Dampfnudel (German Steamed Dumplings)
User Reviews
5
58 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
2 hrs 50 mins
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Servings
8
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Calories
438 kcal
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Course
Dessert, Main Course
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Cuisine
German
Dampfnudel (German Steamed Dumplings)
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Dampfnudel are German steamed dumplings made from a soft yeast dough enriched with egg and butter, shaped into balls and steamed until fluffy and tender. The dough is prepared with flour, sugar, milk, yeast, and a pinch of salt, then allowed to rise before being formed into individual dumplings. Cooking them in a pan with milk, sugar, and butter produces a golden crust on the bottom while keeping the rest soft and pillowy.
Description
Dampfnudel start with a yeast dough combining flour, sugar, salt, milk, butter, and an egg, mixed and kneaded until soft and pliable. After rising until doubled, the dough is divided and shaped into uniform balls. The dumplings are placed in a pan containing butter, milk, and sugar, then covered and steamed over gentle heat. This process creates dumplings with a tender, airy interior contrasted by a thin, caramelized crust at the base.
Traditionally served with vanilla sauce or melted butter, Dampfnudel can function as a sweet dish or a side. The dough’s richness and steaming method yield a moist texture, while the cooking liquid imparts sweetness and an appealing crust. The recipe provides guidance on preparing uniform dumplings by weighing dough portions for consistent size and cooking.
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Ingredients
- For the Dampfnudeln:
- 4 cups all-purpose flour
- 2 teaspoons active dry yeast , or instant yeast
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 cup milk , at room temperature
- 4 tablespoons butter melted, unsalted
- 1 egg room temperature, large
- For the pan:
- 1/2 cup milk
- 1/2 cup sugar
- 4 tablespoons butter unsalted
- vanilla sauce for serving (click link for recipe, German style
- butter optional (drizzle over the dumplings followed by the vanilla sauce, browned
Instructions
- Place the flour, sugar, yeast, salt, egg, melted butter and milk in the bowl of a stand mixer. (Active dry yeast nowadays does not need to be dissolved first.) With the dough hook attached, mix the dough until it comes together (add a little more milk if needed) and then continue to knead for about 4 minutes. You should have a soft and pliable dough.Spray the bowl with some oil, shape the dough into a ball and place it in the bowl. Cover with plastic wrap and set it in a warm place to rise for 60-90 minutes, or until the dough has doubled in size.
- Punch down the dough. Place it on a lightly floured work surface and cut it into 8 roughly equal pieces. I often weigh the pieces, added a little more dough from the larger ones to the smaller ones just because I like them to be as uniform in size as possible (they'll be approximately 140grams/5 ounces each).Shape the dough into individual balls, squeezing the seams together at the bottom and then lay the balls on the lightly floured work surface, seam side down, and spread apart to give them room to expand.Cover with a kitchen towel and let them rise in a warm place for another 30-60 minutes or until puffy.
- Place the milk, butter and sugar in a large non-stick pan with high sides (non-stick is a must). I use a 5 quart 12-inch ceramic saute pan that fits 8 Dampfnudeln perfectly. Heat the milk to a low simmer, stirring until the butter and sugar is melted.Place the Dampfnudeln in the pan. Don't smash them together, they need to have some room to expand. Return the milk to a very low simmer. Dampfnudeln are cooked not by boiling but by steaming them.Place the lid on the pan. Let the dumplings cook for about 30 minutes.Whatever you do, do NOT open the lid while the dumplings are cooking. The release of the built up steam and introduction to cooler air will cause the dumplings to collapse. I like to use a pan with a glass lid so I can see what's going on inside.After about 30 minutes the dumplings will have risen beautifully and will be cooked through. Their interiors will be soft and fluffy.At this point the final step is to remove the lid, increase the heat just a little, and cook for just a few minutes longer allow any remaining liquid to evaporate while simultaneously allowing the bottom of the dumplings to brown. Just be careful not to let them burn.Serve the Dampfnudeln drizzled with some browned butter (optional) and homemade German vanilla sauce.
Equipments used:
Nutrition Information
Show Details
Calories
438kcal
(22%)
Carbohydrates
69g
(23%)
Protein
9g
(18%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.5g
(25%)
Cholesterol
56mg
(19%)
Sodium
174mg
(7%)
Potassium
154mg
(3%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
454IU
(9%)
Vitamin C
0.003mg
(0%)
Calcium
73mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 69g | 23% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 56mg | 19% |
| Sodium | 174mg | 7% |
| Potassium | 154mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 454IU | 9% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
58 reviews
Excellent
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