Dampfnudeln

Name: Dampfnudeln
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: German
Ingredients: 500g all-purpose flour; 80g sugar; 7g instant yeast; 200ml warm milk; 60g butter, softened; 2 eggs; Pinch of salt; For the pot: 30g butter, 2 tbsp sugar, 100ml milk; For vanilla sauce: 500ml milk, 3 egg yolks, 60g sugar, 1 vanilla bean, 2 tbsp cornstarch

Dampfnudeln (DAHMPF-noo-deln)

Steamed Yeast Dumplings

⏱ Prep Time 1.5 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 349 kcal

Fluffy steamed yeast dumplings with a caramelized, crusty bottom, served swimming in warm vanilla custard — a Palatinate and Bavarian comfort classic.

Nutrition & Info

Protein 8.0g

Carbs 50.0g

Fat 13.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

large lidded pot or pan mixing bowl saucepan

Presentation Guide

Vessel: deep plate

Garnishes: vanilla sauce, powdered sugar

Accompaniments: vanilla custard, stewed fruit

Ingredients

500g all-purpose flour
80g sugar
7g instant yeast
200ml warm milk
60g butter, softened
2 eggs
Pinch of salt
For the pot: 30g butter, 2 tbsp sugar, 100ml milk
For vanilla sauce: 500ml milk, 3 egg yolks, 60g sugar, 1 vanilla bean, 2 tbsp cornstarch

Instructions

1
Mix flour, sugar, yeast, and salt. Add warm milk, eggs, and softened butter. Knead 10 min until smooth. Let rise 1 hour.
2
Punch down and divide into 8-10 equal pieces. Shape into smooth rounds. Let rise 20 min.
3
Melt butter in a large lidded pan. Sprinkle sugar over the butter and add milk.
4
Place the dumplings in the pan, cover with a tight lid, and cook over medium-low heat for 20-25 min without lifting the lid. The bottoms will caramelize while the tops steam.
5
Meanwhile, make vanilla sauce: heat milk with split vanilla bean. Whisk yolks, sugar, and cornstarch, temper with hot milk, then cook until thickened.
6
Serve Dampfnudeln caramelized-side up with warm vanilla sauce poured around them.

💡

Did You Know?

The golden rule of Dampfnudeln: never lift the lid while cooking. The steam must be trapped inside or the dumplings will collapse — experienced cooks judge doneness by ear, listening for a faint crackling sound when the liquid evaporates.

Chef's Notes

Equipment Tips

large lidded pot or pan
mixing bowl
saucepan

Garnishing

vanilla sauce, powdered sugar

Accompaniments

vanilla custard, stewed fruit

The Story Behind Dampfnudeln

Dampfnudeln originated in the Palatinate and spread across Bavaria and southwestern Germany. They are unique in being both steamed and pan-fried simultaneously, creating a soft, cloudy top and a caramelized, crusty bottom. In the Palatinate, they are served with savory accompaniments, while Bavarians prefer them sweet with vanilla sauce.

🕐 Traditionally enjoyed main course or dessert, especially in winter 📜 Origins: 17th century Palatinate/Bavaria

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