Gently warm the plant milk with the sugar (only to around 35-40 degrees Celsius). Crumble in the yeast and dissolve by stirring. Now let it sit in a warm place for about 5-10 minutes to activate the yeast.

Put the flour and salt in a bowl. Add yeast mixture and melted butter and knead everything into a smooth dough for a few minutes. Shape the finished dough into a large ball. Cover the bowl with a damp kitchen towel and let the dough rise in a warm place for at least 1 hour.

Quarter the dough and shape each into a ball. Now press them flat. Put a dollop of plum jam in the middle of each, fold the edges up, close and shape them into a ball again. Place the pieces of dough on a plate with the seam down, cover with a cloth and let rise for another 20 minutes.

Steam the yeast dumplings for about 20 minutes. To do so, we simply put some water in a pot and hang a sieve over it in the pot. Then set the temperature so that the water is simmering very gently to steam the yeast dumplings with the lid closed. Depending on the sieve, 1 to 2 yeast dumplings can be steamed at the same time. Otherwise, you can also cook them in hot, simmering water. In any case, you should handle the yeast dumplings gently.

For the vanilla sauce, stir the cornstarch with a dash of plant milk until smooth. Halve the vanilla pod and scrape out the pulp. Bring the rest of the plant milk together with the vanilla pulp and pod as well as the sugar to a boil while stirring. Stir in the starch and turmeric and let everything boil briefly. Take out the vanilla pod. Serve the vanilla sauce warm or cold.

Pour melted butter over the yeast dumplings. Then sprinkle with poppy seeds and powdered sugar and serve with the vanilla sauce.