Go Back
+ servings
vegan gluten-free steamed yeast dumplings cut open filled with plum jelly
Print

Yeast dumplings

Steamed yeast dumplings (also known as Dampfnudel in Germany or Germknödel in Austria). These delicious yeast rolls are filled with plum jam, topped with poppy seeds and vanilla sauce. Great dessert or breakfasst which is vegan, gluten-free, and easy to make!
Course Dessert
Cuisine Austrian, German
Prep Time 15 minutes
Cook Time 25 minutes
Resting time 50 minutes
Total Time 1 hour 30 minutes
Servings 8 dumplings

Ingredients

Dough

  • 500 g gluten-free flour mix (*see recipe notes)
  • 75 g sugar (I used Erythritol)
  • 2 tbsp psyllium husk powder
  • 50 g vegan butter (margarine)

Yeast mixture

  • 1 2/3 cups plant-based milk lukewarm (400 ml)
  • 40 g fresh yeast (*see recipe notes)
  • 1/2 tbsp sugar

For the pan

Optional ingredients

  • 150-200 plum jam (or jam of choice)
  • 2 tbsp poppy seed/sugar mix: 1 tbsp ground poppy seeds and 1 tbsp sugar
  • vanilla sauce (*see recipe notes)

Instructions

  • In a bowl, combine lukewarm plant-based milk (should not exceed 105 degrees F/40 degrees C), yeast, and 1/2 tbsp sugar. Let sit for 10 minutes to proof the yeast. If it get's frothy your yeast is fine. If not, your yeast is most likely old and cannot be used.
    Yeast mixture for steamed yeast dumplings
  • In a big bowl, combine all dry "dough ingredients" (flour, psyllium husk powder, sugar) and mix with a whisk. Once the yeast has proofed add the yeast mixture.
  • Add the soft vegan butter as well and knead the dough with your hands. It might appear too wet at first (depends on which flour mixture you used) but the dough consistency will be fine after a few minutes and should look like this:
    dough for vegan gluten-free steamed yeast dumplings before
  • If the dough is too dry though, add a little bit more plant-based milk. If it appears too wet, add more flour. Put cling foil on top of the bowl (you don't want the dough to dry out) and let it rise for about 30-60 minutes. After that, it should have risen quite a bit:
    dough for vegan gluten-free steamed yeast dumplings after
  • Divide the dough into 8-9 parts (90-100 grams each) and fill each dough ball with plum jam (or jam/jelly of choice).
    Filling for vegan gluten-free steamed yeast dumplings
  • Seal the filling with more dough and roll the dumpling between your hands to form a ball. Put all dough balls on a floured plate and let them rise again for about 20 minutes (preferably covered with cling foil).
    vegan gluten-free steamed yeast dumplings balls
  • Once the time is up, heat a pan over medium heat, add oil, water, and salt and bring to a boil. Add about 4 dough balls (if you have a big pan you can add more) and put a lid on top of the pan/skillet). Steam for about 25 minutes and do NOT lift the lid during the first 15 to 20 minutes (otherwise the dumplings might collapse).
    vegan gluten-free steamed yeast dumplings in pan before cooking
  • You will hear when the water has evaporated and the crust begins to form. Enjoy warm with vanilla sauce and poppy seed sugar.
    vegan gluten-free steamed yeast dumplings in pan after cooking

Notes

I used this gluten-free flour mixture:
300 grams rice flour (equal amounts of brown rice flour and white rice flour)
200 grams starch (equal amounts of cornstarch and tapioca starch/flour)
 
You can use 2 1/4 tsp of dry instant yeast instead of fresh yeast
 
The steamed yeast dumplings taste best when you serve them immediately. You can store leftovers in the fridge (covered). They will become a little bit dry the next day (which is normal because of the gluten-free flour) but you can simply steam them again for 3-4 minutes with a tiny bit of water and they will be soft again.
 
Recipe vanilla sauce:
 
1 cup plant-based milk
3-4 tsp cornstarch
3 tbsp Erythritol (or regular sugar)
1 tsp vanilla extract (or 1/2 vanilla bean)
 
Bring all ingredients in a saucepan to a boil and let simmer for a few minutes.