Fluffy vegan Germknödel filled with plum jam, poppy seeds, and vanilla sauce – the classic Austrian steamed dumpling recipe made 100% plant-based, soft, and irresistible!
What Are Germknödel?
If you’ve ever been to Austria or southern Germany in winter, you’ve probably come across Germknödel – soft, steamed yeast dumplings filled with sweet plum jam (Powidl), served with rich vanilla sauce and sprinkled with poppy seeds.
These dumplings are comfort food at its best: pillowy, sweet, and warm – perfect as a dessert, main dish, or cozy winter treat.
In this vegan version, we skip all animal products but keep the same authentic taste and texture. The result? The fluffiest, dreamiest vegan steamed buns you’ll ever make!
Ingredients for vegan yeast dumplings
- plant-based milk (soy or oat milk work best)
- vegan butter or margarine
- brown sugar (or white sugar/cane sugar)
- fresh yeast (or active dry yeast)
- all-purpose or spelt flour (type 405/630 recommended)
- a pinch of salt
- plum jam (Powidl) for the filming
- vanilla sauce & poppy seeds (for serving)
How to Make Vegan Germknödel – Step-by-Step Recipe
Tip: Watch the recipe video first, then follow these easy step-by-step instructions. The exact measurements are in the recipe card below.
Step 1: Make the yeast dough
Warm the plant milk and vegan butter to about 105°F (40°C). Pour into a small bowl, stir in the sugar and yeast, and let it sit for 3-5 minutes until it starts to bubble. In a large bowl, combine flour and salt. Create a well in the center and pour in the yeast mixture. Stir with a wooden spoon until combined, then knead on a floured surface for about 5-8 minutes until smooth and elastic.
Step 2: Let the dough rise
Lightly oil the dough, cover with a damp kitchen towel, and let it rise in a warm place for 45-60 minutes or until doubled in size.
(Tip: Let it rise overnight in the fridge for a slow proof and easy prep the next day!)
Step 3: Fill and shape
Divide the dough into 4 equal pieces. Flatten each piece, place 1 tablespoon of plum jam in the center, and seal tightly. Shape into smooth balls and let them rest again, covered, for 20 minutes.
Step 4: Steam the dumplings
In a deep non-stick pan, heat the oil and water. Add the dumplings, cover with a lid, and steam on medium heat for about 20 minutes until they puff up beautifully.
Step 5: Serve
Pour warm vanilla sauce over the yeast dumplings and sprinkle generously with poppy seeds. Enjoy your soft, heavenly vegan Austrian dumplings!
Tips for perfect vegan yeast dumplings
- Use fresh yeast: Old yeast may prevent your dough from rising properly.
- Knead thoroughly: The more you knead, the fluffier your dumplings will be.
- Flour matters: Light all-purpose or spelt flour makes the dough soft and airy.
- Best plant milk: Soy milk gives the best rise, but oat, almond, or rice milk also work well.
Filling Ideas – Beyond the Classic Plum Jam
Want to get creative? Here are a few delicious variations:
- Chocolate filled: Use dark vegan chocolate or hazelnut spread.
- Fruity: Try strawberry, raspberry, or apricot jam.
- Nutty: Fill with almond butter, peanut butter, or hazelnut cream.
- Apple cinnamon: Apple compote with cinnamon and a touch of sugar – like these apple stuffed buns!
Plain Steamed Buns (Without Filling)
You can also skip the filling to make simple vegan steamed buns – perfect for both sweet and savory dishes.
How to Store, Reheat, and Freeze yeast dumplings
- Store: Cooked yeast dumplings last up to 3 days in the fridge.
- Reheat: Steam the stuffed buns again or microwave briefly until warm.
- Freeze: Freeze cooked or uncooked dumplings for later – ideal for meal prep!
💬 FAQ: Difference Between Germknödel, Dampfnudeln, Steamed Buns & Yeast Dumplings
What’s the difference between Germknödel and Dampfnudeln?
