Heiziacher noodles
A traditional farmer's recipe
Steam noodles
09.11.2023
A warming dish for cold days
Especially now that the temperatures are dropping, it's okay to have a rich dish or two on the table to warm us up from the inside out. In my opinion, warm pastries are particularly good for this, such as steamed dumplings.
It is perhaps not necessarily a traditional Wipptal specialty. This pastry actually comes from southern Germany and has conquered the culinary world from there. Dampfnudeln always remind me of my grandma. She introduced this dish to the menu at home. It is not known exactly how steamed noodles made it to the Wipptal valley, but the main thing is that they are here. Because one thing is certain: nothing can beat really fluffy steamed dumplings in a warm caramel sauce. As many people are not yet familiar with these delicious yeast dumplings, I would like to share my grandma's recipe.
Recipe steamed dumplings:
- 250-300 g flour
- 40 g sugar
- 60 g butter
- 20 g yeast (also known as yeast)
- 1 pinch of salt
- Approx. 160 ml lukewarm milk
- 1 egg
- 1 yolk
Preparation
To make sure that the yeast really rises, it is advisable to make a steam test (also known as a proofing test): Mix the yeast with a little sugar, flour and a dash of lukewarm milk until smooth and leave to stand until you can see that the yeast has risen.
If this has worked, you can continue with the next steps.
Mix the flour with the sugar, salt, eggs and steam in a bowl. Add the milk and butter. You can dissolve the butter in the lukewarm milk beforehand. Use enough milk to make a smooth dough. Then beat the dough vigorously by hand with a wooden spoon or knead in a food processor using the dough hook for at least 5 minutes.
Cover the bowl with a tea towel and leave to rest for approx. 45 minutes.
Using a floured spoon, cut out portions of the dough and shape into balls. Place the balls on a floured kitchen board, cover with a tea towel and leave to rest again for 30 minutes.
A coated pan with a tight-fitting lid is best for the preparation. Caramelize the butter and sugar and pour in the milk. Be careful when preparing the caramel. It can get too dark very quickly, so always stir well until the melted sugar has the desired color.
Place the dough balls in the pan, close the lid and steam for at least 15 minutes on a low heat. Never open the lid beforehand, otherwise the steamed noodles will collapse and no longer be fluffy!
After patiently waiting, the lid can be opened and nothing more will happen. Lift the steamed noodles out of the pan onto a plate and pour over the caramel sauce, if desired.
Have fun cooking and bon appétit!
Tip: If you want to try another recipe for winter, you can find a real Wipptal Valley specialty in the blog post "Kirchtagskrapfen" or make your own "Faschingskrapfen" for this carnival as described in our blog.
