Ah, Kaprun - I haven't been in a while but remember it fondly. This could indeed be what you had. There are also another couple options - there's a similar dish that I also have a recipe for called Germknödel that has a plum filling in it (see link for the recipe). They are generally cooked slightly differently, either steamed or boiled so that they don't have the slightly darker almost crisp base, as these can have from the way they are cooked in the milk mixture. You can also get something in some parts of Austria with an apricot filling, which I think is similar to both of these though I'd need to dig into it a little more to see the specific differences. Hope you try one or other or both and it's indeed what you had, though (and you enjoy either way!)

I haven't tried, but I can see it may work - you would need to use a slow cooker that works shape-wise (so not one that's too thin and deep) and they likely won't get the nice slight crispness/browning on the bottom that you typically get with the stovetop method, but otherwise I think it should work. It may take a little longer, too, so keep that in mind.

I love how certain foods bring back wonderful memories like this, and glad this recipe can fill that gap for you!

I grew up loving my Mom's awesome Dampfnudel. She'd use a cast iron pot and got a delicious buttery crust once it was done. When my kids and I would visit my parents as they were growing up, she'd ask what we'd like to eat. We would unanimously say Dampfnudel...or as my young kids would say...damp noodles with the sauce. It was the best and I miss her German delicious cooking, but especially Dampfnudels. Thank you for this recipe since I never got my Mom's.

Glad you enjoyed! Certainly flours can vary, and sounds like you measured in cups which is always a little less accurate than weight, but yes, if it feels too loose you will want to add a little more flour (though I'm surprised as much as that) - you do still want a pretty soft dough. And yes, if you want more vanilla sauce it's never a bad thing!

They should re-heat in the microwave, if you have them in a dish partially covered so they slightly steam. I'd suggest medium-high heat and try at 30 second intervals. Alternatively, you could gently steam them in a pan as originally cooked, just not as long (say 5-10 minutes) and with just a small amount of butter-milk mixture at the bottom to stop them sticking.

It is a relatively rich dough so it doesn't rise as much as some breads, for example - if you see the pictures above it doesn't rise massively. But it might just be that it needs slightly longer or a slightly warmer environment. Maybe give the dough slightly longer on the second rise to help them have a bit of air on them, and also bear in mind they will rise a bit again as they cook. Hope they work out for you!

Thanks, hope you enjoy!

What a lovely memory! Yes these are basically the same, just not filled (they can be served both ways). Not filling is certainly a little easier, hope you enjoy!

Thank you, I agree the fruit really works to add a nice different flavor and texture.

Thanks, it's a tasty dessert for sure!

I'm sure they'd be delicious with apple sauce too - yum!