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Dampfnudeln

Traditional German steamed dumplings that are soft, fluffy, and versatile for sweet or savory servings.
Print Recipe
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: German
Calories: 220
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 3 cups all-purpose flour Using high-protein flour yields a chewier dumpling.
  • 1 packet instant yeast Ensures that your dumplings rise quickly and effortlessly.
  • 2 tablespoons sugar Adds a subtle sweetness to the dough.
  • 1 teaspoon salt Balances the flavors in the dough.
  • 1 cup whole milk For richness and tenderness.
  • 2 tablespoons unsalted butter Lends a lovely flavor and helps keep the dumplings moist.
  • 1 large egg Adds structure and helps with the overall texture.

Method
 

Preparation
  1. Gently warm the milk until it’s lukewarm to activate the yeast.
  2. In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. Create a well in the center.
  3. Add the warm milk, melted butter, and egg into the well. Mix until a shaggy dough forms.
  4. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
  5. Place the dough in an oiled bowl and cover with a cloth. Let it rise in a warm spot for about 1 hour or until doubled in size.
  6. After rising, punch down the dough, divide it into equal pieces, and shape each into a ball.
Cooking
  1. Place the dough balls on a parchment-lined steaming tray, leaving space for them to expand.
  2. Steam the dumplings for 15–20 minutes until fluffy and cooked through, and enjoy them warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat by steaming to maintain fluffy texture. Can be frozen for up to two months with parchment paper between layers.