Austria
Germknödel — plum-filled yeast dumplings
Eight boiled yeast dumplings filled with plum jam and topped with ground poppy seeds and butter.
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Austria
Eight boiled yeast dumplings filled with plum jam and topped with ground poppy seeds and butter.
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Mixing bowls · Measuring cups · Large covered saucepan · Slotted spoon · Food thermometer
5 clear steps
Mix flour, salt, sugar, vanilla, egg and yolk. Dissolve yeast in lukewarm milk according to its package, add to the flour with softened butter and knead until smooth. Dust lightly with extra flour only if sticky.
Cover and let rise about 1 hour, until doubled. Divide into eight pieces and flatten each into a round about 10 cm across.
Put 1 tablespoon plum jam in each round, enclose and seal the seam completely. Cover and rest about 10 minutes.
Bring salted water to a boil in a large pot, then lower to a simmer. Cook about four dumplings at a time so they have space to expand. Cover and simmer about 20 minutes, continuing until the dough is cooked through and the center reaches 71°C.
Lift out with a slotted spoon. Divide melted topping butter and poppy seeds over the eight dumplings and dust with powdered sugar. Serve two dumplings per source portion.
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