📝 About This Recipe
A true soul-food masterpiece from Southern Germany, Dampfnudeln are pillowy yeast dumplings that are uniquely steamed and fried simultaneously in a closed pot. This dual process creates a cloud-like, airy top and a signature 'Krusti'—a crunchy, salty-sweet caramelized bottom that is utterly addictive. Whether served as a comforting main course or a decadent dessert, these dumplings represent the pinnacle of traditional German alpine comfort.
🥗 Ingredients
The Yeast Dough
- 500 grams All-purpose flour (sifted, plus extra for dusting)
- 250 ml Whole milk (lukewarm, approximately 37°C)
- 7 grams Active dry yeast (or 21g fresh yeast)
- 60 grams Granulated sugar
- 80 grams Unsalted butter (melted and cooled)
- 1 large Egg (at room temperature)
- 1 teaspoon Lemon zest (finely grated)
- 1/2 teaspoon Salt
The Steaming Liquid
- 150 ml Whole milk (for a sweet version)
- 40 grams Unsalted butter
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Sea salt (essential for the crust flavor)
Vanilla Sauce (Traditional Accompaniment)
- 500 ml Whole milk
- 1 piece Vanilla bean (split and seeds scraped)
- 3 large Egg yolks
- 1 tablespoon Cornstarch
- 40 grams Sugar
👨🍳 Instructions
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1
In a small bowl, whisk the lukewarm milk with 1 tablespoon of the sugar and the yeast. Let it sit for 5-10 minutes until it becomes frothy and active.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the sifted flour, remaining sugar, salt, and lemon zest. Make a well in the center.
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3
Pour the yeast mixture, melted butter, and the egg into the well. Using a dough hook or a sturdy wooden spoon, mix until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes on medium speed in a mixer) until it is smooth, elastic, and pulls away cleanly from the sides of the bowl.
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5
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free spot for about 60 minutes, or until it has doubled in size.
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6
Punch down the risen dough and divide it into 8 to 10 equal portions (about 80-90g each). Roll each piece into a smooth, tight ball using the palm of your hand on a clean surface.
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7
Place the balls on a lightly floured tray, cover, and let them rise again for another 20-30 minutes. They should look puffy and light.
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8
In a large, heavy-bottomed pot or deep skillet with a very tight-fitting lid (preferably glass so you can see), combine the 150ml milk, 40g butter, sugar, and salt for the steaming liquid. Heat over medium until the butter is melted.
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9
Carefully place the dough balls into the pot, leaving about 2cm of space between them as they will expand significantly.
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10
Cover the pot tightly. Turn the heat to medium-low and cook for 25-30 minutes. CRITICAL: Do not open the lid during this time, or the dumplings will collapse!
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11
While the dumplings cook, prepare the vanilla sauce: Whisk egg yolks, sugar, and cornstarch. Heat milk and vanilla seeds to a simmer, then slowly temper into the egg mixture. Return to heat and whisk until thickened (do not boil).
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12
Listen for a light sizzling/crackling sound coming from the pot toward the end of the 25-30 minutes. This indicates the milk has evaporated and the bottom crust is frying in the butter.
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13
Once you hear the sizzle and the dumplings look opaque and firm, remove from heat. Take the lid off carefully so that no condensation drips onto the dumplings.
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14
Lift the Dampfnudeln out with a spatula, ensuring you get that beautiful golden-brown salty crust on the bottom. Serve immediately while hot.
💡 Chef's Tips
The most important rule: NEVER open the lid during the steaming process, otherwise the steam escapes and the dumplings will deflate into tough pucks. Use a heavy cast-iron pot or a high-quality non-stick pan to ensure the bottom crust browns evenly without burning too quickly. If the milk evaporates too fast (before 20 minutes), your heat is too high. If there is still liquid after 30 minutes, increase the heat slightly for the last 2 minutes to crisp the bottom. For a savory version, omit the sugar and lemon zest from the dough and steam them in salted water and butter instead of milk.
🍽️ Serving Suggestions
Drown the dumplings in warm, homemade vanilla bean custard (Vanillesauce) for the classic experience. Serve with a side of warm 'Zwetschgenröster' (stewed plums with cinnamon and star anise). Pair with a glass of cold, crisp German Riesling or a hot cup of coffee. In parts of Bavaria, they are served as a main dish following a light vegetable soup.