Vegan “Germknödel“ with Vanilla Sauce (Yeast Dumplings)
I'm absolutely not the kind of person who goes on a ski vacation. I wish I were someone who loves winter sports and races down the slopes ten times a day, but somehow, it's just not meant to be. However, what I do love about winter sports is the food at the ski lodge. But how do you get your hands on it without packing thick snowsuits and skis? Well, that's the big question here!
Käsespätzle(German cheesy noodles), Kaiserschmarrn(fluffy shredded pancakes), Bacon Dumplings, a Cheese Platter, and Sweet Dumplings swimming in lots of vanilla sauce! My heart beats faster just thinking about sitting cozily in an alpine hut, enjoying all these delicious treats. But the good news is you can skip the trip to the lodge and bring the lodge food straight to your home. That's exactly what we're doing today—making vegan Germknödel (steamed sweet dumplings). And in case you're now experiencing significant dumpling confusion, here's a breakdown of the differences between Germknödel, Dampfnudeln, Buchteln, and Rohrnudeln:
The Key Differences Between Germknödel, Dampfnudeln, and Buchteln
Dampfnudeln (Steamed Yeast Dumplings) are "raised" in a milk-sugar mixture in a pan, meaning they are steamed until only the sugar remains, creating a crispy bottom. They are especially popular in southern German cuisine, particularly in Bavaria and the Palatinate. Dampfnudeln are usually not filled. They can be served sweet with vanilla sauce, savory with a salty crust, or as a side dish for soups.
Germknödel, on the other hand, are boiled or steamed in water. We prefer steaming because it makes them much fluffier. You'll need a steaming insert for your pot or a simple cake rack covered with a pot or bowl. Germknödel is a staple of Austrian and southern German cuisine and is especially loved in the Alpine region. Traditionally, they are filled with Powidl (thick plum jam) and served with melted butter or vanilla sauce and a generous dusting of poppy seed sugar.
Buchteln, also known as Rohrnudeln, is essentially the same dish, but it is baked in the oven instead. It is typically enjoyed in Bohemia, Austria, and Bavaria but is also well-known in Hungary. Buchteln can be made either filled or unfilled.
Now, you’ve got all the dumpling knowledge you need to impress at your next hut visit. And if you’re setting up a hut at home, here’s a product recommendation for your next supermarket trip: for our Germknödel and vanilla sauce, you’ll need an oat drink, and we highly recommend Voelkel’s gluten-free Oat Drink. Voelkel’s oat products come in sustainable reusable bottles, which can be reused up to 30 times before being melted down and reshaped into new bottles in a fully circular process. Voelkel is also advocating for reducing the VAT on oat milk from 19% to 7% – a cause we wholeheartedly support! By the way, all Voelkel oat drinks are gluten-free, organic, and perfect for baking AND cooking.
Vegan “Germknödel“ with Vanilla Sauce (Yeast Dumplings)
Ingredients
For the Germknödel (Yeast Dumplings):
- 140 ml (0.66 cups) plant-based milk (e.g., oat drink from Voelkel)
- 4 g (0.15 oz) dry yeast
- 30 g (1 oz) white sugar
- 40 g (0.33 stick) vegan butter
- 300 g (2.33 cups) all-purpose flour (Type 405)
- 1 pinch salt
- 50 g (1.75 oz) blueberry or plum jam
For the Vegan Vanilla Sauce:
- 500 ml (2 cups) plant-based milk (e.g., oat drink from Voelkel)
- 2–3 tbsp vanilla pudding powder
- 2 tbsp vanilla sugar
- 1 pinch turmeric
For the Topping:
- 2 tbsp finely ground poppy seeds
- 1 tbsp powdered sugar
Instructions
Heat the plant-based milk until lukewarm. Then, mix it with dry yeast and sugar in a bowl and let it sit for about 10 minutes until bubbles form on the surface. Meanwhile, melt the vegan butter and let it cool until just lukewarm. Add the flour, melted vegan butter, and salt. Knead the dough well until it is smooth and elastic. Cover and let it rise in a warm, draft-free place for about 1 hour until it doubles in size.
Divide the dough into four equal pieces. Knead each piece well, flatten it, and place 1–2 tablespoons of blueberry or plum jam in the center. Carefully seal the dough and shape it into a smooth, round ball. Cover and let the dumplings rest for another 15–20 minutes.
Fill a pot with enough water to cover the bottom and place a steamer insert lined with parchment paper inside. Steam two dumplings at a time over medium heat (level 6–7 out of 10) for about 12 minutes. Do not open the lid during steaming to prevent the steam from escaping.
In a small pot, whisk together the plant-based milk, vanilla pudding powder, vanilla sugar, and turmeric until smooth. Bring to a boil while stirring constantly until the sauce thickens. Season to taste and set aside.
Mix the poppy seeds with powdered sugar. Pour the warm vanilla sauce over the steamed Germknödel and sprinkle with the poppy seed-sugar mixture. Serve immediately.
