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Oma's Dampfnudeln – German Steamed Buns

Dampfnudeln, those deliciously classic German dumplings, are so delicious served with your favorite gravy and veggies.

These also 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!

Servings:

Makes 8 - 10 dumplings

Ingredients:

Yeast Dumplings:

• 2 tablespoons lukewarm water
• 1 teaspoon active dry yeast
• 1 teaspoon granulated sugar
• ¼ cup soft butter
• 2 tablespoons granulated sugar (optional for sweet dumplings)
• 2 large eggs
• ¼ cup lukewarm milk
• ¼ teaspoon salt
• 2 - 2½ cups all-purpose flour

Poaching Liquid:

• 1½ cups milk
• 3 tablespoons butter
• pinch salt
• Optional for sweet dumplings: 1 tablespoons granulated sugar, 1 teaspoon vanilla, lemon zest

Instructions:

1. Grease a baking sheet and set it aside.
2. To make the dumplings, add the water into a small bowl; add the yeast and 1 teaspoon sugar. Stir and let sit 10 minutes. (This mixture should become bubbly, indicating that the yeast is "alive & working." If it's not, throw out and use new yeast.)
3. In a large bowl, cream the butter with the 2 tablespoons sugar (if using) and add the eggs, milk, and salt. Stir in the yeast mixture. Mix in enough flour to make a rough dough. Turn out onto a lightly floured work surface and knead well until a smooth dough forms, adding more flour as necessary. Place dough into a clean bowl. Cover bowl and let sit in a warm place that is draft-free until double in size, about 1 hour.
4. Punch down. Cut the dough into 8 to 10 equal pieces (about 1-inch in diameter) and shape into dumplings.
5. Place the dough balls onto the greased baking sheet. Cover lightly with a clean kitchen towel and let dough rise about half an hour in a draft-free warm spot.
6. In a large pot with a tight fitting lid, place all the poaching liquid ingredients. Bring to a simmer over medium heat. Add the dumplings, making sure they are not overcrowded.
7. Cover and simmer over low heat for about 20 to 25 minutes until you hear the butter sizzling meaning that all the milk has evaporated. Do not open the lid during this poaching time or the dumplings will stop rising. 
8. Open the lid, either as soon as you hear them sizzling or at 25 minutes even if you don't hear them sizzling. Check that the tops are firm to the touch. Leave the lid off and continue to simmer to evaporate any remaining liquid and let the bottom of the dumplings become browned in the butter.
9. Serve immediately, using two forks to make a hole in the top of the dumpling into which gravy or warm vanilla sauce is poured. 

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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