Home Cook Together. Celebrate Life.

GermanAuthentic Cuisine

Dampfnudeln

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Dampfnudeln

Dampfnudeln are a classic German comfort food, particularly beloved in Bavaria and the Palatinate. These fluffy, steamed yeast dumplings are cooked with butter or clarified butter and a touch of salt, creating a delightful contrast between the soft, pillowy interior and the slightly crispy, golden bottom.

Traditionally served with a rich vanilla sauce, Dampfnudeln offer a simple yet satisfying taste that invites second helpings without hesitation. This home-style version captures the essence of how German family cooks have been preparing it for generations, using straightforward ingredients like flour, milk, butter, sugar, yeast, and an egg to create a dish that is both hearty and comforting.

Ingredients

  • 400 gflour
  • 200 mlmilk
  • 40 gbutter
  • 40 gsugar
  • 20 gyeast
  • 1egg
  • vanilla sauce — to serve
  • salta pinch

Method

  1. Begin by bringing the egg, 40 g butter, and 200 ml milk to room temperature. This ensures that the yeast will activate properly and the dough will rise evenly. Set them out on the counter for about 30 minutes before starting the dough preparation.
  2. In a small bowl, dissolve 20 g of yeast in a portion of the lukewarm milk, about 50 ml, along with 40 g of sugar. Stir gently until the yeast and sugar are fully dissolved. Let it sit for about 10 minutes until you see bubbles forming on the surface, indicating that the yeast is active.
  3. In a large mixing bowl, combine 400 g flour with a pinch of salt. Create a well in the center and pour in the yeast mixture, the remaining milk, and the egg. Mix everything together with a wooden spoon until a rough dough forms.
  4. Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic. The dough should be soft but not sticky. Place it back in the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  5. Once the dough has risen, punch it down gently to release the air. Divide the dough into 8 equal pieces and shape each piece into a smooth ball. Let the balls rest for 15 minutes on the counter, covered with a towel, to relax the gluten.
  6. In a large, deep pan with a tight-fitting lid, melt the remaining 40 g butter over medium heat. Arrange the dough balls in the pan, leaving some space between them as they will expand. Pour in enough warm water to come about 1 cm up the sides of the dough balls.
  7. Cover the pan with the lid and reduce the heat to low. Cook the Dampfnudeln for about 20 to 25 minutes, without lifting the lid, until the water has evaporated and the bottoms are golden brown. You will know they are done when you hear a gentle sizzling sound and the bottoms are crisp.
  8. Serve the Dampfnudeln warm with vanilla sauce. The contrast between the fluffy, soft top and the crispy, buttery bottom is the hallmark of this dish. Enjoy them immediately for the best texture and flavor.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore German cuisine