Good job, and you made your friend so happy too! :) I just had a look at your page and you also have so many delicious recipes that I'd like to try!

42 g yeast on 1kg flour. You need to do the math on how much you need for the amount of flour you use.

Aww, yes it's very counter-intuitiv how much water they need in the pan. I live in the Pfalz too and we sometimes call them Dampfgnepp, so I think it's the same thing. :) I hope they work out great in your next try. :)

@@ginafromcologne9281 coming back to this video, I did eventually find some recipes Also a fun idiom of if you see fog in the morning, it's come from the rabbits/foxes/wolves having been making their Dampgnepp, baking their bread, or brewing their coffee up in the mountains (which'd be di Blobariye, the blue mountains, the part of the Appalachians in Pennsylvania) the Pa Dutch version seems to be more similar to what I've seen from Bavarian versions of Dampfnudeln, in that they're not made with a salt crust, which I've seen no mention of in Pa Dutch cookbooks, but are instead made with milk and sugar, or at least served with milk and sugar, often for breakfast From what I've read, food wise Pa Dutch cooking has a lot in common with stuff in Swabia, and interestingly enough my own family's progenitor came from Augsburg in Bavarian Swabia, so I wonder if perhaps they too have something like that version of Dampfnudeln edit: just found this "That said there are some regional differences. Rheinland-Pfalz/Palatinate traditionally steams their Dampfnudeln in salt water (and they’re also commonly eaten with savory sides), while Bavarian Dampfnudeln are decidedly a dessert: steamed in milk, butter and sugar and drenched in vanilla sauce. The latter is also the way we make them in Swabia and is how I enjoy them best." in a recipe for that sort, so may indeed be the case then

I'm so sorry but I really don't know. Maybe you could just try and see what happens?

Me too I was stationed in K-Town and boy do I miss the bakeries over there

Spent 9 years as an Army brat in the Pirmaseans, Mainz, Wiesbaden area from 83-92. Miss the saltiness ❤

And of course wine and vanilla sauce. I am also from Rheinland Pfalz.

I just learned here in Greenville from a friend how to make this steam bread I call it wonderful, and she used to make him as a kid in Germany, and her face was bright and happy as they were coming perfectly, and very puffy, very delicious very unique🐝🥰🥰🥰

@@ericanulph1980 Oh yes, Erica, definitely with vanilla and wine sauce! Einfach köstlich! 🙂 Da hätte ich jetzt auch Lust drauf. Schöne Grüße!

​@@NoFearCookingOh, I'm glad you liked them! 🙂 And also that they turned out perfectly the first time, they can be quite tricky to make. You must be a good cook, and a fearless one! I can imagine your friend was happy about it too. :) All the best!

@@ginafromcologne9281 ich wünsche, daß könnte Dampfknudel kochen

My grandfather is visiting from Germany. He made some last night. But when I go home, I am at the bakery every morning buying a few at least

Pfälzer Dampfnudeln sind salzig. Sie werden traditionell mit einer Weinsauce gegessen.

das was du meinst sind germknödel.

Yes, everything changes, nothing stays the same but in the end it's what WE take from it. I'm sad too but I'm also motivated to keep going.

Sabine Thinkerbellum so true, hope you are well 💜

It's all purpose

Thank you ;) Uldis and Egils from Latvia filmed us on this tour and put the video together. Uldis is here on youtube as well. His username is bizbony :)

The interviews came out so awesome. It gives the video that special feeling.

Uldis is a magician.

We should print t-shirts