Dampfnudeln with Sauerkraut

🧂 Ingredients

• 600 g All-purpose flour(Plus extra for dusting)
• 20 g Active dry yeast(Or 7g instant yeast)
• 250 ml Warm milk(Around 40-45°C (105-115°F))
• 1 tablespoon Granulated sugar
• 1 teaspoon Salt
• 1 large Egg(Room temperature)
• 50 g Butter, softened
• 400 g Sauerkraut(Rinsed and drained if very sour)
• 300 g Pork belly(Cut into 1-inch cubes)
• 50 g Butter(For steaming the dumplings)
• 100 ml Water(For steaming the dumplings)
• to taste Salt and black pepper

👨‍🍳 Instructions

1. 1

   Activate yeast (if using active dry): In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy. If using instant yeast, you can skip this step and add it directly to the flour.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture (or milk if using instant yeast), the egg, and the softened butter. Mix with a wooden spoon or your hands until a shaggy dough forms.

   ⏱️ 5 minutes
3. 3

   Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth, elastic, and no longer sticky. Add a little more flour if necessary, but avoid making the dough too stiff.

   ⏱️ 10 minutes
4. 4

   First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

   ⏱️ 1 hour
5. 5

   Prepare the pork belly: While the dough is rising, season the pork belly cubes generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven (that has a tight-fitting lid), render the pork belly over medium heat until golden brown and crispy. Remove the pork belly with a slotted spoon and set aside, leaving the rendered fat in the pot.

   ⏱️ 15 minutes
6. 6

   Form the Dampfnudeln: Punch down the risen dough. Divide it into 6 equal portions. Roll each portion into a smooth ball. Place the balls on a lightly floured surface, cover, and let them rest for another 15 minutes.

   ⏱️ 15 minutes
7. 7

   Steam the Dampfnudeln: Add the 50g of butter and 100ml of water to the pot with the rendered pork fat. Bring to a simmer over medium heat. Carefully place the dough balls into the simmering liquid, ensuring they don't touch each other. Cover the pot tightly with the lid.

   ⏱️ 25 minutes
8. 8

   Cook the Dampfnudeln: Reduce the heat to medium-low and let the Dampfnudeln steam for about 20-25 minutes. **Crucially, do not lift the lid during this time**, as this will cause the dumplings to collapse. They are ready when they have puffed up and are cooked through. The bottom should be lightly golden and slightly crispy.

   ⏱️ 25 minutes
9. 9

   Prepare the sauerkraut: While the Dampfnudeln are steaming, gently warm the sauerkraut in a separate saucepan. You can add a splash of water or white wine if it seems too dry. Season to taste.

   ⏱️ 10 minutes
10. 10

    Serve: Carefully remove the Dampfnudeln from the pot. Serve immediately with the warm sauerkraut and the crispy pork belly. The steamed dumplings should have a soft, fluffy interior and a slightly crisp, golden-brown bottom.

💡 Pro Tips

• ✓For a crispy bottom, ensure the liquid is simmering when you add the dumplings and do not lift the lid during cooking.
• ✓The dough should be soft and slightly sticky; avoid adding too much extra flour during kneading.
• ✓Dampfnudeln are best enjoyed fresh, immediately after steaming.

🔄 Variations

• Serve with a sweet sauce or fruit compote for a dessert version.
• Add caraway seeds to the sauerkraut for an extra layer of flavor.
• Use smoked bacon instead of pork belly for a different smoky profile.

🥗 Nutrition

Per serving