Dampfnudeln (German Steamed Dumplings)

A recipe for Dampfnudeln (German Steamed Dumplings)! These large and pillowy steamed buns are paired with a creamy vanilla sauce and topped with powdered sugar.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Literally translating to steamed noodles, Dampfnudeln are German yeast-based rolls steamed until puffed with a golden brown crust. They can be served savory or sweet based on the region.

Today, I am sharing a recipe for a more sweet version paired with vanilla sauce and a dusting of powdered sugar. This is similar to the dish I had in a small cafe while we were visiting Garmisch-Partenkirchen during our honeymoon (photo below).

I unfortunately don’t remember the name of the cafe. We stopped by after a day at the Zugspitze (the tallest mountain in Germany) before catching the train back to Munich. I was immediately enamored with the soft, pillowy texture. It was the perfect, comforting end to a very cold, windy day.

Variations

While I paired the Dampfnudeln with vanilla sauce (Vanillesoße), other delicious options include a fruit compote or a sweet white wine sauce. The family particularly enjoys a dollop or two of Nutella as well (though this seems to be a welcome addition to pretty much any type of bread).

Immediately before serving, I topped the buns with a dusting of powdered sugar. You can also use poppyseeds or cinnamon sugar. Some Dampfnudeln are filled with jam in the center.

To go with the sweeter version, I steamed the yeast buns in a combination of butter, milk, and sugar. For a more savory treat, the buns can instead be arranged over a layer of salted water to form a salt crust on the bottom.

When savory, I especially enjoy them with Grumbeersupp/Kartoffelsuppe, gravy, a bacon cream sauce similar to the one I make for Kniddelen (Luxembourgish Dumplings), or the mushroom sauce for Spätzle mit Pilzen (German Spaetzle with Mushrooms).

A Few Dampfnudeln Tips

Knead the dough well before setting it aside to rise. This will help create a soft, smooth texture and push out any excess air.

If the dough is too wet, add a little more flour (only enough to keep it from sticking). Add a little more lukewarm milk if too tough and crumbly.

Allow the dough to rise until doubled in size. This may take 1 hour in warm kitchens and closer to 2 hours during the winter.

After adding the buns to the deep skillet, immediately cover and reduce the heat to low. Allow the mixture to simmer until the milk has evaporated and the remaining butter mixture has toasted the bottom of the buns. This will take around 25-30 minutes.

The noise will change towards the end of the cooking time. The bubbling sound during the steaming process will turn into more of a sizzling noise as the milk evaporates. Stay near the pan at this point and keep an eye on the buns. They will quickly turn from golden to burnt.

Cover the skillet with a tight-fitting lid. A glass lid is preferable so you can keep an eye on the bread without lifting the top.

Do not open the lid until after the Dampfnudeln have fully cooked. Remove the pan from heat and set aside for about 5 minutes. Lifting the lid too early will create a sudden temperature change and may cause the buns to collapse. Take care when lifting to keep any condensation from dripping on the bread.

The texture of the Dampfnudeln are best the day they are made. If you do have extra, cover and refrigerate for up to a day or two. If desired, cut the leftovers into slices and pan-fry in some butter until crisp.

For the Vanilla Sauce

The vanilla sauce (Vanillesoße) can be prepared while the Dampfnudeln are steaming or up to a day in advance.

After adding the egg yolk and cornstarch to the milk, simmer over low heat just until thickened. Do not bring to a boil or the mixture may curdle.

If the sauce thickens too much, whisk in a little more milk. It will continue to thicken as it cools.

If making in advance, store in an airtight container until ready. Either serve cold or very gently reheat in a small saucepan on the lowest setting. Stir the sides and bottom often with a whisk until desired temperature.

Looking for more German recipes?

Try my:

• Schupfnudeln (German Potato Noodles)
• Flädlesuppe (German Crepe Soup)
• Spaghettieis (German Spaghetti Ice Cream)

This recipe was originally posted in September 2013 and updated January 2022.

