Vegan Germknödel
by Tavolino
Fluffy, steamed yeast dumplings from Austrian tradition, filled with sweet plum jam and served with vanilla sauce and poppy seeds.
Ingredients
- Plant-based milk 120 ml
- Vegan butter 40 g
- Brown sugar 2 tbsp
- Fresh yeast 10 g
- Wheat flour 250 g
- Salt 1 pinch
- Plum jam 4 tbsp
- Vegetable oil 2 tbsp
- Water 160 ml
- Vanilla sauce as needed
- Poppy seeds as needed
Preparation
- 1
Warm 120 ml plant-based milk and 40 g vegan butter in a pot to approx. 40 °C.
- 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.
- 3
Mix 250 g wheat flour and 1 pinch of salt in a bowl and make a well in the center.
- 4
Pour the yeast mixture into the well and mix roughly with a spoon.
- 5
Knead the dough vigorously on a work surface for 5–8 minutes until it is smooth and elastic.
- 6
Lightly brush the dough with oil, cover, and let rise in a warm place for 45–60 minutes until the volume has doubled.
- 7
Divide the dough into 4 equal pieces and shape into balls.
- 8
Flatten each ball, place 1 tbsp plum jam in the center, and seal the dough carefully.
- 9
Let the shaped dumplings rest covered for another 20 minutes.
- 10
Heat 2 tbsp vegetable oil and 160 ml water in a deep pan and bring to a boil.
- 11
Place the Germknödel in the pan, cover with a lid, and steam over medium heat for 20 minutes.
- 12
Remove the finished dumplings from the pan and serve with vanilla sauce and poppy seeds.