Sweet Sourdough Dumplings

Steamed dumplings are the ultimate comfort food! They are warm, soft, a little sweet and the perfect base for a lake of homemade custard. And they’re actually not difficult to make. The process can seem a little intimidating at first. Yeast dumplings can be fickle: If something doesn’t suit them, they lose all their fluffiness from one second to the next. And shrunken steamed dumplings are definitely not comfort food. But with a few tips and tricks (see recipe notes), you can make soft and fluffy yeast dumplings overnight. Happy baking!

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Ingredients for steamed sourdough dumplings

  • Flour: I prefer to use all-purpose flour or wheat flour 405 for fluffy yeast dumplings.
  • Butter makes the dough fluffy and the base of the steamed dumplings crispy.
  • Milk is added to the dough and to the cooking liquid for the steamed dumplings. You can also use it to make a vanilla sauce that goes perfectly with sweet dumplings.
  • Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
  • Sugar for the sweetness in the dough and in the cooking liquid.
  • Salt for the flavour.
Steamed sweet dumplings with sourdough

In three steps: How to make sweet dumplings

  1. Mix the dough and leave to rest overnight at room temperature.
  2. Divide the dough into eight equal pieces, round them and leave them to rest in the fridge until they have doubled in size.
  3. Mix the milk, butter and sugar, place in a high pan with the dough pieces, cover and cook on a low heat for about 30 minutes.
Dumplings with custard

Three tips: Why do steamed dumplings collapse?

  1. The lid must remain closed: It is important that you only lift the lid of the pan when the steamed dumplings are fully cooked. If you lift the lid too early, the dumplings will collapse immediately.
  2. The condensation in the pot lid must not touch the steamed dumplings: If the condensation from the pot lid drips onto the finished steamed dumplings when you open it, they may collapse even though they are fully cooked.
  3. Less heat is more: perfect timing is key with sweet dumplings. The liquid in the pot or pan should evaporate slowly while the sweet yeast dumplings are cooking. If the liquid evaporates too quickly, the yeast dumplings may burn on the underside before they are cooked. It is therefore important to cook the steamed dumplings with as little heat as possible. The stove should be just hot enough for the liquid to boil.

Bonus tip: Because timing is so important and the pot lid must remain closed at all times, I prefer to use a glass lid (and even a pot). This way you can keep a close eye on the state of your steamed dumplings even when the lid is closed.

Why you’ll love this recipe

Steamed dumplings are easy to make and contain just a few ingredients. They are soft and fluffy and a real comfort food. The dough contains no yeast, but is only made with sourdough. Nevertheless, the dumplings taste sweet and mild.

Steamed dumplings: What to serve with them and what to fill them with?

Steamed dumplings are wonderfully fluffy and soft, but have little flavor of their own. All the more important are the side dishes and, depending on taste, the fillings. You can fill your steamed dumplings with Austrian Powidl, for example. Powidl is a thickly cooked jam made from plums and prunes. You can also serve the sweet puree as a side dish. Homemade vanilla sauce also goes well with the sweet dumplings. For a little crunch, you can top your dumplings with a mixture of toasted breadcrumbs, poppy seeds and sugar.

Helpful tools – My recommendations

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Recipe for Sweet Sourdough Dumplings

Steamed dumplings are warm, soft, a little sweet and the perfect base for a lake of homemade custard. And they’re actually not difficult to make. With a few tips and tricks, you can make soft and fluffy yeast dumplings overnight and without yeast.
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 16 hours
Total Time 17 hours
Course Sweet Sourdough Dumplings, Yeast dumplings
Cuisine austrian, Bavarian, Czech
Servings 8 Sweet Sourdough Dumplings

Ingredients
  

For the dough

  • 400 g wheat flour 405
  • 40 g sugar
  • 50 g sourdough starter
  • 240 g milk
  • 65 g butter

For the cooking liquid

  • 100 g butter
  • 125 g milk
  • 50 g sugar

For serving

  • Vanilla sauce
  • Plum puree as a filling or as a side dish
  • Topping made from poppy seeds, roasted breadcrumbs and sugar

Instructions
 

Day 1

  • Mix all the ingredients to form a dough and cover. Stretch and fold once after 30 minutes.
  • Cover the dough and leave to rest at room temperature overnight or until the dough has increased significantly in volume.

Day 2

  • Place the dough on a work surface and divide into eight pieces. Round the dough pieces, cover and leave to rest in the fridge for eight to ten hours until the volume has increased significantly.
  • For the cooking liquid, melt the butter and mix with the milk and sugar.
  • Pour the liquid into a pan with high sides. Place the dough pieces in the liquid and cover with a lid.
  • Cook the steamed dumplings on a low heat for about 30 minutes until the liquid has disappeared. The lid must not be opened during steaming!
  • When the steamed dumplings are ready, carefully open the lid so that the condensation in the lid does not drip onto the steamed dumplings.
  • Serve the steamed dumplings with vanilla sauce and plum purée.

Notes

    1. The lid must remain closed: It is important that you only lift the lid of the pan when the steamed dumplings are fully cooked. If you lift the lid too early, the steamed dumplings will collapse immediately.
    2. The condensation in the pot lid must not touch the steamed dumplings: If the condensation from the lid drips onto the steamed dumplings when it is opened, they may collapse even though they are fully cooked.
    3. Less heat is more: perfect timing is key with sweet dumplings. The liquid in the pot or pan should evaporate slowly while the sweet yeast dumplings are cooking. If the liquid evaporates too quickly, the yeast dumplings may burn on the underside before they are cooked. It is therefore important to cook the steamed dumplings with as little heat as possible. The stove should be just hot enough for the liquid to boil.
    4. Glass lid: Because timing is so important and the pot lid must remain closed at all times, I prefer to use a glass lid (and even a pot). This way you can keep a close eye on the state of your steamed dumplings even when the lid is closed.
Keyword easy, no yeast, overnight, with sourdough

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Sweet sourdough dumplings

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I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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