Vegan Dampfnudeln with Vanilla Sauce

Ingredients

• 250 g all-purpose flour
• 40 g sugar (divided for dough and sauce)
• 7 g instant yeast (1 packet)
• 40 g vegan margarine (melted)
• 125 ml plant milk (lukewarm; for dough)
• 5 tbsp fruit jam (for filling)
• 1 tbsp vegan butter (for steaming)
• salt (a pinch)
• 100 ml water (for steaming)
• 250 ml plant milk (for vanilla sauce)
• 1 tbsp instant vanilla pudding powder

Steps

1. 1

   In a large mixing bowl, combine the flour, sugar, and instant yeast.

2. 2

   Pour in the melted vegan margarine and lukewarm plant milk.

3. 3

   Knead the dough thoroughly until smooth and elastic.

4. 4

   Cover the bowl and let the dough rest in a warm place until doubled in size, about 45-60 minutes.

5. 5

   Cut the risen dough into five equal pieces and roll them into little balls.

6. 6

   Let the dough balls rest again for about 15 minutes.

7. 7

   Slightly flatten each ball, add a spoonful of jam to the center, and fold the dough around the jam to seal it, shaping it back into a ball.

8. 8

   In a large pan with a tight-fitting lid, heat up vegan butter, a pinch of salt, and water.

9. 9

   Drop the dumplings into the pan, cover with the lid, and steam-fry over medium-low heat for 20 minutes. Do not open the lid during this time or the dumplings will collapse.

10. 10

    While the dumplings steam, prepare the vanilla sauce by whisking together plant milk, instant vanilla pudding powder, and sugar in a small saucepan.

11. 11

    Heat the sauce over medium heat, stirring constantly, until it has slightly thickened.

12. 12

    Serve the warm Dampfnudeln immediately, drizzled generously with the vanilla sauce.

Notes

The key to Dampfnudeln is the 'salty crust' on the bottom combined with the fluffy steamed top. Ensure your pan lid is tight to keep the steam in.

Nutrition per serving

• vegan
• German
• comfort food
• dessert
• main course
• steamed
• dumplings