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Dampfnudel is
a traditional dish in southern Germany. Dampfnudel is made from a yeast dough
and formed into a ball. The ball is cooked in a pan with a little liquid. In
Bayern, this liquid is milk and butter. In the region of Pfalz, this liquid is
salt water and butter. This boiling liquid cooks and steams Dampfnudel. The
result is Dampfnudel with a crunchy base and a soft top (from steaming).
Dampfnudel can be created with or without stuffing. The Pfalz version does not
generally contain.
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