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German Steamed Yeast Dumplings (Oma's Dampfnudeln)

Dampfnudeln, those deliciously classic German dumplings, make a delicious dessert that's especially yummy served with my homemade vanilla sauce.

Whether you prefer a savory roll or a sweet bun, this Dampfnudel recipe is sure to please the whole family!

Ingredients:

For The Dumplings:

• 2 tablespoons (30 milliliters) lukewarm water
• 1 teaspoon (3.3 grams) active dry yeast 
• 1 teaspoon + 2 tablespoons (4 grams  + 26 grams) granulated sugar, divided
• ¼ cup (57 grams) butter, room temperature
• 2 large eggs, room temperature
• ¼ cup (60 milliliters) lukewarm milk
• ¼ teaspoon (1.5 grams) salt
• 2 - 2½ cups (260 - 325 grams) all-purpose flour, or as needed

For Poaching:

• 1½ cups (360 milliliters) milk
• 3 tablespoons (42 grams) butter
• 1 pinch salt
• 1 tablespoons (13 grams) granulated sugar
• 1 teaspoon (5 milliliters) vanilla extract
• grated lemon zest, to taste

Instructions:

For The Dumplings:

1. Grease a baking sheet and set it aside.
2. Put the water into a small bowl; add the yeast and 1 teaspoon (4 grams) sugar. Stir and let sit for 10 minutes. (The mixture should become bubbly, indicating that the yeast is alive & working. If not, throw it out and use new yeast.)
3. In a large bowl, cream the butter with the remaining 2 tablespoons (26 grams) sugar. Mix in the eggs, milk, and salt. Stir in the yeast mixture. Mix in enough flour to make a rough dough.
4. Turn the dough out onto a lightly floured work surface and knead well until a smooth dough forms, adding more flour as necessary.
5. Place the dough in a clean bowl. Cover the bowl and let it sit in a warm place that is draft-free until the dough has doubled in size, about 1 hour.
6. Punch down the dough. Cut it into 8 to 10 equal pieces, about 1 inch in diameter, and shape the pieces into dumplings.
7. Place the dough balls onto the greased baking sheet. Cover them lightly with a clean kitchen towel and let the dough rise for half an hour in a warm, draft-free spot.

For Poaching:

1. In a large pot with a tight fitting lid, place all the poaching liquid ingredients, and bring to a simmer over medium heat.
2. Add the dumplings, making sure they are not overcrowded.
3. Cover and simmer over low heat for 20 to 25 minutes, or until you hear the butter sizzling (meaning the milk has evaporated). Do not open the lid during this poaching time or the dumplings will stop rising.
4. Remove the lid as soon as you hear them sizzling, or at the 25-minute mark if there’s no sizzling sound. Check that the tops are firm to the touch. Leave the lid off and continue to simmer to evaporate any remaining liquid. Allow the bottom of the dumplings to brown in the butter.
5. Serve immediately, using two forks to make a hole in the top of the dumplings and pour warm vanilla sauce over top.

Notes/Hints:

• The sweet dumplings can also be served with a topping of melted butter, poppy seeds, and regular sugar or brown sugar. Also delicious with caramel sauce, plum sauce, or your favorite fruit compote.
• If you use a saucepan with a tight-fitting glass lid, you can watch to make sure everything is simmering properly.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on January 18, 2026