Making yeast dumplings

Ciwana Black - Yeast dumplings

Today I made yeast dumplings - a tradition german food that you can eat for example with blueberries and custard.

It was the first time I made it, but it turned out really great. (We all had little bit to much of it^^)



Ciwana Black - yeast dumpling dough



500g flour

1 pinch of salt

1 pack of dry yeast

250 ml milk
100 g of butter
100 g of sugar

2 packs of vanilla sugar
2 egg (s)

(tinned blueberries / vanilla sauce)


In the first step mix all the dry ingredients (besides the yeast) well together in a big bowl.

Then make a little mole in the middle.


Next melt the butter and make the milk lukewarm. But the butter, the milk, the eggs, a little bit of sugar and the yeast into the mole and mix them slightly (without mixing them with the dry ingredients).

Ciwana Black - raw yeast dumpling

After 15 minutes mix everything together and knead the dough very well.

Then let the dough rest in a warm place for 1 hour and cover it with a dishcloth.


After 1 hour knead the dough again and add some flour if necessary until the dough is soft and not sticky anymore.

Then make little rolls out of it, sit them on a dishcloth that is dusted with flour and put another dishcloth over them (dusted with flour as well). Wait until the rolls got bigger.


Fill a cooking pot with water and cover it with a dishcloth. Fix the dishcloth with a big rubber band to the pot. Then put the yeast dumplings onto it. Cover everything with a lid. Damp the dumplings for about 15 - 20 minutes. Check with a split whether they are done - if no dough is on the split anymore.


Serve the yeast dumplings when they are still hot with tinned blueberries (and optional with vanilla sauce).

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