Dampfnudeln is a traditional German steamed dumpling recipe. Like with any traditional recipe, there are many ways to make them. In this blog post, I will share everything I know about Dampfnudeln, a steamed leavened yeast bun, and you can pick and choose what you like.
Dampfnudeln makes a fantastic holiday breakfast or brunch treat. While the original German Dampfnudeln recipe is steamed with milk and butter, you’ll find it equally delicious with fruit. If you’re a fruit lover like us, I highly recommend trying the fruit version – it’s delicious.
The dough for dumplings
Germany has a wide variety of dumplings, but we are here concentrating on the leavened yeast-dough dumplings. My mom usually just used the white wheat bread dough for making sweet or savory dumplings. I, however, always use the bun recipe. As you will see in the pictures, I make them more or less whole wheat. The German recipes, however, usually ask for a white, milk-based dough for Dampfnudeln. Since we like things wholesome and straightforward, I will stick to my versatile and proven bun dough recipe.
Shaping the damplings
After the dough has rested for about 30-60 minutes, it is time to shape the dumplings. There are many ways to do that as well. The simplest is to form a bun, stretch it a bit to give the surface some tension, and let it rest and rise for about 30 minutes.
A fancier option is to spread or roll out the dough, then roll it up, much like you would for cinnamon buns, except we keep it narrower to fit better in a pot. Again, let them rest and rise, and then add to the pot to be steamed, giving them some room to expand.
I usually stretch the dough and wrap it around my finger, similar to how I prepare steamed buns for our stew recipe. My mom preferred to make big, simple bread buns. Whichever way you choose, they’re sure to be delicious!
The steaming bed
The dumplings are steamed in a pot with a lid. The lid is essential; once you close it, you don’t open it again until everything is done. To the pot, butter and liquid are added. Some prefer water, others milk, and still others a fruit bed.
The recipe, steamed on a bed of fruit, has been passed down from my mother, and it holds a special place in my heart. We enjoyed it frequently, especially during the colder seasons. Since my mother typically used bread dough for this dish, she would make it on baking days when our coal oven was nice and hot.
You start with a layer of fruit of your liking, apples, plums, and pears are perfect. The fruit can be canned, fresh, or best dehydrated. In that case, precook it so it absorbs moisture again. Sweeten to your liking. Cover the fruit with water, so there is about a quarter to a half inch of water above the fruit. Now, put the dumplings in.
Using butter and milk, with a tablespoon or two of sugar and a splash of vanilla, is another option. That option is simpler than fruit, and you can still serve the dumplings with fruit.
Steam on the stove top or in the oven
The German dumplings can be steamed in a pan with a lid on the stove top or in the oven. Steaming them on the stove top is quicker, and it results in a softer bun. Some prefer steaming them till the liquid is gone, and they form a crust, but be careful not to burn them.
For steaming on the stove top, you mix the butter and liquid and bring it to a boil. Then you add the dumplings and close the lid. Turn down the heat and steam for 20-30 minutes, or until you hear that all the liquid has evaporated and the crust has formed to your liking.
Another option is to steam (bake) the dumplings in the oven. That’s also what I share in the recipe card below. You’ll need an oven-safe dish with a lid for this method. Although it takes a bit longer in the oven, it eliminates the risk of burning. If you follow the instructions, the dumplings will turn out delicious with a perfectly caramelized crust.
Dumpfnudeln German Steamed Dumplings Recipe
- For the buns:
- 50-gram oat bran or rolled oats (1/4 cup)
- 25-gram butter of your choice
- ½ cup (120ml) boiled water (let the butter melt)
- ½ cup (120ml) cold water
- ½ teaspoon maple syrup
- ½ teaspoons salt
- ½ tablespoon instant yeast
- 275 grams = 10 ounces of flour (whole wheat grain or half all-purpose)
- Oil or melted butter to brush the dough when forming the buns; optional
- For the fruit option:
- 4 cups (2-3 dry) of fruit cut into bite-size pieces
- Sugar to taste
- Water as needed
- For milk option:
- 125 ml (1/2 cup) Milk of your choice
- 100g butter (I use less)
- 1-2 tablespoons sugar
- a splash of vanilla
- Start with the dough 2 hours before mealtime.
- In a KitchenAid Stand Mixer bowl (if you have one), whisk the oats, butter, and boiled water till the butter melts. Let it soak for about 5 minutes.
- Then add cold water, maple syrup, salt, and yeast, and whisk to combine.
- Add the flour
- Knead the dough for 5 minutes (it can also be done by hand)
- Let the dough rest for 5 minutes
- Knead for another 5 minutes (if kneading by hand, it might take longer; knead till the dough is ready)
- Cover the dough and let it rise till it is about double (ca. 1 hour)
- Meanwhile, prepare the fruit
- If using dry fruit, cover it with water and bring it to a boil. Add sweetener as desired. The fruit doesn't need to be cooked until it's done; you want it to absorb moisture.
- If using fresh or canned fruit, you do not have to precook it
- Grease an oven-safe dish with a lid with oil or butter
- Layer the fruit with sweetener as desired
- Cover with warm water so that the water covers the fruit, to prevent it from burning.
- Form 12 buns, by either method you prefer
- Place the buns evenly on top of the fruit, leaving room to rise
- Close the lid and set the timer for 15 minutes. Please don't open the lid at any point till all is done.
- For the milk option:
- Add the milk and vanilla to the pot.
- Crumble the butter so it is evenly distributed
- Place the already rested and ready-to-cook buns into the pot
- Close the lid and set the timer for 15 minutes. Please don't open the lid at any point till all is done.
- Preheat the oven to 482°F (250 °C)
- Bake for 10 minutes
- Turn down the heat to 338°F (170°C) and bake for another 35 minutes
Serve the dumplings with fruit, cinnamon sugar, or vanilla sauce. If you grew up eating dampfnudeln, what was your favorite way to enjoy them?
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