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Steamed yeast dumplings with vanilla sauce

Yeast dough steamed in a closed pot, crisp and salty below, soft on top — with vanilla sauce.

Time
2 h
Effort:
demanding
Origin
Palatinate / Bavaria
Season
all year
  • vegetarian
  • classic
  • sweet
  • kid-friendly
Steamed yeast dumplings with vanilla sauce on a plate

Ingredients for 4 portions

  • 500 gplain flour
  • 1 cube(s)fresh yeast · half a cube
  • 500 mlmilk
  • 80 gbutter
  • 60 gsugar
  • 3eggs
  • 1 pack(s)vanilla pudding powder
  • 1 pack(s)vanilla sugar
  • to tastesalt

The ingredients land on the shopping list as soon as the dish is in the week.

Possible allergens

Derived from the ingredients as they are typically composed.

  • Cereals containing gluten
  • Eggs
  • Milk (incl. lactose)

Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.

Nutrition per portion

Estimates computed from the ingredient list — with 4 portions per recipe.

Energy831 kcal
Protein25 g
Fat25.8 g
Carbohydrates120.9 g
of which sugar22.7 g
Fibre7.3 g
Salt0.4 g

Not counted because listed without a quantity: salt.

Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.

Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.

Estimates, not lab values — not a basis for medically prescribed meal plans.

Method

  1. 1

    Dissolve the yeast in lukewarm milk (250 ml) with a little sugar; knead with the flour, butter, sugar, 2 eggs and salt into a smooth dough, prove for 1 hour.

  2. 2

    Shape 8 balls, prove again for 20 minutes.

  3. 3

    Melt a little butter in a wide lidded pot, add 150 ml milk, a pinch of salt and sugar, set the dumplings in.

  4. 4

    Lid on and cook for 25 minutes over medium heat — NEVER lift the lid until it crackles.

  5. 5

    Make a vanilla sauce from the pudding powder, remaining milk, vanilla sugar and an egg yolk, serve with the dumplings.