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Bavarian Dampfnudeln, Buchteln - German Steamed Dumplings Recipe

Bavarian Damfnudeln, Buchteln, steamed dumplings The traditional southern German steam dumplings are made out of a dough with yeast and are light in texture. They can be paired with Sauerbraten , Jägerschnitzel or Rouladen (beef roll-ups). You can also make these steamed dumplings stuffed with plums or apricots, glaze them with melted butter and sprinkle brown sugar on top for a sweet bavarian dessert. Alternatively you can top them with a warm vanilla sauce.

Servings: 12-15 dumplings


Medium yeast textured dough basic recipe prepared with 1/4 L / 1 cup milk

Other ingredients:

50-60 g / 1.7 – 2.1 oz butter

1/4 L / 1 cup milk or water

20 g / 0.7 oz sugar

Pinch salt

Additional Ingredients for filled dumplings:

1 kg / 2 lbs plums or apricots

cubed sugar


150 g / 5.2 oz bread crumbs

brown or regular sugar


Create a medium textured yeast dough according to the basic recipe, which is soft and light. Let it rise a bit then form 12-15 balls (size of a mandarin) and place on a lightly floured cookie sheet or large cutting board, cover dumplings with a clean kitchen towel and let them rise again until double in size. Prepare a large pot with a flat bottom and a tight fitting lid. A large (6-7 qt) enameled cast-iron Dutch oven or a cast-iron pot with a heavy lid work best. Melt the butter, add milk (or water), sugar and salt, stir, place the risen dumplings carefully (without disturbing their light texture) into the lukewarm milk (about 5 at a time, spaced equally apart, because dumplings will grow in size), let dumplings rise more, place the tight lid on top and bring to a boil on medium heat.

First cook on medium heat then reduce heat to low and cook for about 30 minutes until all the milk is absorbed and the crust of the dumplings begins to make a “singing” or “cracking” sound. Then the heat has to be turned to the lowest possible setting for gas or turned off completely. If you have an electric stove just turn it off and leave on the warm burner. Total cooking time is 30-35 minutes during which you must not open the lid ! The Dampfnudeln have to be light and fluffy, have absorbed all the liquid and have a nice crust. Let the Dampfnudeln remain in the closed pot for several more minutes. Carefully remove the lid so that the condensed water does not drip on the Dampfnudeln. Remove them carefully with a wooden spoon and place with crust on top (upside down) on a warmed plate.

Serve with Vanilla sauce, foamed wine sauce or fruit sauce or as a savory side dish with Sauerbraten, , Jägerschnitzel or Rouladen (beef roll-ups).

Recipe II

Prepare dough in the same way as above. Roll dough into a long thick 2x2 in. 'snail' instead of rolling dough into balls. Cut thin 1/2 in. slices, put half plum or half apricot between two slices and one cube of sugar then roll into a ball. Let dumplings first rise then steam as described above. Melt butter in a skillet, roast the breadcrumbs until golden, remove the dumplings from the pot and place on a plate upside down, pour some melted butter over the top of the dumplings and sprinkle with brown sugar and cinnamon (optional).

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