Description
Original name Dampfnudeln (Dampf-steam, Nudeln-in the broadest sense-pastry) is a traditional pastry dish of the South-German food from dough. As a main dish can be served with cabbage, salad, mushrooms in sauce as a dessert served with vanilla whipped wine sauce or a blueberry compote. In Rhineland-Palatinate eat Dampfnudeln traditionally on Saturdays from Kartoffelsuppe(potato soup). Still Bavaria and Rhineland-Palatinate bet where originally appeared this dish :) this time I made savoury steamed buns and fried them on both sides, so they look more like pies, but inside the dough looks like baked in the oven. Sweet steamed buns fried on one side only, and sometimes they are baked in the oven, as usual. Try it, very tasty!
Ingredients
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Milk
250 ml
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Margarine
100 g
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Yeast
-
Sugar
2 Tbsp
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Flour
500 g
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Chicken egg
1 piece
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Spices
-
Onion
1 piece
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Bacon
100 g
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Apple
1 piece
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Vegetable oil
Cooking
The usual dough, yeast in warm milk dissolve margarine, 1 tbsp sugar and yeast. As the yeast dissolves, add a pinch of salt, flour, egg and sugar. Knead the dough, cover the bun and put in a warm place for 45-60 minutes for proofing.
At this time, prepare the filling. I made savoury stuffing, because it gave buns to the soup. With the same success you can do with sweet fillings or even without it. Finely chop the onion and peeled Apple, bacon cut into thin strips and fry in a dry pan until pohrustyvaniâ, add the onion and Apple and fry for another 5 minutes, remove from heat, good pepper, cool (salt I didn't need it, the bacon was quite salty - a matter of taste).
Coming up Almali dough, cut it into pieces. Each piece with your hands mash the cake in the middle put 1 teaspoon of the cooled filling, collect the dough "knot", semipaved and form a ball. Balls stacked on podpylenny flour sheet (or on baking paper), cover with a towel and leave in a warm place for another 30 minutes. Muffins and more will fit.
Now we need a pretty deep pan with a tight-fitting lid. In frying pan, pour 2 tbsp vegetable oil, 125 ml of water and add 1/2 tsp of salt, heat. Lay out the buns, close with a tight lid, the first 5 minutes roast/cook on low heat, then increase the fire to medium and the lid fry for another 10 minutes. By this time all the water boils away. The lid open, turn over the rolls and 2-3 minutes to fry them on the other side. Remove, keep warm. So do the rest of the rolls: again, water+oil+salt, 15 minutes on one side, a couple of minutes on the other until all the rolls are ready.
If you are making sweet rolls, in a pan pour the milk+butter+sugar and fry/cook the muffins on one side only (required under the lid and the lid in the cooking process not be removed to the rolls are not settled!). On top of the brioche remains light, they pour sweet sauce or jam.
The taste is very interesting: inside the dough from the oven, the outside - like a cruller, but not that fat. Buns are very hearty salad, mushrooms, cabbage may replace the second dish. Ready to freeze and thaw in microwelle as needed.
I have left a small piece of dough sprinkled with cinnamon sugar, twisted loaf and baked another maaalenkoe sweet rolls.
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