German Steamed Yeast Dumplings (Oma's Dampfnudeln)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

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Dampfnudeln, German steamed buns, here served with vanilla sauce.

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. Just a bit of patience and watchfulness and you'll soon be enjoying this classic German food.

Popular in southern Germany, these are usually something people remember from their Oma's kitchen.

A steaming hot Bavarian Dampfnudel with a silky vanilla sauce poured all around.

These are also known as German steamed buns… because they truly taste like freshly baked buns, only without a crusty interior… but a yummy crispy 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. :)

How to Use 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 or sauce, you'll enjoy them this way as well.

I've also added leftovers (that had been made without the sugar and vanilla) 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.

Serving leftover Dampfnudeln (German Steamed Buns or Dumplings) with goulash. They surely bring back memories of Oma's kitchen.

How to Test Yeast to See if It's Still Good?

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 tablespoons lukewarm water into a small bowl. Lightly stir in 1 teaspoon sugar and 1 teaspoon 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. ;)

Testing to make sure that the yeast is "alive and working" BEFORE starting to bake. So important! Which one would you choose to use?

Before Starting, Pre-Warm the 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 water (not hot… you don't want to cook these!) while you wait for the yeast to proof.

Ready to start baking with yeast, but the eggs are cold? Warm them up first in very warm water!

Is your yeast good? Are your eggs warm?

Ready to make Oma's Dampfnudel Recipe?

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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!

Prep Time:

20 minutes

Rise Time:

1 hour 30 minutes

Cook Time:

30 minutes

Total Time: 

2 hours 20 minutes

Servings:

Makes 8 - 10 dumplings

Ingredients:

Yeast Dumplings:

• 2 tablespoons (30 ml) lukewarm water
• 1 teaspoon (3 g) active dry yeast
• 1 teaspoon (4 g) granulated sugar
• ¼ cup (60 g) soft butter
• 2 tablespoons (25 g) granulated sugar (optional for sweet dumplings)
• 2 large eggs
• ¼ cup (60 ml) lukewarm milk
• ¼ teaspoon salt
• 2 - 2½ cups (240 - 310 g) all-purpose flour

Poaching Liquid:

• 1½ cups (360 ml) milk
• 3 tablespoons (45 g) 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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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

02.02.2022 revision update

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.