Oma's Dampfnudeln (German Steamed Buns) ❤️

➤ by Oma Gerhild Fulson

Dampfnudeln, those delicious German steamed dumplings (literal translation: steamed noodles), are the perfect recipe to learn since they can be used as a main course and a dessert course. Thankfully, it's a recipe that's not at all hard to master. 

Popular in southern Germany, these are usually something people remember from their Oma's kitchen. Steaming hot Dampfnudeln, either covered with a most delicious gravy or else with a silky vanilla sauce poured all around. Yes, above, it's covered in gravy.

I was in such a hurry to eat the Dampfnudeln in the photo at the top, that I totally forgot to put the veggies on the plate. After all, who needs veggies when this steamed bun is drenched in roulades gravy? Even the rouladen aren't necessary!

Dampfnudeln are also known as German steamed buns ... because they truly taste like freshly baked buns, only without a crusty interior ... but a yummy crusty bottom.

Show off your knowledge of German culture

 ... by NOT using a knife and fork to cut into these dumplings! Use two forks or two spoons to gently pull apart the steamed roll to expose the fluffy interior. 

Once pulled apart, pour in the gravy or sauce. Yes, you can use your knife and fork to help cut it into pieces to eat, but just make sure you use those 2 forks or spoons to start with :)

Leftover Dampfnudeln?

Although it's unlikely that there will be leftovers (unless you make more than you need), they are delicious sliced and fried in butter the next day. Topped with your favorite gravy/sauce, you'll enjoy them this way as well. 

I've also added the leftover Dampfnudeln on top of some simmering goulash soup I was cooking the following day. Covered and left to warm, they were ready to eat in about 5 - 10 minutes and fit wonderfully with the soup. A yummy "left-over" meal. Tasted just like freshly-made.

Before you start, check your yeast!

Yeast is a living organism. At least, it should be for it to work in baking. That's why the little packets one buys have an expiry date. 

I had a packet lying around and, oops, it was expired by just 2 months. I figured I'd test it first and see if it still had life in it. I'm glad I tested it. Below, you'll see the result. On the left, the expired pack and on the right, a fresh pack.

Just put 2 tbsp lukewarm water into a small bowl. Lightly stir in 1 tsp sugar and 1 tsp yeast. Let sit, undisturbed for 10 minutes. It should get all bubbly and increase in volume. If it does, go ahead and continue with the recipe. If not, STOP! Don't even attempt to bake with this. It will be a flop! Ask me how I know ;)

Before you start, pre-warm your eggs!

When baking with yeast, all ingredients should be at room temperature. 

But, what if you forgot to take the eggs out of the fridge earlier to let them warm up? Easy, just submerge them in a bowl of very warm (not hot ... you don't want to cook these!) water while you wait for the yeast to proof. 

Is your yeast good? Are your eggs warm? Ready to make Oma's Dampfnudeln?

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