Dampfnudln Steamed Sweet Dumplings
Indulge in the pillowy perfection of Dampfnudln, traditional German steamed sweet dumplings that are as delightful to make as they are to eat. This recipe combines fluffy, yeast-risen dough with a luscious steaming technique that creates golden, caramelized crusts on the bottom while leaving the tops soft and tender. Infused with the richness of milk and butter, these dumplings are mildly sweet and endlessly versatile—perfectly paired with vanilla sauce, fruity plum compote, or a drizzle of fruit puree. Ready in just under two hours, these buttery dumplings offer comfort and nostalgia with every bite. Ideal for dessert or an afternoon treat, this Dampfnudln recipe is your gateway to a classic Bavarian favorite!
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 250 ml Milk
- 50 g Granulated sugar
- 50 g Unsalted butter (melted)
- 7 g Dry yeast
- 1 large Egg
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 200 ml Milk (for steaming)
- 50 g Unsalted butter (for steaming)
- 1 tbsp Sugar (for steaming)
Instructions
1. In a small saucepan, warm up 250 ml of milk just until lukewarm (about 37°C/98°F). Remove from the heat and dissolve the dry yeast along with a tablespoon of the granulated sugar. Let it sit for 5-10 minutes until foamy.
2. In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and egg.
3. Knead the dough by hand or using a stand mixer with a dough hook for about 8-10 minutes until smooth and pliable. The dough should be soft but not sticky.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour or until doubled in size.
5. Once risen, punch down the dough and divide it into 6 equal portions. Shape each portion into a smooth ball and place them on a floured surface. Let them rest for another 20 minutes under a towel.
6. In a deep skillet or wide pot with a tight-fitting lid, add 200 ml of milk, 1 tablespoon of sugar, 50 g of butter, and 2 tablespoons of vegetable oil. Heat gently until the butter melts, then reduce to low heat.
7. Carefully place the dumplings into the skillet, ensuring some space between each. Cover with the lid quickly to trap the steam.
8. Steam the dumplings over low to medium heat for about 20 minutes, avoiding lifting the lid during this time. The milk mixture will create a golden crust at the bottom of the dumplings while they cook through with steam.
9. After 20 minutes, check for doneness by ensuring the bottoms are golden brown and the tops are soft and fully cooked.
10. Serve Dampfnudln warm, topped with vanilla sauce, plum compote, or fruit puree. Enjoy your fluffy treat!
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 14.6 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 215 mg | 5% | |
*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.
