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Vanilla sauce drizzeld over warm dampfnudel on a white plate

Dampfnudeln (German Steamed Yeast Dumplings)

Prep Time: 30 minutes
Rise Time 1 hour
Cook Time: 30 minutes
Total Time: 2 hours
Authentic German Dampfnudeln are soft, fluffy yeast dumplings steamed in milk, butter, and vanilla sugar until golden and caramelized underneath. Serve warm with homemade vanilla sauce for a traditional German treat.
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Ingredients

Servings: 10 pieces

Dough

  • 500 g all-purpose flour about 4 cups
  • 100 g butter melted and cooled (7 tablespoons)
  • 2 large eggs room temperature
  • 125 to 250 ml lukewarm milk ½ to 1 cup
  • 10 g dry yeast about 1 tablespoon
  • 1 tablespoon sugar
  • 5 g salt about 1 teaspoon

For the Pan

  • 1 cup milk 240 ml
  • 50 g butter 3½ tablespoons
  • 1 tablespoon sugar
  • 1 packet vanilla sugar or 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions

  • Activate yeast: Stir the yeast and sugar into 125 ml lukewarm milk. Let sit 5 minutes until foamy.
  • Mix: Add the flour and salt to a stand mixer bowl. Add the melted butter, eggs, and yeast milk. Mix on low with the dough hook, adding more milk as needed for a soft dough.
  • Knead: Knead 6 to 8 minutes until smooth and the dough pulls away from the bowl.
  • First rise: Cover and let rise in a warm spot for about 1 hour, until doubled.
  • Shape: Knead briefly, divide into 10 to 12 pieces, and shape into smooth balls.
  • Second rise: Cover and let rise 20 to 30 minutes, until puffy.
  • Prepare the pan: The dumplings won’t fit in one pan, so use two pans or cook in two batches. For each, heat the milk, butter, sugar, vanilla sugar, and salt in a pot with a tight-fitting lid until the butter melts and the milk begins to simmer.
  • Add dumplings: Place half the dough balls in each pan (or the first half for batch one), leaving a little room between them. Keep the remaining dough balls covered.
  • Steam: Cover tightly, reduce heat to low, and cook about 25 minutes. Do not lift the lid.
  • Check: When you hear crackling and smell caramel, the liquid is gone and the bottoms are golden.
  • Serve: Remove from the pan and serve warm, caramelized side up, with vanilla sauce if desired.

Notes

  • Never lift the lid while cooking, or the dumplings may collapse.
  • Fresh yeast option: use 20g fresh yeast instead of dry yeast.
  • Oven method: cover tightly and bake at 425°F (220°C) for about 30 minutes.
  • Best served fresh and warm.
  • Cooking in batches? Wipe out the pan and make a fresh milk mixture for the second batch.