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Dampfnudel is a traditional dish in Southern Germany. They are made from a yeast dough and formed into balls. The balls are cooked in a pot with a little liquid. In Bavaria, this liquid is milk and butter. In Palatinate, this liquid is salt water and butter. As the liquid boils, it both cooks and steams the Dampfnudel. The result is a Dampfnudel with a crispy bottom and soft top (from steaming). They can be made with or without a filling. The Palatinate version is generally unfilled.

Region:  Bavaria (Bayern) and Rhineland-Palatinate (Rheinland Pfalz)

Main Ingredients
Flour, butter, eggs, milk, salt, sugar, and yeast. The Bavarian version is steamed in a mixture of milk and butter. The Palatinate version is steamed in salt water.

Serving Suggestions
As a savory dish, Dampfnudel go well with Sauerkraut, cabbage, salad, potato soup, and goulasch. As a dessert, Dampfnudel are traditionally served with a vanilla sauce or stewed fruit.

It is not known exactly if the Dampfnudel were first created in Bavaria or Palatinate - each region taking credit for it's invention. The first known reference to the Dampfnudel is found in an 1811 cookbook. Called the "Bavarian Dampfnudel," the recipe instructs to bake the Dampfnudel in milk and sugar.

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