Yeasted Dumpling with Jam (Germknödel)

Yeasted dumplings filled with plum filling and topped with melted butter or drizzled with vanilla sauce and sprinkled with poppy seed sugar are considered a popular Austrian winter dessert. You can enjoy them at ski resorts or New Years stalls, and with a bit of effort, you can also prepare them at home. If you dont have plum jam on hand, you can also use chocolate spread, sweetened quark, or any thick jam.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 8 spoon Jam

  • 130 ml Milk, whole milk

  • 42 g Yeast, dry

  • 2 spoons Sugar, white

  • 400 g Flour, Wheat, bread flour

  • 0.25 teaspoons Salt, table

  • 50 g Butter, unsalted

  • 2 piece Egg, fresh

Za serviranje

  • 60 g Butter, unsalted

  • 50 g Spices, poppy

  • 1 spoon Powdered sugar

Steps

  1. Pour the milk into a cup and heat it until lukewarm. Remove from heat and add 1 tablespoon of sugar and crumbled yeast. Mix well until the yeast dissolves.

  2. In a larger bowl, add the flour, 1 tablespoon of sugar, salt, softened butter, and eggs. Attach the dough hooks to an electric mixer and use them to thoroughly mix the ingredients in the bowl. While mixing, gradually pour in the lukewarm yeast mixture. Once you have a completely smooth, soft, and pliable dough, stop mixing.

  3. Shape the kneaded dough into a ball and place it in a greased bowl. Cover with a clean cloth and let the dough rise in a warm place for about an hour or until its volume doubles.

  4. Lightly grease the work surface. Divide the risen dough into 8 pieces. First, shape each piece of dough into a ball, then flatten it with your fingers, palm, or a rolling pin to the size of a dessert plate.

  5. Place a tablespoon of jam in the center of the flattened dough. Then fold the dough together, bringing the edges to the center and shaping it into a ball. Make sure to seal the dough well so the filling doesn't leak out. Repeat the same process for all 8 pieces of dough.

  6. Place the dumplings on a greased work surface and cover them with a cloth. Let them rest or rise for 15 minutes.

  7. Meanwhile, bring a pot of water to a boil. The water level should be about 2.5 centimeters from the bottom of the pot. Once the water is boiling, place a steaming rack in the pot. Carefully place the dumplings on the rack and steam them in the covered pot for 12-15 minutes. To prevent them from sticking to the rack, place pieces of parchment paper underneath or grease the rack with oil.

  8. If you don't have a steaming rack, you can also place the yeasted dumplings directly into the boiling water. Cover and cook for about 5 minutes, then flip them, poke them a few times with a toothpick, and cook for another 4 minutes in gently boiling water. Poking the dumplings helps them maintain their round shape during cooking.

  9. Use a slotted spoon to remove the dumplings from the pot or rack and serve them in deep bowls. While still warm, drizzle them with melted butter and sprinkle with a mixture of poppy seeds and powdered sugar. You can also drizzle them with vanilla sauce and sprinkle with poppy seeds.

Nutrition Information (Per 100g)

  • Calories: 359.83 kcal
  • Fat: 12.89 g
    • Saturated Fat: 6.24 g
  • Carbohydrates: 49.84 g
    • Sugars: 13.2 g
  • Protein: 8.6 g
  • Fiber: 2.97 g