Vegan Germknödel ‒ fluffy dumplings with plum jam
An Austrian classic for sweet main courses, cozy winter evenings, and skiers who have worked up an appetite: the traditional Germknödel! With a little bit of ingenuity, a vegan version of this delicacy is yours for the eating!
Preparation Time20 min.
Waiting Time60 min.
Für die Knödel
- 200 ml Joya Soya Drink Natural + Calcium
- 20 g fresh yeast
- 20 g powdered sugar
- 350 g flour
- 50 g rapeseed oil
- 4 tbsp plum jam
- 60 g poppyseeds
- 40 g powdered sugar
- 100 g vegan margarine
- Gently heat the soya drink and sugar in a small pan, crumble the yeast, and whisk into the mixture.
- Mix the wheat flour, soya drink mixture and rapeseed oil in a large bowl, and knead into a smooth dough
- Place the dough back in the bowl, cover with a damp cloth, and leave to prove in a warm place for 30 to 40 minutes.
- Divide the dough into quarters, shape into balls, and press each one flat. Drop 1 tbsp of the plum jam into the center of each one, fold the dough over the plum jam, and shape into a dumpling.
- Cover the dumplings with a damp cloth once more, and leave to prove briefly.
- For the topping, sieve the icing sugar and mix in the poppy seeds.
- Melt the vegan margarine on a low heat.
- Bring a large pan of salted water to the boil and add two dumplings (the pan should be big enough to let the two dumplings expand without touching each other). Leave to cook for seven minutes, then turn over and cook for another seven minutes. Repeat with the other two dumplings.
- Serve on a plate drizzled with margarine and dusted with the poppy seed icing sugar.