Germknödel II.

Last Updated on December 15, 2024

Germknödel are typical Austrian dumplings filled with plum jam, served sprinkled with poppy seeds and topped with, for example, vanilla sauce. They are usually 15 cm in size, so one dumpling is actually one serving.

Ingredients:

Rule for 6 dumplings: 500 g of flour 300 g of plum jam 100 g butter (50 g for dough + 50 g for topping) 50 g semolina sugar 50 g ground poppy 15 g of yeast 50 ml of milk 2 tbsp of powdered sugar 2 pieces of egg pinch of salt vanilla sauce

Procedure:

Stir a teaspoon of sugar and crumbled yeast into a little warmed milk, let the leaven rise.

After 10-15 minutes, stir the flour, egg, butter, salt, remaining milk and sugar into the sourdough, knead into a smooth dough and let it rise until it doubles in volume.

Divide the prepared dough into 6 equal parts, flatten each part with the palm of your hand to the size of a small plate, put a large spoonful of the coating in the middle and join the dough so that the coating does not bubble up and cannot leak out and leave to rise for another 20 minutes.

In a saucepan with a steamer, bring the water to the boil and steam the dumplings one at a time, steaming each for about 10-15 minutes.

Pierce the cooked dumplings with a fork and serve sprinkled with poppy seeds mixed with icing sugar, topped with melted butter and vanilla sauce.