Let yeast dumplings rise twice
After the stock fermentation, let the shaped steamed dumplings rise visibly. Only a well loosened dough will be airy during the subsequent steam cooking.
German Recipe
Steamed dumplings with vanilla sauce
Knead the yeast dough with flour, milk, yeast, sugar, butter and egg. Let the dough rise until it is much bigger. Form the dough and let it rest for a short while. Heat the milk, butter and sugar, insert the dough and cook it together. Serve with vanilla sauce.
Total time
1 hr 10 min
Calories
620 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
steamed dumplings with vanilla sauce step by step
Form the dumplings and let rest for a short while. Heat the milk, butter and sugar, insert the dumplings and cook them together. Serve with vanilla sauce.
German Recipes
Recipe
Steamed dumplings with vanilla sauce
Knead the yeast dough with flour, milk, yeast, sugar, butter and egg. Proof the dough until it is much bigger.
Ingredients
4 servings
Method
-
1
Knead dough
Knead yeast dough with flour, milk, yeast, sugar, butter and egg.
-
2
Let go
Let the dough rise until it is much larger.
-
3
Forms
Form the dumplings and let rest again briefly.
-
4
Steam cooking
Heat milk, butter and sugar, add dumplings and cook together.
-
5
Serve
Serve with vanilla sauce.
Kitchen know-how
Tips for Steamed dumplings with vanilla sauce
Keep the lid closed during cooking
Each opening allows steam to escape and can cause the dough pieces to collapse. Only after the end of the cooking time, open the pot carefully.
Allow milk to evaporate only gently
Heat over medium to low heat to prevent the bottom from burning before the steamed dumplings are cooked through.
Variations
How to adapt this recipe
Add a tablespoon of sugar to the milk and butter and allow the liquid to evaporate completely, creating a thin golden crust.
For cooking, use water, oil and half a teaspoon of salt instead of sweet milk. Serve with vanilla sauce or savoury soups.
Nutrition per serving
620kcal
82.0 gCarbohydrates
16.0 gProtein
22.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Steamed dumplings with vanilla sauce
steamed dumplings cook in a closed pot with little liquid and form a crust at the bottom. Germknödel are steamed completely and remain soft all around.
The heat was too high or the liquid evaporated too early. Next time, select lower heat and use a heavy, tightly closed pot.
A wide pot with a heavy bottom and a thick lid distributes the heat evenly, and the dough pieces need spacing because they rise clearly.
Heat briefly over steam or cover with a tablespoon of milk in a pan, but the original crust will soften.
Keep cooking