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, divided
- 1 packet (about 7 g) instant dried yeast
- 3 1/3 cups (400 g) all-purpose flour
- 1 egg, lightly beaten
- 4½ Tbsp (75 g) butter, melted
- 2 cups (480 ml) whole milk
- 1 tsp (6 g) vanilla seeds
- 4 egg yolks
- ½ cup (100 g) sugar
- 1 cup (240 ml) whole milk
- 3 Tbsp (38 g) sugar
- 4 Tbsp (60 g) butter
Directions
- Heat milk to just above room temperature. Do not let milk get too hot or the yeast will die.
- Stir together 1 teaspoon (5 g) of sugar and package of yeast.
- Let mixture rest 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, stirring until mixture starts to form a ball.
- Begin kneading dough on a floured work surface for about 5 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 60 minutes for dough to double in size.
- Warm milk and vanilla pod seeds in a saucepan on the stovetop.
- Whisk together egg yolks and sugar in a mixing bowl.
- 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.
- Combine whole milk, sugar, and butter in a large saucepan with a tight-fitting lid.
- Heat until butter has melted and sugar has dissolved.
- Divide dough into eight balls, pinching seam in bottom to create a smooth top.
- Place balls into poaching liquid with space between each.
- Cover saucepan and let dough balls poach for about 25 minutes over low heat.
- Remove lid and cook dumplings for an additional 5–7 minutes, after liquid has evaporated so that the bases of the balls brown.
- Serve dumplings warm topped with vanilla sauce.
For Dumplings:
For Vanilla Sauce:
For Poaching Liquid:
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