Germany Dampfnudeln (Sweet Dumplings)
The Bavarian name Dampfnudeln means “steamed noodles” but this dish is better characterized as a versatile poached dumpling. It is therefore also known as Hefeklöße. These dumplings can be served with a variety of sauces and soups, in either sweet or savory presentations. Many Germans consider Hefeklöße or Dampfnudeln to be a perfect comfort food and dessert. This recipe showcases a warm and sweet vanilla sauce that pairs wonderfully with the soft dumplings.
Recipe Servings: 8
Prep Time
10 minutes
+ 1 minute resting
+ 1 minute resting
Cook Time
50 minutes
Total Time
1 hour 1 minute
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Dumplings:- 2/3 cup (160 ml) milk
- 7 Tbsp (90 g) sugar
- 1 packet (about 7 g) instant dried yeast
- 3 1/3 cups (400 g) flour
- 1 egg, lightly beaten
- 4 1/2 Tbsp (75 g) butter, melted
- 2 cups (480 ml) whole milk
- 1 tsp (6 g) vanilla seeds
- 4 egg yolks
- 1/2 cup (100 g) sugar
- 1 cup (240 ml) whole milk
- 3 Tbsp (38 g) sugar
- 4 Tbsp (60 g) butter
Directions
- Dumplings:
- Heat milk to just above room temperature. (Do not let milk get too hot or the yeast will die.) Stir in 1 teaspoon (5 g) of sugar and package of yeast. Leave mixture in a warm place for about 10 minutes until bubbles start to appear on the surface of the milk.
- In a large mixing bowl, combine flour with remaining sugar. Add egg, melted butter, and milk/yeast mixture to dry ingredients. Once mixture starts to form a ball, begin kneading dough on a floured work surface for about five minutes or until dough is smooth.
- Place dough into a greased bowl, cover with cling wrap, and set aside in warm corner to rise. It should take about 1 hour for dough to double in size.
- Vanilla Sauce:
- While dough is rising, make the sauce. In a saucepan, gently warm milk and vanilla pod seeds.
- In a mixing bowl, whisk together egg yolks and sugar. Pour vanilla-infused milk into egg mixture and whisk to combine. Pour sauce back into the saucepan.
- Stir mixture constantly over low heat for about 20 minutes or until sauce thickens. Cover pan and remove from heat.
- Dampfnudeln:
- When dough has finished rising, prepare poaching liquid. In a large saucepan with a tight lid, combine whole milk, sugar, and butter. Heat until butter has melted and sugar has dissolved.
- Divide dough into 8 balls, pinching seam in bottom to create a smooth top.
- Place balls into poaching liquid with space between each. With heat on low, cover the pan and let dough balls poach for about 25 minutes.
- Remove lid and cook Dampfnudeln for an additional 5–7 minutes, after liquid has evaporated so that the bases of the balls brown.
- Serve warm with vanilla sauce poured over the top.
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