Soft, fluffy, and slightly sweet, these traditional yeast dumplings are the ultimate comfort food — perfect for soaking up rich gravies, stews, or sweet sauces.
Origin Yeast Dumplings
Yeast dumplings are a staple in many Central and Eastern European cuisines, especially in countries like Germany, Austria, and the Czech Republic. Known as Germknödel or Dampfnudeln, they are often served either savory or sweet, depending on the meal.
What I Love About This Recipe
There’s something magical about watching these pillowy dumplings rise and steam to perfection. Whether served with butter and sugar or next to a hearty stew, they’re filling, satisfying, and full of old-world charm.
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Yeast Dumplings
4
servings30
minutes40
minutes120
kcalIngredients
2 cups all-purpose flour
1 packet (2¼ tsp) active dry yeast
1 tbsp sugar
½ tsp salt
¾ cup warm milk
2 tbsp butter, melted
1 egg
Directions
- In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
- In a large bowl, mix flour and salt. Add yeast mixture, melted butter, and egg. Stir until combined, then knead into a soft dough.
- Cover and let rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough and divide into 6–8 equal pieces. Shape each into a smooth ball.
- Let them rise again on a floured surface, covered, for another 30 minutes.
- In a large pot or deep pan, heat milk and butter over low heat until simmering.
- Place dumplings into the pan, cover tightly, and steam on low for 20–25 minutes. Avoid opening the lid during steaming.
- Serve warm, drizzled with melted butter, fruit compote, or gravy depending on the dish.
Notes
- For sweet dumplings, top with powdered sugar, jam, or poppy seed filling.
- For savory use, pair with stew or creamy mushroom sauce.
- Steaming instead of boiling keeps them fluffy and moist.