Bohemian Dampfnudeln with Vanilla Sauce

Light steamed yeast dumplings with a golden-brown bottom, served with a creamy vanilla sauce. A Sunday classic from Bavaria and Austria that makes both young and old happy.

By yumbelo · 4 servings · 90 minutes

Ingredients

• 250 ml milk
• 42 g fresh yeast
• 500 g all-purpose flour (Type 405)
• 50 g sugar
• 40 g soft butter
• 1 pinch salt
• 30 g butter for frying
• 2 tbsp neutral cooking oil
• 150 ml milk for the pan
• 500 ml milk for the vanilla sauce
• 40 g sugar for the vanilla sauce
• 20 g cornstarch
• 1 pc vanilla pod

Method

1. Warm the milk for the dough until lukewarm, making sure it does not get hot. Stir the yeast into it with a pinch of sugar until it has dissolved.
2. Mix the flour, remaining sugar and salt in a large bowl. Add the yeasted milk and soft butter and knead into a smooth, elastic dough, about 8 minutes.
3. Cover the dough and let it rise in a warm place for about 45 minutes, until its volume has roughly doubled.
4. Knead the dough briefly on a floured work surface and shape it into 8 equally sized balls. Cover and let them rest for another 10 minutes.
5. For the vanilla sauce, split the vanilla pod lengthwise and scrape out the seeds. Bring 500 ml milk to a boil with the pod and seeds, then remove the pod.
6. Stir the cornstarch smooth with a little cold milk, stir it into the boiling milk and simmer for 1 minute. Stir in the sugar and keep the sauce warm.
7. Heat the butter and oil in a large pot with a heavy base. Place the dumplings seam side down closely together and fry for 2 to 3 minutes, until the bottom is golden brown.
8. Pour in the milk for the pan (150 ml), close the pot tightly right away and cook the dumplings over medium to low heat for about 20 minutes, until the liquid has evaporated.
9. Remove the lid and leave the pot open for a moment so the bottom becomes crisp. Serve the dumplings with the vanilla sauce.