Dampfnudeln (German Steamed Dumplings) Recipe

Adapted from Grandma’s German Cookbook

Print Pin

4.84 from 6 votes

Dampfnudeln (German Steamed Dumplings)

A recipe for Dampfnudeln (German Steamed Dumplings)! These large and pillowy steamed buns are paired with a creamy vanilla sauce and topped with powdered sugar.

Course Dessert

Cuisine German

Keyword bread, dessert, dumpling, German, Germany, steamed, vanilla

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Resting Time: 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 4 Buns

Ingredients

Steamed Buns:

• 2/3 cup (155 milliliters) lukewarm milk (105-115˚F, 40-46˚C)
• 1 1/2 teaspoons (4 grams) active dry yeast
• 2 1/2 cups (315 grams) all-purpose flour
• 2 tablespoons (25 grams) granulated sugar
• 1/4 teaspoon salt
• 1 large egg
• 2 tablespoons (30 grams) unsalted butter melted and slightly cooled

Vanilla Sauce:

• 1 large egg yolk
• 2 tablespoons (25 grams) granulated sugar
• 1 tablespoon (7 grams) cornstarch
• 1 tablespoon (15 milliliters) water
• 2 cups (470 milliliters) milk
• 1/2 vanilla bean

To Steam:

• 2 tablespoons (30 grams) unsalted butter
• 1/2 cup (120 milliliters) milk
• 2 tablespoons (25 grams) granulated sugar
• Powdered sugar for serving

Instructions

To make the steamed buns:

• In a small bowl, sprinkle the yeast over the warm milk. Stir briefly to combine, then allow to sit until frothy, 5-10 minutes.
• In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt.
• Make a well in the center of the flour and add the frothy yeast with milk, egg, and butter.
• Mix together to form a dough. If too sticky, add a little more flour. If too dry and crumbly, add a little more milk.
• On a lightly floured surface, knead the dough well until smooth and elastic. Transfer to a bowl, cover, and allow to rest at room temperature until doubled in size, 1 to 2 hours.

While the dough is resting, prepare the vanilla sauce:

• In a small bowl, whisk together the egg yolk and sugar until light and blended.
• In another small bowl, whisk together the cornstarch with the water to form a paste.
• Pour the milk into a small saucepan and place over medium heat. Scrape in the seeds from the vanilla bean and add the pod.
• Once beginning to steam, reduce heat to low and remove the vanilla pod.
• While whisking the egg mixture in the bowl, slowly pour in about 1/4 cup (60 milliliters) of the hot milk. Continue to whisk and add another 1/4 cup (60 milliliters) of the milk.
• Whisk the remaining milk in the saucepan while slowly pouring in the heated egg mixture.
• Once thoroughly combined, slowly pour the cornstarch mixture into the saucepan while continuing to whisk.
• Continue to cook, stirring the bottom and sides often, until starting to thicken.
• Once thickened to desired consistency, reduce heat to the lowest setting and cover to keep warm or transfer to a bowl, cover, and refrigerate for up to a day.

To cook the Dampfnudeln:

• On a lightly floured surface, divided the risen dough into four equal pieces.
• Form each piece into a smooth ball and arrange on a lightly floured surface seam-side down. Cover and allow to rest at room temperature until puffed 15-20 minutes.
• In a wide, deep skillet, combine the butter, milk, and sugar over medium heat.
• Whisk well to dissolve the sugar. Once the mixture is starting to steam and the butter has melted, arrange the puffed buns in the skillet seam-side down at least 2 inches (5 centimeters) apart.
• Cover the skillet with a tight-fitting lid (preferably glass), reduce heat to low and cook without lifting the lid until most of the liquid has evaporated and the remaining butter is starting to sizzle with a golden crust forming on the bottom edges of the buns, 25-30 minutes. Take care to not burn the mixture.
• Remove from heat and set aside without lifting the lid for 5 minutes.
• Carefully take out the steamed dumplings without tearing the bottoms using a spoon or flat spatula.
• Serve the Dampfnudeln warm with the vanilla sauce and a dusting of powdered sugar.