Английская Википедия:Dampfnudel
Шаблон:Refimprove Шаблон:Infobox prepared food
A Шаблон:Lang (Шаблон:IPA-de; Шаблон:Literally; plural Шаблон:Lang, Alsatian: Шаблон:Lang) 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 Шаблон:Lang city gates in Freckenfeld and Kandel, two towns in the Rhineland-Palatinate, in western Germany, very near the border with French Alsace.Шаблон: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 Шаблон:Lang to feed the soldiers, who then spared the village from further extortion and pillage.[2] The Шаблон:Lang (Dampfnudel gate) even features on the coat of arms of the municipality of Freckenfeld.
Ingredients and preparation
Шаблон:Lang are made from a dough composed of white flour, water, yeast, salt, butter or margarine, and sometimes also eggs and a little sugar. The dough is formed into balls about the size of an egg, left to rise and then cooked in a covered pot, preferably a high-rimmed iron pan with a lid, either in a mixture of milk and butter (the Bavarian style) or salt water and fat (the Rhineland-Palatinate style) until a golden-brown crust forms at the bottom after the liquid has evaporated. The tops remain white.
Serving
Шаблон:Lang are typically served as a main course with savoury accompaniment such as cabbage, salad, gherkins, potato soup, lentil soup, or mushrooms in a béchamel sauce. They can also be served as a dessert with vanilla custard, jam, or boiled fruit. In Bavaria, however, Шаблон:Lang are traditionally served as the main dish even though they are normally served sweet.Шаблон:Citation needed In the Palatinate they are served as a main dish and with a salty crust.
See also
- Шаблон:Lang
- Шаблон:Lang
- List of buns
- List of desserts
- List of steamed foods
- List of sweet breads
- Шаблон:Lang (Шаблон:Zh)
- Siopao
References
Further reading
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- Alsatian cuisine
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