be surprised if kvigelda is some dialect for Knoedel . I had Germ Knoedel, a type of sweet Dampfnudeln with a vanilla sauce, in Austria last winter.
My relatives came from the Odessa area of Russia back to southern Germany after the Bolshevik revolution and then to the United States. They made a particular type of dumpling that I have been searching for on the internet when I stumbled across this post.
My grandmother, father and I make these dumplings. recipe is:
Make a white bread dough (or "cheat" and use store bought frozen white bread dough) and let rise slightly until you can roll the dough into "noodles" about 4-6 inches long and 1/2 inch in diameter and place them on a nonstick surface (I spray my marble slab with pam). Let rise. Meanwhile take 1/2 large yellow onion (med dice), and 1/2 cup salted butter, 2-3 russet potatoes (1/2 inch to 3/4 inch dice), and put them 1 layer only deep in a cast iron pan with a pinch of salt and then enough water to bring it up to 1/2 inch (usually about 1 cup). Bring to a simmer. By this time the "noodles" should be risen slightly. Do not over proof. Turn up the heat to medium and lay them on top of the ingredients already in the pan. Put the lid on and set a timer for 45 minutes and turn down the heat to a gentle simmer. In 45 minutes the bubbling sound will turn to a frying sizzle. At this point it is safe to take off the lid. Impatience will yield deflated noodles listen for the frying sound. They should be a little brown if not replace lid for a bit. Then flip and brown the other side with lid off if you want. Serve with sour cream and crack black pepper.
We can chat more I will check this post from time to time.
ThreeMerryWidows, my wife's family had a savoury "casserole" in a roaster.
They called it simply, "Dampfnudeln". It had layers of sliced russet potatoes (pre fried?), sliced onions and nice "slivers, slices" of home-cured style ham and the bread dumplings on top. I would imagine that there was water in the bottom to steam everything.
When served, it was topped with very thick cream and cracked pepper. I have been looking for this recipe under this name for about 6 years now. When we married over 41years ago, I asked my wife not to make it too often because I feared the large amounts of carbs and fat. She decided not to make it at all and we are getting very short on sources for recipes from her family now. What an utter ass I was back then.
In Schwäbisch cuisine I think usually they laid the potatoes so that the dampfnudeln didn't get a crust from the bottom of the pot. Here is a simpler recipe in german, you might have to google translate it. I am sure you can play around with it and see if you can get it to where you like it. http://www.kuechengoetter.de/rezepte/.
I lived in southern Germany for a while and would agree that it sounds like a variation of Dampfnudeln. The word "kvigelda" doesn't sound at all German. If you have Austrian ancestry, there's a good chance it's Czech or even Hungarian. They eat a lot of dumplings in those countries too and both were once part of the Austro-Hungarian Empire.
well, there is Slovak version as well. Called "knedliky" or "parene knedle"
U can prepare them here from frozen white bread dough. Just let it raise and steam them for 15 min (sometime longer).
here is the result :
Dampfnudeln and Babka
I was watching the great british bake off bread week last week and found the different varieties of breads the contestants baked really interestedme.
I just wondered why haven’t I thought about these before?
The gbbo is a good show that is very informative and it can help us the viewers discover something new and radiant. The previous series had a puddings week which astound me and made me watch most of the episodes and get glued to it and watch for the next season. The puddings week educated me on how the puddings became into this world from the very first method of making puddings to the latest trend. The word puddings means “dessert” in my part of the world but in ancient times it has been a savoury dish that consisted of meat which later developed into being made out of dried fruits and nuts with sugar. Whatever said and done i was perplexed at the history of puddings and the part when the worlds largest pudding was attempted in an European gathering to serve the guests.
While watching the latest episode i was perplexed by the world Dampfnudeln.
Its a bake off and did they just mention dumplings and noodles in one word? That’s right.
That was exactly what I was thinking.
I’ve seen dumplings. I’ve made and tasted noodles of a few sorts including the instant noodles. But I’ve never had both together.
Oh i was given 1 or maybe 2 minutes to go wild and imagine the dumplings filled with noodles baked in an oven. I know its my wierdest imagination but honestly thats all I Could think of and when the description for the Dampfnudeln was revealed I was perplexed again.
Com’on we were taught to steam buns and cakes in my cookery class back in colombo but I’ve never dared to try it and for sure it was not steamed in this form. Well I was all happy with smiles as if though I’ve discovered a new technique which was very tricky as well as very cost savy.
Oh i bake and love baking but I do fear those electricity bills but if I can steam and get the same results why not try it.
I googled for a few recipes and tried the babka which was a funny name for a bread in my part of the world yet a very interesting technique. I really enjoyed making it. It had a radiant look and the outcome perplexed me.
Finally i did the Dampfnudeln using the leftover dough of my babka and made the custard sauce to steam it using my knowledge and the recipe from an online site.
I was so concentrating on paul hollywoods advice that if we try and lift the lid to check the Dampfnudeln it may go down and the bread may not work so I gave the Dampfnudeln more time and finally ended up with burnt bottom Dampfnudeln. Well they had there bottoms burnt but the body was soft and perfectly risen with a smooth face. I am for sure gonna attempt again till then good night.