In der aktuellen Folge von “Thomas kocht” bereitet der Koch Dampfnudeln mit Vanillesoße zu. Dieses traditionelle Gericht aus dem Süden Deutschlands ist äußerst beliebt und wird gerne als Hauptgericht oder Dessert serviert. Thomas zeigt, wie man die fluffigen Nudeln und die cremige Soße perfekt zubereitet und welche Zutaten man dafür benötigt.

Dampfnudeln mit Vanillesoße / Thomas kocht

In this video, the host welcomes the viewers and announces that they will be making steamed dumplings, also known as dampfnudeln, with vanilla sauce. The ingredients for the dough are 500g wheat flour (type 5), 20g fresh yeast, 250g milk (lukewarm), 54g salt, 15g sugar, 1 egg yolk, and 80g butter (cold). The host emphasizes the importance of not overheating the milk, as the yeast will not thrive. They create a small well in the flour and add a teaspoon of sugar, about half of the milk, and the yeast. After five minutes, they mix the remaining ingredients and knead the dough for 12 minutes. Next, they let the dough rise until it doubles in size, which can take anywhere from 45 minutes to two hours.

For the vanilla sauce, the host uses 500ml of milk, 20g cornstarch, 2 egg yolks, 50g sugar, and vanilla paste. They recommend adding the sugar to the pot before the milk to prevent it from scorching. The mixture is simmered for 12 minutes, then strained to remove any lumps. The host notes that extra milk can be added if the sauce is too thick.

To shape the dampfnudeln, the host portions the dough into 80-90g balls and flattens them slightly. They recommend pulling the edges of the dough towards the center to create tension, which allows the dumplings to rise more uniformly. The dumplings are left to rise for another 20 minutes in a covered bowl.

For steaming the dampfnudeln, the host uses a deep pan with a lid and adds 150ml of water and 2 tablespoons of oil. They mention that the amount of water used can make a big difference in the outcome, as too little water will not cook the dumplings, while too much will result in the dumplings becoming mushy. They sprinkle salt on top of the dumplings and steam them for about 30 minutes, keeping the lid on the entire time to prevent the dumplings from falling.

The video ends with the host serving the dampfnudeln with the vanilla sauce and encouraging the viewers to try making them at home. The recipe is straightforward, but the host provides helpful tips and tricks to ensure the best possible outcome.
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