• Nina Haas


Updated: Dec 31, 2020

As a child I was (or rather I still am) in love with a traditional food in Austria called "Germknödel". It's a sweet yeast dumpling stuffed with plum jam, served with butter or vanilla sauce and poppy. I was thinking about creating a healthier and tummy friendlier version of this. So I created this sourdough dumplings. To spice it up a little bit I filled my dumplings with selfmade marzipan (click for recipe) and wild berry jam.

If you are not a fan of marzipan, you can of course replace it with any ingredients you prefer. I recommend your favorite jam, chocolate and a piece of banana in each dumpling, but also peanut butter and jelly sounds really great to me! If you want to use store bought marzipan feel free to do so.

In this recipe I used spelt flour. You can of course use any flour you want but keep in mind when using whole grain flour you probably need to adjust the amount of water and the dumplings won't get this soft and fluffy.

Keep in mind that you need to prepare your sourdough the night before you plan to make these dumplings and the preparation time on the next day will take about 4-7 hours, depending on your sourdough.

This recipe serves 8 dumplings, enough for 3-4 people.

Ingredients sourdough:

• 50g flour (I used spelt flour)

• 50g water

• 50g sourdough starter


1. Mix the ingredients and let it rise overnight or 8-10 hours, depending on how fit your

sourdough starter is.

Ingredients dumplings:

• sourdough

• 100ml lukewarm milk

• 250g flour

• 1 Tbsp psyllium husks + 150ml water (or any other egg replacement)

• 25 sugar (I used erythritol)

• 20g coconut oil

• 3g salt


The next morning the amount of your sourdough should have doubled in size.

  1. prepare the psyllium husks. Mix it with the water and set aside until thickens.

  2. Melt the coconut oil until liquid but not too hot.

  3. Mix all the ingredients and knead the dough for about 10 min with your kitchen machine.

  4. Cover with a wet kitchen towel and let the dough rest (preferably at a temperature of 28 Degree Celsius) until doubled it's size. Mine took about 5 hours.

  5. When your dough is ready split it into 8 equal pieces.

  6. Fill each one with a piece of marzipan (about 1cm x 1cm) and one teaspoon of wild berry jam. When all dumplings are prepared put them on a floured plate, cover with a dry kitchen towel and let rest for another hour.

  7. After one hour you can finally steam your dumplings for 15 minutes in your steam cooker. You could also use a bamboo steamer, or put 100 ml of water on the ground of a pan, heat and let simmer with the pan lid on.

Ingredients vegan vanilla sauce:

• 500ml plus 100ml soy milk

• 1 tsp bourbon vanilla

• 2 tbsp cornstarch


  1. In a pot heat 500ml of soy milk and bring to a boil.

  2. While heating the milk mix 100ml soy milk with cornstarch and vanilla until there are no clumps left.

  3. When boiling, add the soy milk, starch and vanilla mixture STIRRING CONSTANTLY to avoid clumps. Let simmer for a few minutes until thickens.

Serve your dumplings with poppy or if you like it sweeter you can mix your poppy with some sugar. I also added some frozen blueberries on my plate to make it taste absolutely perfect!

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