German Steamed Dumplings With Blueberry Sauce

By • April 18, 2010 • 8 Comments

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Author Notes: This recipe has been passed down in my family for at least four generations. My great grandmother brought over this recipe when she immigrated from a village in Germany to New Jersey in 1923. My mother was the first generation to actually write it down -- until then it was taught from mother to daughter and made from memory. The dumplings are hot, light, fluffy balls of dough, similar to Chinese steam buns, and the blueberry sauce is sweet and tart. The dumplings should be hot and the sauce cool. I have never had anything like these anywhere. To me, they are totally unique. I have many treasured childhood summer memories of waking up early in the morning to make the dough, letting it rise in the sun in the backyard, and devouring oodles of steam dumplings and blueberry sauce for lunch. The recipe takes time, but it is not difficult, and it is well worth the investment of a few hours. Once you've made it once, you will spend the time you are waiting for the dough to rise fantasizing about eating them when they are done and they will taste even more delicious. You can pour the cool blueberry sauce over the hot dumplings, or you can do what I did as a little girl and poke a hole in them with a spoon, stuff them each with a spoonful of blueberry sauce, and then pour more blueberry sauce on top. - clintonhillbillyclintonhillbilly

Food52 Review: This was delicious. The dumplings are super light and spongy and just soak up the sauce, very yummy. The texture was a bit like steamed sponge cake, even though it calls for much less egg. I'd recommend pouring a little bit of sauce at a time, clintonhillbilly is right that hot dumplings and cold sauce are a terrific contrast, but if you douse them with sauce the dumplings cool off too fast. I'll definitely make this again, maybe with other berries or fruit. - ArathiThe Editors

Serves 16

Dumplings

  • 1 packet yeast
  • 1/4 cup lukewarm water
  • 1/2 cup milk, scalded
  • 2 tablespoons sugar
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1 egg, well beaten
  • 1 1/2 to 3 cups sifted all-purpose flour
  1. Add yeast to water, let stand a few minutes then stir until dissolved.
  2. Combine scalded milk, sugar, butter, salt, and egg. Cool to lukewarm and stir in yeast mixture.
  3. Add enough flour to make stiff dough. Cover and let rise until doubled.
  4. Turn onto lightly flour board and knead lightly until smooth.
  5. Roll out to 1/2 in thickness and cut into 2-inch rounds. Cover and let rise until doubled.
  6. Lightly grease steamer basket, cover and steam for 10 minutes.Lightly grease steamer basket, cover and steam 10 minutes.

Blueberry Sauce

  • 1 pint of blueberries
  • 1/2 cup sugar
  • a little water
  • 3/4 teaspoon lemon juice
  1. Combine blueberries and 1/2 cup of sugar in a saucepan, and add a little water (I pass the saucepan under running water from the faucet). Bring to a boil and stir so that sugar dissolves. Simmer until blueberry juice turns syrupy and add lemon juice.
  2. Remove from heat and pour into a bowl. Chill in refrigerator while dough for dumplings rises.
  3. Ladle blueberry sauce over dumplings as they come out of the steamer.
Jump to Comments (8)

Tags: blueberries, dumplings, family, fruit, Holidays, Summer, sweet, unique

Comments (8) Questions (0)

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8 months ago Hans Wagner

I've been looking for this for YEARS!
My Oma passed, and along with her... the "Heffaklusa"
(as I can recall them being called.)
Drizzle hot butter over them before the cold blueberry sauce.

I can't wait!

-Hans

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9 months ago Georgia Mark

This remind meds of my mother-in-law in Germany. She has since passed away. It was my ex-husband's favorite childhood meal. Thank you for posting it.

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12 months ago gwimper

This looks great, and thank you for the recipe. Here in Germany they are served with sour cherry sauce or a vanilla cream sauce. I can't wait to try the blueberry sauce soon as the blueberries come into season. :)

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12 months ago clintonhillbilly

That is so interesting, I wonder if the blueberry sauce was an American adaptation then. I actually have a jar of sour cherries on hand, so I may try making them with that now!

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11 months ago gwimper

Let me know how you like them. I saved your recipe and hopefully will have some time to make it soon. :)

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11 months ago gwimper

Oh I failed to mention that sometimes they fill the dumplings with a a tablespoon of the sour cherries, but I only had that in southern Germany. I am not sure that is just regional or not.

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Wow! I've got to make these. Blueberry season cannot come soon enough.

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

These sound wonderful, worth the time investment!