Savoury Dampfnudel with Kartoffelsuppe

Week 3 – Bread.  Technical Challenge – Dampfnudel

What?  I hear you cry!  Like all of the #GBBO contestants this week, these are a new one on me and given the generally poor results (Paul Hollywood described the 3rd place contender as ‘edible’!), it’s fair to say that I’m approaching these with a degree of trepidation.  This weeks technical challenge has been described by some as the most challenging ever…

Dampfnudel are steamed dumplings from southern Germany.  The sweet versions cooked on #GBBO are traditional fare from Bavaria, cooked with a lemon dough and served with a fruit sauce and vanilla custard, however I’m cooking the savoury version from Palatinate, which I’ll serve with my take on a traditional Potato Soup, Kartoffelsuppe

Best served warm and freshly steamed, Dampfnudel should be dry, light and fluffy with a caramelised base.  The bread will be rich and quite sweet on the top, salty and crisp underneath

This recipe needs a good pan to steam in  something heavy with a lid that seals well.  I use a great SKK heavy anodised casserole which is just perfect for these kinds of dishes

Challenge Time: 2 Hours

Actual Time: 2hrs 20 mins

Makes 12


For the Dampfnudel Dough:

  • 500g Strong Bread Flour
  • 7g sachet Yeast
  • 160ml Milk
  • 2 Tbsp Sugar
  • 1 Egg, beaten
  • 60g Butter, melted
  • 7g Salt

For the Poaching Liquid:

  • 300ml Water
  • 50g Butter
  • 2 tsp Sea Salt

For the Kartoffelsuppe:

  • 100g Bacon, chopped
  • 25g Butter
  • 1 tbsp Flour
  • 1 Onion
  • 5-6 Potatoes, pealed & diced
  • 2 sticks Celery, chopped
  • 2 Carrot, chopped
  • 1 Leek, chopped
  • 1 ltr Vegetable Stock
  • 150ml Double Cream
  • 1 Bay Leaf
  • Fresh Parsley, chopped


  • Sieve the flour into a large bowl, then stir through the yeast, salt and sugar
  • Add all of the dough ingredients into a well in the centre and bring together into a ball
  • Tip onto  a clean surface and knead for about 5 minutes – grease the surface with a little vegetable oil to prevent sticking
  • Clean and oil the bowl the return the dough to rest for about 1 hour, until doubled in size.  Ensure the bowl is covered
  • Meanwhile, start making the Kartoffelsuppe
  • In a large pan, sweat off the bacon in the butter for a couple of minutes before adding the onions.  Cook until soft then stir in the flour
  • Carefully stir in the stock and bring to the boil, ensuring there are no lumps of flour then add all of the remaining ingredients except the parsley.  Simmer until the vegetables are cooked
  • The soup can be left chunky, blitzed smooth (remove the bay leaf!) or left somewhere in between. Stir in the parsley then taste and adjust the seasoning
  • Knock down the dough to release some of the air then break the dough into 12 even pieces.  Shape each into a neat ball and place in your cooking pan.  Cover with the lid and set aside to prove for about 15 minutes whilst you make the poaching liquid
  • In a pan, heat up the water.  Dissolve the salt and melt the butter.  This should make more poaching liquid than you’ll need
  • Once the dough has proven, carefully add the poaching liquid – it should come no more than half way up the sides of the dough.  Cover and bring to the boil.
  • Poach for about 25-30 minutes on a low heat until all of the liquid has been absorbed.  DO NOT REMOVE THE LID DURING THIS TIME  OR THEY WILL COLLAPSE!!!!!
  • Remove the lid – add a spash of water if they are starting to catch.  Allow any remaining liquid to evapourate off and the butter to soak into the base. This could take another 5-10 minutes
  • When cooked through, the dumpfnudel should be making a slight fizzing sound and be caramelised on the base but not burned.  BE careful not to allow the lit to drip on the cooked dumpfnudel
  • Break up and serve with the Kartoffelsuppe

Comments & Conclusions

  • I think Paul H was a bit mean only assigning 2 hours for this challenge.  1 hour rise, 15 minute second prove and 30-45 mins to cook properly, never mind the prep time, shaping & serving.  If you can complete this in 2 1/2 hrs and end up with a good batch, you’ve done a good job!
  • Cooking in batches should reduce the cooking time and derisk the recipe, but you’ll need to make more of the poaching liquid!


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