Dampfnudel - Steamed dumplings
The steamed dumpling or colloquially "Dambnudele" are a real Palatine specialty and the king's discipline of every Palatinate cook. They consist of flour, yeast, milk, eggs, butter, sugar and salt and, unlike the Bavarian version, are always unfilled.The steamed dumplings are a traditional main course in the Palatinate and are served either with a salty potato soup, or with a sweet vanilla or wine sauce. Steamed dumplings are fried in a pan at the same time and steamed until they have a crisp bottom and a soft top. During this process, the lid of the pan must not be lifted. This requires a lot of experience.