Name: Dampfnudel (German Sweet Dumpling)
Prep time: 20 min
Cook time: PT-487092H49M18S
Total time: 1 h 30 min
Cuisine: German
Ingredients: ½ cup milk; ½ cup heavy cream (double cream); 1 egg yolk; 2 tablespoons sugar; ½ vanilla pod; 1 teaspoon cornstarch (corn flour); ½ cup milk; 2 tablespoons unsalted butter; 1 ¾ cups all-purpose flour; 1 teaspoon instant dried yeast; ¼ teaspoon salt; 2 tablespoons sugar; 1 egg; 5 tablespoons milk; 1 tablespoon unsalted butter; 1 tablespoon sugar

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Dampfnudel combines the best of both worlds: a pillowy, doughy dumpling with the richness of a creamy vanilla sauce. The dumplings are steamed, giving them a soft and fluffy texture that absorbs the custard sauce perfectly. Whether enjoyed for dessert or as a sweet breakfast treat, Dampfnudel is a comforting, satisfying dish that brings warmth and indulgence to your table.

Ingredients

For Vanilla Sauce:

½ cup milk
½ cup heavy cream (double cream)
1 egg yolk
2 tablespoons sugar
½ vanilla pod
1 teaspoon cornstarch (corn flour)

For Dampfnudel (Dumplings):

½ cup milk
2 tablespoons unsalted butter
1 ¾ cups all-purpose flour
1 teaspoon instant dried yeast
¼ teaspoon salt
2 tablespoons sugar
1 egg

For Cooking Dampfnudel:

5 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) Dampfnudel (German Sweet Dumpling)

Directions

Prepare the Vanilla Sauce:

In a small pan, combine the milk, cream, and sugar. Split the vanilla pod and scrape the seeds into the milk mixture, then add the pod as well. Heat over medium-low heat until it nearly simmers, stirring occasionally.
In a small bowl, whisk together the egg yolk and cornstarch until smooth. Gradually add a spoonful of the warm milk mixture to temper the egg, then slowly add the rest.
Return the mixture to the pan and gently heat until it thickens slightly. Remove from heat and set aside to cool.

Make the Dampfnudel Dough:

Gently warm the milk and butter until the butter melts. If it’s too hot, allow it to cool slightly.
In a large bowl, combine the flour, yeast, salt, and sugar. Add the milk-butter mixture and egg, stirring until the dough comes together.
Knead the dough on a floured surface for a couple of minutes until smooth. Shape it into a ball and place it in a lightly oiled bowl. Cover and let it rise for about an hour.

Shape the Dumplings:

Punch down the dough and divide it into four pieces. Roll each piece into a ball by pinching the sides and rounding the dough in your hands.
Place the dumplings, seam side down, in a lightly greased pan or on a baking sheet. Cover and let them rise for another hour.

Cook the Dampfnudel:

In a large pan, combine the milk, butter, and sugar for the steaming liquid. Heat until the sugar dissolves.
Carefully place the dumplings in the pan and cover. Steam over low heat for 20-25 minutes, ensuring there’s still some liquid in the pan.
Once the dumplings are golden, remove the lid and cook for another couple of minutes without the cover to let them brown slightly.

Serve:

Serve the Dampfnudel warm, topped with the vanilla sauce. For extra flavor, you can also add fruit compote or jam of your choice.

Servings and Timing

Servings: 4 servings (1 dumpling per serving)
Prep time: 20 minutes
Cook time: 30-35 minutes (including rising time)
Total time: 1 hour 30 minutes

Variations

Fruit Toppings: Add fruit compote or a dollop of jam to the top of the Dampfnudel for an added burst of sweetness.
Cinnamon Sugar: Sprinkle the dumplings with cinnamon sugar before serving for an extra touch of flavor.
Vegan Version: Use plant-based milk (such as almond or oat milk) and vegan butter for the dough and sauce to make a dairy-free version.

Storage/Reheating

Storage: Leftover Dampfnudel can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the cooked dumplings for up to 1 month. When ready to eat, reheat them by steaming or microwaving.
Reheating: Reheat by steaming the dumplings again or gently warming them in the microwave with a splash of milk or water.

FAQs

1. Can I use a different type of flour for Dampfnudel?

While all-purpose flour works best, you could experiment with bread flour for a slightly chewier texture, though it may affect the consistency.

