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Dampfnudeln mit Vanilleso├če (German Steamed Dumplings with Vanilla Sauce)

Course Dessert
Cuisine German
Keyword bread, Dampfnudeln, dessert, dumpling, German, Germany, vanilla
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time: 1 hour
Total Time 2 hours
Servings 8 Dumplings


Vanilla Sauce:

  • 2 egg yolks
  • 4 1/4 cups milk divided
  • 1 1/2 ounces (30 g/~3 tablespoons) cornstarch
  • 2 ounces (60 g, ~1/4 cup + 1 teaspoon) granulated sugar
  • 1 vanilla bean


  • 1 pound 2 ounces (500 g, ~3 1/2 cups) all purpose flour ~3 1/2 cupall purpose flour
  • 1 cup warm milk 105-115 degrees F, divided
  • 2 teaspoons active dry yeast
  • 1 pinch granulated sugar
  • 1 large egg
  • 1 1/2 teaspoon salt divided
  • 2 cups water
  • 3 tablespoons unsalted butter


To make the vanilla sauce:

  • Add egg yolks to a small bowl. Beat with a hand mixer until thick and creamy.
  • In a small bowl, whisk together 6 tablespoons milk and cornstarch.
  • In a small saucepan, whisk together remaining milk and sugar. Scrape in the seeds from the vanilla bean and add the pod. Bring to a boil over medium heat, stirring constantly. Remove the vanilla pods and whisk in the cornstarch and milk. Continue to boil and stir for 2 minutes, until thickened. Remove from heat. Slowly pour a couple of tablespoons of the mixture into the beaten eggs while stirring. Pour the warmed eggs into the pot, stirring constantly, and place over to medium-low heat. Heat until the mixture thickens. Serve warm or refrigerate until chilled.

To make the dumplings:

  • In a large bowl, add flour and make a well in the center. Pour in 1/4 cup of the warm milk and sprinkle with yeast and sugar. Gently stir the yeast into the milk and a small amount of the flour. Cover and let rest for 20 minutes, until the yeast becomes frothy.
  • Pour in the remaining milk, egg, and 1/2 teaspoon salt. Mix together with your hands and knead until smooth. Divide the dough into 8 equal pieces. Roll each piece into a ball and place on a lightly floured surface. Cover and let rest for 40 minutes.
  • In a wide pot or large, deep skillet, combine water and remaining salt. Bring to a boil and add the butter. Once melted, arrange the dough in the pot with 1-2 inches between each ball. Cover with a tight lid and reduce heat to low. Simmer for 20 minutes without removing the lid. Remove lid once all liquid has evaporated and dumplings have a crust on the bottom (there will be a crackling sound). Remove pot from heat and gently take out dumplings.
  • Serve hot with vanilla sauce and powdered sugar.