German Dampfnudel Sweet Dumplings

Dampfnudel is a super special German sweet dumpling steamed in butter, sugar, and whole milk. You heard right.

This is a steamed dessert dumpling, and that is part of what makes it so unique. We serve it with a simple vanilla sauce and easy strawberry topping that adds the right notes to this sweet tastebud symphony. 

🥟 What makes this recipe special?

While Dampfnudel is sometimes served as a savory dish, I am more interested in the sweet version. I first saw Dampfnudel on the wildly fantastic Great British Bakeoff show, and it struck my German heritage nerve right away.

While Paul Hollywood inspired me to make this, I have used his inspiration to make my recipe with different toppings and some other changes. After working hard to find my own take on Dampfnudel, I found something that I enjoy making and is a favorite in our house. The steamed dumplings are sweet and moist but have a golden brown bottom that adds just a touch of caramel flavor and crispness. 

Finally, it is topped with a simple vanilla sauce and strawberry topping. It takes about 2 hours to make this dessert, but it is a great treat to share with your friends and family. 

I love making heritage recipes, and if you do too with a slant to German recipes, you might like my traditional Spaetzle recipe, Rouladen Recipe, or this Easy Pork Schnitzel recipe. Whatever you choose, make sure to treat yourself!

🍓 Ingredients

This recipe is full of everyday pantry staples, which makes me like it even more. I love when I can open up the fridge and cupboard to make a decadent recipe with the things I already have!

• Bread flour
• Sugar
• Instant yeast
• Whole milk
• Eggs
• Butter
• Lemon Zest
• Vanilla extract
• Strawberries

See the recipe card for quantities.

🍲 Instructions

I would consider this a moderately challenging recipe, but mostly because there are 3 different elements. None of it is too difficult, but the various components add a bit of complexity.

Start with the easy strawberry sauce, and this is super easy. Just combine the diced strawberries with sugar and put it in the fridge. This can be made the day before, but I generally start it before doing anything else, and it works great.

The dumplings are a risen dough. It is a matter if mixing the dough ingredients together and then allowing it to rise for about an hour in a warm place until it doubles in size. 

Once risen, divide the dough into twelve balls. The steaming/poaching liquid is milk, sugar, and butter. Heat this in a wide, large saute pan just to a bare simmer and the ingredients are combined. Remove from heat. Add the twelve balls and allow to sit for fifteen minutes.

This is I prepare the vanilla sauce. It as simple as adding the sauce ingredients and heating it. Once everything is heated, the sugar is melted into the butter and cream. Remove from heat.

Poach the dough balls covered over medium-low heat for about 25 minutes, but watch them. The idea is for all the liquid to simmer off and create a golden brown bottom. The bottom will not be quite brown if it doesn’t cook long enough. If it is let in the saute pan too long, it will burn. 

Finally, serve with a bit of vanilla sauce and strawberry sauce! 

🤷 Substitutions and variations

There is little room for substitutions in the sweet dumplings but plenty in the sauces. 

• Fruit Sauce – The easy strawberry topping is good, but any berry would work well for this. Even a berry jelly would be good or I have been known to eat this without.
• Vanilla Sauce – This really could be omitted, as well. I think the sauces are essential, but the buns are great by themselves.

📦 Storage

I have stored the buns in the fridge and the freezer, but they are best served fresh. For the refrigerator, keep it in a covered container. I keep the sauces separate.

Freeze the buns separately and then microwave when you are ready to serve. 

The vanilla sauce will solidify in the fridge but will loosen up after thirty seconds in the microwave.

🎓 Dampfnudel History tidbit

An interesting historical tidbit is that the Dampfnudel spared the sacking of an entire city. The story goes that in the 1600s, there was a war (The Thirty Year War) where the Swedish were at the gates of the German city Freckenfeld and demanded ransom. 

A master baker in the city made over 1200 Dampfnudel to feed the soldiers and the city was spared. Dampfnudel saved lives.

❓ FAQ

📝 Tips and tricks

• Make the strawberry sauce the night before for the best results, but can be started the same day, as well.
• I use strawberries, but any berry topping would work well for this dessert.
• Use an excellent nonstick saute pan with deep sides for the best results. Mine is 12″ wide with deep sides.
• Watch to ensure the poaching/steaming liquid does not burn. This is the trickiest part of the recipe… you want a golden brown caramelized bottom, but not burned.
• I use a KitchenAid, but the dough can be kneaded manually.

🛠 Products used in this recipe

• Greenpan 5 quart Sauce Pan
• Spatula
• Bowls
• KitchenAid Mixer

😋 Did you make this recipe?

That is awesome, and thank you so much for giving this German Dampfnudel Sweet Dumplings recipe a try. If you could leave a rating in the comment area below, it would be greatly appreciated. This lets me know how I am doing and also helps others decide if they want to make this recipe. Most of all, thanks for visiting Ramshackle Pantry.