Dampfnudel
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A Dampfnudel (German pronunciation: [ˈdamp͡fˌnuːdl̩] ⓘ; lit. 'steam noodle'; plural Dampfnudeln, Alsatian: Dampfnüdel) is a dumpling eaten as a meal or as a dessert in Germany, Austria,[1] Switzerland, and in France (Alsace-Moselle). It is a typical dish in southern Germany.
History
There are Dampfnudel city gates in Freckenfeld and Kandel, two towns in the Rhineland-Palatinate, in western Germany, very near the border with French Alsace.[citation needed] It is reputed that, during the Thirty Years' War, Swedish troops arrived at Freckenfeld and demanded ransom. Master baker Johannes Muck, with his wife and apprentice, made 1,286 Dampfnudeln to feed the soldiers, who then spared the village from further extortion and pillage.[2] The Dampfnudeltor (Dampfnudel gate) even features on the coat of arms of the municipality of Freckenfeld.
Ingredients and preparation
Dampfnudeln are made from a
Serving
Dampfnudeln are typically served as a
See also
- Buchteln
- Germknödel
- List of buns
- List of desserts
- List of steamed foods
- List of sweet breads
- Mantou (馒头; 饅頭; mántou; maan4 tau4)
- Siopao
References
- ^ N. F. Simpson. "Dampfbuchteln — Sweet Yeast Dumplings". Delicious Days. Retrieved October 1, 2016.
- ^ "Freckenfelder Geschichte" [History of Freckenfeld] (PDF) (in German). Collective municipality of Kandel. p. 4. Archived from the original (PDF) on 14 September 2016. Retrieved 7 September 2016.
Further reading
- Helga Rosemann (2012). Dampfnudeln: Eine pfälzisch-bayerische Spezialität. Offenbach: Höma-Verlag. ISBN 978-3-937329-65-9.