ReceptnaptárGermknödel (Austro-Bavarian yeast dumpling with plum jam, poppy seeds and vanilla sauce)
The Germknödel is a favourite of winter sports fans in Austrian and Bavarian mountain huts: a soft, steamed dumpling filled with jam, with poppy seeds and melted butter. It is warm, sweet, filling and very cosy. After a day of skiing it is perfect.
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Method
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- Knead the dough ingredients into a smooth, elastic dough and let rise covered for 45 minutes.
- Divide the dough into 6 equal parts and press each flat.
- Place a tablespoon of plum jam in the middle of each, fold the dough around it and shape into a ball.
- Let the dumplings rest for another 15 minutes.
- Put them in a steamer or over a sieve above boiling water and cook covered for 15-18 minutes; do not open the lid during cooking.
- Mix the poppy seeds with the icing sugar.
- Pour melted butter over the dumplings, sprinkle with poppy sugar and serve with vanilla sauce.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the dumpling in steam so it stays light and fluffy.
- Do not lift the lid during cooking so it does not collapse.
- Serve fresh and warm, as it hardens when cold.
Frequently asked questions
What is Powidl?
Plum jam, traditionally without sugar, a long-cooked, thick plum purée.
Can it be prepared in advance?
The finished dough can rest in the fridge overnight, but cook the dumplings fresh.
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