Dampfnudeln (German Steamed Yeast Dumplings)
Serves 4
20 mins prep
30 mins cook
60 mins Resting Time
110 mins total
Dampfnudeln, German steamed yeasted dumplings, are one of my very favorite Christmas market foods! Here is my recipe. They're fluffy, steamed buns often served with vanilla sauce and topped with a poppyseed-sugar mixture. And let's not forget about that caramel crust on the bottom! Just heavenly and addictive! I have been making them at home for years.
Dough
Steaming Liquid
Vanilla Sauce
Topping
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Dampfnudeln
Mix yeast with sugar and lukewarm milk, let stand for 5 to 10 minutes or until bubbles have started to develop.
grams active-dry yeast
grams granulated sugar
milliliters milk
Knead together all remaining ingredients for the dough, then cover and allow to rise for at least 1 hour in a warm spot.
grams all-purpose flour
grams salt
grams butter
egg
Separate dough into 4 pieces and shape into balls/dumplings.
In a high-rimmed skillet with a lid, mix together the steaming liquid ingredients, bring to a boil, then reduce to just below medium heat and place the dumplings in it, leaving plenty of room between the dumplings to expland (they will double in size!). Top with a lid and do NOT lift the lid during the next 30 minutes, or else the dumplings will deflate!
milliliters milk
grams granulated sugar
grams butter
Warm Vanilla Sauce
For the vanilla sauce, bring the milk, sugar and vanilla bean to a boil.
milliliters milk
vanilla bean
grams granulated sugar
Add the cornstarch mixture and bring to a boil again.
grams cornstarch
Turn off the heat, whisk in the yolk and pour over the steamed dumplings when ready to serve.
egg yolk
Poppy Seed Topping
Combine poppy seeds and powdered sugar and stir together. Sprinkle with poppy seed sugar mixture if desired (my favorite way to eat Dampfnudeln). Read below for alternative topping and filling options.
tbsp poppy seeds
tbsp powdered sugar
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