1. 1

   Step 1

   Warm 120 ml plant-based milk and 40 g vegan butter in a pot to approx. 40 °C.

2. 2

   Step 2

   Dissolve 2 tbsp brown sugar and 10 g fresh yeast in the warm milk and let rest for 3 minutes until the mixture is frothy.

   Timer 3 min
3. 3

   Step 3

   Mix 250 g wheat flour and 1 pinch of salt in a bowl and make a well in the center.

4. 4

   Step 4

   Pour the yeast mixture into the well and mix roughly with a spoon.

5. 5

   Step 5

   Knead the dough vigorously on a work surface for 5–8 minutes until it is smooth and elastic.

   Timer 8 min
6. 6

   Step 6

   Lightly brush the dough with oil, cover, and let rise in a warm place for 45–60 minutes until the volume has doubled.

   Timer 60 min
7. 7

   Step 7

   Divide the dough into 4 equal pieces and shape into balls.

8. 8

   Step 8

   Flatten each ball, place 1 tbsp plum jam in the center, and seal the dough carefully.

9. 9

   Step 9

   Let the shaped dumplings rest covered for another 20 minutes.

   Timer 20 min
10. 10

    Step 10

    Heat 2 tbsp vegetable oil and 160 ml water in a deep pan and bring to a boil.

11. 11

    Step 11

    Place the Germknödel in the pan, cover with a lid, and steam over medium heat for 20 minutes.

    Timer 20 min
12. 12

    Step 12

    Remove the finished dumplings from the pan and serve with vanilla sauce and poppy seeds.

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