Dampfnudeln with Sauerkraut
Traditional German savory steamed dumplings (Dampfnudeln) served with hearty sauerkraut and crispy pork belly. This recipe focuses on the Palatinate style, known for its rich flavors and satisfying textures.
🧂 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
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
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
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
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
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
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
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
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
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
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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.