We have been filled to the brim with suggestions of things to veganise and our own recipe ideas for Germany month! It’s been such a hectic month we have barely scraped the surface. One of the first requests when we announced our new Nation of the Month was to make a Vegan Germknödel, the popular winter treat that is served as both dessert and main course.

Sweet German Dumplings

Admittedly Germknödel has Austrian origins, but it is popular in Germany as well, especially in Bavaria.

Germknödel is a sweet dumpling made with a rich plum filling and served warm with butter or vanilla sauce and a generous sprinkling of poppy seeds.

Traditionally these are filled with Powidl, a thick plum jam made from 100% plums (no sugar). If you can’t find it where you live, you can make your own, or in a pinch use whatever plum jam you can get your hands on.

With July and a new Nation of the Month hot on our heels (quite literally due to a weather phenomenon – the hottest weather in Ireland in 40 years!) clearly we’re going to have to explore some German recipes for our own sake beyond the 30th of June. Germany is actually an ancestral home of mine, it’s where I got my surname. Despite that fact, I really have not been exposed to German Cuisine outside of the what you’ll find served worldwide at local “Oktoberfest” celebrations, and the odd piece of Stollen.

If you have a sweet tooth be sure to check out our other pastry/cake recipes:

Vegan Germknödel Rezept

And without further ado, here is our newly developed, egg-free, dairy-free, 100% plant based, Vegan Germknödel Recipe, by special request!

Vegan Germknödel

  • Servings: 4
  • Difficulty: Average
  • Print

Ingredients

Dough

  • 120ml Soy Milk, Warm
  • 25ml Rice Bran Oil (or whichever you prefer)
  • 45ml Aquafaba
  • Zest of Half a Lemon
  • 250g Plain Flour
  • 30g Sugar
  • 7g Fast Action Yeast
  • 1/2 teaspoon Salt

Filling

    • 100g Plum Jam
    • 5ml Rum (optional)

Vanilla Sauce

    • 1 pinch of Turmeric (optional)
    • 15g Cornstarch
    • 40g Caster Sugar
    • 200ml Soy Cream
    • 300ml Soy Milk
    • 10ml Vanilla Extract

Garnish

  • 25g Poppy Seeds

Directions

  1. Warm the Soy Milk (or your plant milk of choice) and add to a mixing bowl with the Oil, Aquafaba, and Lemon Zest.
  2. Sift the Flour into a bowl, add the Sugar, Yeast and Salt.
  3. Add the dry ingredients into the wet mixture, and knead until smooth. (About five minutes.) Cover and allow the dough to proof for about an hour (until doubled in size).
  4. Turn the dough out onto a well floured surface. Divide the dough into four equal pieces, roll and flatten slightly into thick discs. Divide the Plum Jam (mixed with Rum, if using) between the four discs. Pull the edges of the dough to the top and seal. Cover the Dumplings and set aside allowing them to proof for half an hour.
  5. Prepare the Vanilla Sauce while you wait. In a small saucepan, add the Turmeric (optionally, it’s really just to give the sauce a touch of colour in lieu of egg yolks), Cornstarch and Sugar. Gradually whisk the Soy Cream (Oat would work beautifully, too!) into the dry ingredients to dissolve. Add the Soy Milk and heat, stirring constantly, until thickened. Remove from heat and add Vanilla Extract. Cover and set aside.
  6. Using a greased steamer of a pot of shallow boiling water, carefully place the Dumplings inside, cover and steam for 17 minutes. (Our steamer is so small I had to cook them one at a time, but don’t worry if you find yourself in that situation, they all turned out perfect and none were overproofed. Though it probably is a good idea to make sure any dumplings waiter for the steamer are kept some place cool.)
  7. Serve the Germknödel warm with the Vanilla Sauce and covered in Poppy Seeds.

CategoriesWinter

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