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.
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.