Dampfnudeln (German Steamed Yeast Dumplings)
Serves 420 mins prep30 mins cook
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.
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Instructions
Dampfnudeln 1 Mix yeast with sugar and lukewarm milk, let stand for 5 to 10 minutes or until bubbles have started to develop. 2 Knead together all remaining ingredients for the dough, then cover and allow to rise for at least 1 hour in a warm spot. 3 Separate dough into 4 pieces and shape into balls/dumplings. 4 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! Warm Vanilla Sauce 6 For the vanilla sauce, bring the milk, sugar and vanilla bean to a boil. 7 Add the cornstarch mixture and bring to a boil again. 8 Turn off the heat, whisk in the yolk and pour over the steamed dumplings when ready to serve. Poppy Seed Topping 9 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.View original recipe