Dampfnudel is a German steamed yeast dumpling traditionally cooked in a covered pan with milk and butter.
The dough is made with yeast, flour, milk, and other basic ingredients. During cooking, the dumplings steam while their undersides develop a browned, slightly crisp crust from the butter and milk mixture. They may be served as a sweet dish with vanilla sauce or fruit, or as a savory accompaniment.
Dampfnudel is especially associated with southern Germany, including Bavaria and the Palatinate. Regional arguments have sometimes focused on whether the dumpling should have a crisp salty crust or a softer sweet preparation.
It is distinct from Germknödel, an Austrian and Bavarian yeast dumpling usually filled with plum jam and served with butter or poppy seeds. Dampfnudel is commonly cooked without that filled center.