Germknödel are sweet, steamed yeast dumplings filled with plum jam, topped with poppy seeds and vanilla sauce – a classic Austrian dessert. Dampfnudeln, on the other hand, come from southern Germany. They are cooked in milk or butter water, resulting in a golden-brown crust, and can be served sweet or savory.
What are steamed buns?
The term steamed buns refers to any yeast-based dough that is cooked by steaming – from Asian bao buns to European Germknödel or Dampfnudeln. It’s a general category rather than a specific recipe.
How are yeast dumplings different from Germknödel?
Yeast dumplings are boiled in water instead of steamed. This makes them slightly denser, and they are often served as a side dish with savory meals – unlike the sweet, fluffy yeast dumplings.
Why You’ll Love This Vegan Germknödel Recipe
These vegan Germknödel with plum jam and vanilla sauce are the ultimate comfort food – soft, fragrant, and melt-in-your-mouth delicious.
Whether you stick to the traditional poppy seed topping or try something new, these steamed yeast buns are a highlight of vegan Austrian cuisine – perfect for any season.
Recipe video
If you try this recipe, leave a comment and a star rating below. And if you share your steamed yeast dumplings photos on Instagram, tag me @biancazapatka and use #biancazapatka – I love seeing your creations! 😊
Vegan Germknödel (Austrian Steamed Yeast Dumplings)
Author:
Fluffy vegan Germknödel filled with plum jam, poppy seeds, and vanilla sauce – the classic Austrian steamed dumpling recipe made 100% plant-based, soft, and irresistible!
Ingredients
For the dough
- ½ cup (120 ml) plant-based milk eg soy or oat milk
- 3 tbsp (40 G) vegan butter or margarine
- 2 tbsp brown sugar or white sugar / cane sugar
- 0.35 oz (10 G) fresh yeast or ½ packet active dry yeast
- 2 cups (250 G) all-purpose or spelled flour type 405 or 630 recommended
- 1 pinch of salt
For steaming
- 2 tbsp vegetable oil
- ⅔ cup (160 ml) water
Instructions
Tip: Check out the recipe video and step-by-step photos and notes above for the best results!
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In a small saucepan, warm the plant milk with the vegan butter to about 105°F (40°C). Pour into a small bowl and stir in the brown sugar and yeast. Let sit for about 3 minutes until the mixture starts to bubble and foam slightly.
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In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture. Stir with a wooden spoon until combined, then transfer the dough to a lightly floured surface and knead for about 5-8 minutes until smooth and elastic. (Alternatively, use a stand mixer with a dough hook.)
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Lightly oil the dough and place it back into the bowl. Cover with a damp kitchen towel and let rise in a warm spot for about 45-60 minutes, or until it has doubled in size. (Alternatively, refrigerate overnight – the dough will rise slowly, making it easy to continue the next day.)
- Once risen, divide the dough into 4 equal portions and shape each into a ball. Flatten each ball slightly, place 1 tablespoon of plum jam in the center, and seal tightly (as shown in the step by step photos above). Let rest again for 20 minutes, covered.
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Add the oil and water to a deep, non-stick pan and bring to a simmer. Carefully place the dumplings in the pan, cover with a lid, and steam over medium heat for about 20 minutes, until they have puffed up and are soft.
- Remove the dumplings from the pan and serve warm with creamy vanilla sauce and a generous sprinkle of poppy seeds.
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Enjoy your fluffy vegan yeast dumplings!
Nutritions
Serving: 1Piece | Calories: 344kcal | Carbohydrates: 57.6G | Protein: 7.6G | Fat: 7.6G | Saturated Fat: 1.8G | Sodium: 82.5mg | Potassium: 128.5mg | Fiber: 2.1G | Sugar: 7.7G | Vitamin A: 445.7IU | Vitamin C: 0.7mg | Calcium: 51.2mg | Iron: 3.2mg
Nutrition is calculated automatically and should be used as estimate.
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