Dampfnudela Steamed German Dumplings
Fluffy, golden, and irresistibly soft, Dampfnudela Steamed German Dumplings are a traditional Bavarian treat that combines pillowy yeast dough with a rich caramelized crust. These comforting dumplings are steamed to perfection in a buttery sugar glaze, creating a delightful textural contrast that’s both tender and slightly crisp. With just a handful of pantry staples like flour, milk, and yeast, this recipe transforms simple ingredients into a show-stopping dish that's perfect for dessert or an indulgent snack. Pair these warm, pillowy dumplings with a drizzle of creamy vanilla sauce or a vibrant fruit compote to elevate their irresistible charm. Ready in under an hour, this classic Dampfnudela recipe is destined to impress your family and friends!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 50 grams granulated sugar
- 1 teaspoon salt
- 7 grams instant yeast
- 250 milliliters warm milk
- 50 grams unsalted butter (melted, for dough)
- 1 large egg
- 30 grams unsalted butter (for cooking)
- 150 milliliters water (for cooking)
- 20 grams granulated sugar (for cooking)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
Gradually add the warm milk, melted butter, and egg to the dry ingredients. Mix with a wooden spoon or your hands until a sticky dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1-1.5 hours until doubled in size.
Once the dough has risen, punch it down and divide it into 8 equal portions. Shape each portion into a smooth ball.
Cover the dough balls with a towel and let them rest for another 20 minutes to rise slightly.
In a large, heavy-bottomed pan with a lid, melt the additional butter over medium heat. Sprinkle the sugar evenly over the melted butter, then pour in the water.
Carefully place the dough balls into the pan, slightly spaced apart. Cover the pan with the lid and cook on medium heat for about 20-25 minutes without removing the lid. The sugar and butter will caramelize on the bottom while the steam cooks the dumplings.
After 20-25 minutes, check to ensure the bottoms are golden brown and the dumplings are fully cooked through. Remove from the pan carefully to avoid breaking the crust.
Serve the Dampfnudeln warm with vanilla sauce, fruit compote, or dusted with powdered sugar, if desired.
Nutrition Facts
Calories |
2919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 467.8 g | 170% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 83.9 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 438 mg | 34% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1090 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
