Yeast Dumplings
Blueberry Sauce and Custard

Yeast dumplings with blueberry sauce and custard. This is a wonderful recipe for all that enjoy a sweet treat. The dumplings are quite special. Unlike many other kinds of dumplings that are 

usually boiled these tasty dough balls are actually steamed over a little water and are nearly foolproof. Once they are done they have smooth surface and a spongy consistency.

Preparation time: 15 minutes 
Cooking time: at least 15 minutes
Resting time: 60 minutes
Total time needed: at least 1 H 30 minutes
Grade of Difficulty: standard


Produces 12 to 15 Portions

Yeast Dumplings and Blueberry Sauce

For the Dumplings:

  • 500 grams / 1.1 lbs wheat flour
  • 10 grams / 0.35 oz dry yeast
  • Pinch of salt
  • 100 grams / 35 oz sugar
  • 1 cup milk
  • 100 grams / 35 oz unsalted butter
  • 2 eggs
  • A few tablespoons of extra flour

For the Blueberry sauce:

  • 200 grams / 70 oz fresh blueberries
  • 75 grams / 2.65 oz sugar
  • 1 cup water
  • 1/2 tbs. vanilla extract
  • 1/2 tbs. almond extract
  • 2 tbs. maize starch
  • 2 tbs. water


  • Add flour, sugar, salt and yeast to a food processor and blend them well. About 10 seconds on a medium setting should do
  • Add milk and butter to a small plan on the stove and slowly warm up the milk on a low heat setting
  • Once the butter is warming up the butter will begin to melt. 
  • Gently stir the milk and butter and when all the butter has melted switch of the stove and take the pan of the stove
  • Let the milk and butter mixture cool down a little and then crack both eggs into the pan
  • Use a wooden or plastic whisk to blend the eggs with milk and butter
  • When the milk mixture has cooled to be only lukewarm add it to the flour in the food processor. (If it is to hot it might destroy the yeast)
  • Let the food processor knead the ingredients into a elastic yet sticky dough. If your machine is strong enough let it knead the dough for about 5 minutes. Alternatively you will have to finish the job with your hands
  • Remove the dough which should be quite sticky from the food processor and place it in a big bowl
  • Now add a little of the extra flour and knead the dough till it is elastic and smooth and has lost its stickiness. It's best to add always a little flour at a time, when you feel that the dough has absorbed the flour and there is still some stickiness and wetness in it add a little more flour
  • Once you are happy with the consistency of the dough take a little fork and subdivide the dough into 12 to 15 small pieces of about equal size
  • Roll each one of them into a round dumpling that is slightly wider than high
  • Add some flour to a kitchen cloth on the table and place the dumplings on it. Cover them with another cloth and let them rest and rise for about an hour
  • Now place the raw dumplings with a good distance between them as they will easily double in size onto the lightly greased surface of a steamer tray / basket of a large pot
  • Add some water to the pot, place the steamer tray on top of the pot, cover it with the lid and bring water to the boil
  • Steam the dumplings for about 15 minutes, as mentioned they should have nearly doubled in size now
  • Carefully take the steaming tray of the pot (use some oven cloth and be aware of the hot steam to avoid getting burned) and use an egg lifter to take the finished dumplings out of the steaming tray
  • You will probably have to repeat this process 2 or 3 times till you have all the dumplings steamed and ready
  • Place warm yeast dumplings on a plate and serve with blueberry jam or homemade blueberry sauce and custard.

Oma's Milchreis / Rice Pudding

Potato Dumplings

Garnished Potato Dumplings in a blue bowlGarnished Potato Dumplings in a blue bowl

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The history of dumplings

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