Germknödel (Yeast dumplings)
- 120ml (0,2 pt) milk
- 12g (1/16 cup) yeast
- 250g (2 1/4 cup) plain flour
- 3 tbsp melted butter
- 1 egg
- 1 egg yolk
- Pinch of salt
- 1 tbsp sugar
- 120g (0,3 lb) plum / damson jam or compote
- 100g (1 cup) powdered (icing) sugar
- 100g (0,25 lb) ground poppy seed
- 200g (7/8 cup) butter (melted, to drizzle)
- Flour for rolling
To make the dumplings: dissolve the yeast in the lukewarm milk before adding four tablespoons of flour, the sugar and a pinch of salt. Mix thoroughly and sprinkle with flour, then cover and leave to rise in a warm place until the dough has doubled in volume (ideally in a preheated oven set to 40°C with the door left open). Add the melted butter, the remaining flour, egg and egg yolk and work the dough until smooth. Leave to rise for another 30-40 minutes. Knead the dough on a floured surface and leave to rest for 5 minutes before rolling out to a thickness of 5mm. Use a cutting wheel (or pastry cutter) to cut out squares measuring approx 5x5 cm. Moisten the edges with water. Place a spoonful of plum/damson jam in the centre of each square, fold the dough over and form into dumpling shapes in the palm of your hand. Place the dumplings on a floured board and leave to rise again for 30 minutes. Bring a large pan of salted water to the boil (the dumplings need lots of space to rise) and add the dumplings (if necessary cook in two batches). Bring the water back to the boil, then lower the heat and simmer the dumplings for 15 minutes with the lid on. Turn the dumplings after about 10 minutes and leave to cook for another 4-5 minutes with the lid on. Remove from the water and pierce several times with a thick needle or toothpick to prevent the dumplings from collapsing.
For the poppy seed mixture: mix the ground poppy seed and the powdered (icing) sugar. Drizzle the dumplings liberally with melted butter and sprinkle with the poppy seed mixture. Serve immediately.
Tip: Make sure that all the ingredients are at room temperature, otherwise the dough will not rise properly.
Serving suggestion: vanilla custard
Recipe is taken from:
Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
More recipes: www.ichkoche.at/Viennese-Cuisine/