2. Can I make the vanilla sauce in advance?

Yes, you can make the vanilla sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently before serving.

3. How do I know when the Dampfnudel are done?

The dumplings should be golden and puffed up when done. You can also check by gently pressing on them; they should feel soft but firm.

4. Can I make Dampfnudel in a steamer?

Yes, you can steam the dumplings in a steamer basket if preferred. Just make sure to cover them and steam over low heat for 20-25 minutes.

5. What can I serve with Dampfnudel besides vanilla sauce?

In addition to vanilla sauce, Dampfnudel pairs wonderfully with fresh berries, fruit compote, or even a dollop of whipped cream for extra indulgence.

6. Can I make Dampfnudel without yeast?

If you don’t have instant dried yeast, you can substitute with active dry yeast, but you’ll need to activate it first. Dampfnudel without yeast will not have the same fluffy texture, but they will still be delicious.

7. How do I prevent the dumplings from sticking to the pan?

Make sure to grease the pan well before placing the dumplings in it, or use parchment paper to avoid sticking. Keep the pan covered with a lid to help steam the dumplings properly.

8. Can I use store-bought vanilla custard instead of making my own?

Yes, you can use store-bought vanilla custard if you’re short on time, but homemade custard adds a richer flavor.

9. How can I make the Dampfnudel more flavorful?

For extra flavor, you can add a pinch of cinnamon or nutmeg to the dough or the vanilla sauce.

10. How can I make Dampfnudel less sweet?

If you prefer a less sweet version, simply reduce the sugar in both the dough and the vanilla sauce to suit your taste.

Conclusion

Dampfnudel is the ultimate comfort food, offering a rich and indulgent treat that’s perfect for any occasion. With its soft, fluffy texture and the warmth of vanilla custard, this steamed German dumpling will quickly become a family favorite. Whether you enjoy it with fruit compote or a simple drizzle of sauce, Dampfnudel is a comforting dessert that’s both satisfying and delightful.

Dampfnudel (German Sweet Dumpling)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Dampfnudel is a traditional German sweet dumpling, steamed to perfection and served with a rich vanilla custard sauce. This comforting dish is perfect for dessert or as a special treat, offering a soft, fluffy texture that pairs beautifully with custard or fruit compote.

Author: Amy
Prep Time: 20 minutes
Cook Time: 30-35 minutes (including rising time)
Total Time: 1 hour 30 minutes
Yield: 4 servings (1 dumpling per serving)
Category: Dessert
Method: Steaming
Cuisine: German
Diet: Vegetarian

Instructions

Prepare the Vanilla Sauce:
- In a small pan, combine the milk, cream, and sugar. Split the vanilla pod and scrape the seeds into the milk mixture, then add the pod as well. Heat over medium-low heat until it nearly simmers, stirring occasionally.
- In a small bowl, whisk together the egg yolk and cornstarch until smooth. Gradually add a spoonful of the warm milk mixture to temper the egg, then slowly add the rest.
- Return the mixture to the pan and gently heat until it thickens slightly. Remove from heat and set aside to cool.
Make the Dampfnudel Dough:
- Gently warm the milk and butter until the butter melts. If it’s too hot, allow it to cool slightly.
- In a large bowl, combine the flour, yeast, salt, and sugar. Add the milk-butter mixture and egg, stirring until the dough comes together.
- Knead the dough on a floured surface for a couple of minutes until smooth. Shape it into a ball and place it in a lightly oiled bowl. Cover and let it rise for about an hour.
Shape the Dumplings:
- Punch down the dough and divide it into four pieces. Roll each piece into a ball by pinching the sides and rounding the dough in your hands.
- Place the dumplings, seam side down, in a lightly greased pan or on a baking sheet. Cover and let them rise for another hour.
Cook the Dampfnudel:
- In a large pan, combine the milk, butter, and sugar for the steaming liquid. Heat until the sugar dissolves.
- Carefully place the dumplings in the pan and cover. Steam over low heat for 20-25 minutes, ensuring there’s still some liquid in the pan.
- Once the dumplings are golden, remove the lid and cook for another couple of minutes without the cover to let them brown slightly.
Serve:
- Serve the Dampfnudel warm, topped with the vanilla sauce. For extra flavor, you can also add fruit compote or jam of your choice.