Our winter feel-good recipe
Hmm… These 5-ingredient steamed noodles warm you up from the inside
© Weilfernweh / Shutterstock
When the scent of fresh steamed dumplings permeates the home, coziness is the order of the day. With this 5-ingredient recipe we just have a good time on cold days…
There is a certain magic about fresh pastries. As soon as we prepare it, a warm and cozy feeling spreads through us while baking with the unmistakable aroma. Smells revive long-forgotten memories, of childhood, of home. So there is definitely something to the strategy – known mainly from American films – of baking biscuits before selling a house in order to fill the four walls with the scent of sugary yeast. In fact, it does something to us, the pastry. So let’s make use of this wonderful effect and say goodbye to the autumn blues in order to prepare for a cozy Advent.
In the winter time, the stove is heated up properly again, because we too can use some warmth from the inside. A wonderful alternative to cakes and biscuits are steamed dumplings. A sweet main course that is guaranteed to brighten up every afternoon and maybe even give you a certain hut feeling. After all, the recipe comes from southern Germany, but is also often served in the mountains and in ski areas.
The practical thing about the pastry: You usually have the ingredients at home anyway. So if the idea of the sweet smell of yeast has whetted your appetite (like we did), just take a look in your pantry – we have the right recipe for you here. It’s also vegan, by the way.
The 5-ingredient recipe for vegan steamed dumplings
Ingredients:
- 500 grams of flour
- 250 milliliters of oat milk
- 1/2 cube of fresh yeast
- 100 grams of margarine
- 2 tbsp cane sugar
- Optional for salt crust: 1 tsp salt
Preparation:
- Heat plant milk to lukewarm (do not boil!) and crumble in yeast. Mix with sugar and let dissolve for 10-15 minutes.
- Mix the dry ingredients in a large bowl. Form a well in the middle. Add yeast mixture and margarine.
- Knead carefully and patiently into a velvety dough. Leave covered for an hour.
- Knead again and shape into 10 dumplings, kneading inward to create a smooth surface.
- Put some oil in a pan with a lid, pour in a glass of water and heat. If you want a salt crust, add a teaspoon of salt.
- When the mixture boils, add the dumplings and cover with a lid.
- The steamed dumplings are ready when the water has boiled away.
- Combine and serve as desired – enjoy.
A little tip: You can refine the Dampfnudeln individually. For some, they taste best in the classic way with poppy seeds and melted butter, while others swear by vanilla sauce or plum compote. Just try it out and see what you have in the house!