Dampfnudeln
steam noodles
Yeast dumplings steamed in a covered pan, creating a soft top and sometimes a caramelized base. They can be served sweet or savory.
About this dish
Yeast dumplings steamed in a covered pan, creating a soft top and sometimes a caramelized base. They can be served sweet or savory. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Sweet milk-steamed dampfnudeln
Dough
- 400 g all-purpose flour
- 200 ml lukewarm milk
- 1 egg
- 5 g instant yeast
- 40 g sugar
- 40 g melted butter
- 1/4 tsp salt
Cooking liquid
- 250 ml milk
- 40 g butter
- 35 g sugar
Serve
- 400 ml prepared vanilla sauce
- 1
Dough: 400 g all-purpose flour; 200 ml lukewarm milk; 1 egg; plus the remaining ingredients listed for this component. Knead dough ingredients until smooth, cover and rise until doubled, 60-90 minutes. Use lukewarm, not hot, liquid and knead until smooth and elastic. Cover in a draught-free place and wait for the volume to double.
- 2
Divide into 8 smooth balls and proof covered 30 minutes until puffy. Tuck the seams underneath so the surface is smooth. Keep covered during proofing; the balls should become visibly lighter and puffy.
- 3
In a wide, deep nonstick pan with a tight lid, warm cooking milk, butter and sugar. Add buns with room to expand and return to a very gentle simmer. Choose a pan large enough for one layer with space between buns. Stir the cooking sugar into milk and butter until dissolved before setting in the dough.
- 4
Cover and cook 25-30 minutes without opening. When liquid has evaporated and gentle sizzling replaces bubbling, allow bases to turn golden, then remove from heat. Rest covered 3 minutes. Keep the lid closed while liquid produces steam. Listen for the change from bubbling to quiet sizzling; reduce heat if it smells scorched. Let a golden base develop, not a burned one, and check the cooked center of a test bun after resting.
- 5
Serve: 400 ml prepared vanilla sauce. Serve warm with vanilla sauce. Lift gently with a spatula to keep the crust attached. The liquid and bases are very hot; cool briefly and spoon the prepared vanilla sauce alongside.
Note
The closed pan traps steam while the base browns. Do not lift the lid during cooking; choose a pan large enough for expansion. This is a sweet-milk version, not the salty regional variation.