Imagine biting into a pillowy, soft dumpling that oozes with rich, sweet plum jam, its exterior glistening with melted butter and sprinkled with nutty poppy seeds. Welcome to the world of Germknödel, Austria's most beloved dessert that transforms simple ingredients into a culinary masterpiece. These heavenly yeast dumplings are not just a recipe; they're a cultural experience that will transport your taste buds straight to the heart of the Alpine region, promising warmth, comfort, and an irresistible sweet indulgence that will make your kitchen feel like a traditional Austrian home.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Austrian
Serves: 4 servings
Ingredients
- 500g all-purpose flour
- 250ml milk
- 50g sugar
- 1 packet active dry yeast
- 1 egg
- 1 pinch salt
- 200g plum jam
- Butter for serving
- Poppy seeds for garnish
Instructions
- Warm the milk to lukewarm (around 110°F/43°C) and dissolve the active dry yeast and a teaspoon of sugar in it. Let it sit for 10 minutes until it becomes frothy and active.
- In a large mixing bowl, sift the all-purpose flour and create a well in the center. Add the sugar, salt, egg, and the activated yeast mixture.
- Knead the ingredients together until a smooth, elastic dough forms. The dough should be soft but not sticky. If too sticky, add a little more flour; if too dry, add a small amount of milk.
- Cover the dough with a clean kitchen towel and let it rise in a warm, draft-free place for about 45 minutes or until it doubles in size.
- Punch down the risen dough and divide it into 4 equal portions. Flatten each portion into a disk and place a generous spoonful of plum jam in the center.
- Carefully fold and seal the edges of the dough around the jam, forming smooth, round dumplings. Ensure the jam is completely enclosed.
- Let the formed dumplings rest and rise again for about 15-20 minutes.
- Bring a large pot of salted water to a gentle simmer. Carefully lower the dumplings into the water and cook for 12-15 minutes, turning them occasionally.
- Remove the dumplings with a slotted spoon and drain excess water.
- Serve hot, generously buttered and sprinkled with poppy seeds. Traditionally, they are served with additional melted butter or vanilla sauce.
Tips
- Temperature is Key: Ensure your milk is precisely lukewarm (around 110°F/43°C) when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading Matters: Take your time kneading the dough until it becomes smooth and elastic. This develops the gluten and ensures a light, airy texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A slightly warmed oven (turned off) or a sunny windowsill works perfectly.
- Jam Sealing Technique: When filling the dumplings, make sure to seal the edges completely to prevent the jam from leaking during cooking.
- Gentle Cooking: Maintain a gentle simmer when cooking the dumplings. Boiling water can cause them to break apart or become tough.
- Serving Suggestion: Serve immediately after cooking for the best texture and temperature. The contrast between the warm dumpling and cool butter is divine.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 75g
Protein: 12g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 55mg
