Imagine biting into a pillowy soft dumpling, warmly embracing a secret center of sweet plum jam, and topped with golden melted butter and a sprinkle of poppy seeds. These aren't just any dumplings - these are Germknödel, the crown jewel of Austrian comfort food that promises to turn an ordinary meal into an extraordinary culinary adventure. Whether you're a baking enthusiast or a curious foodie looking to explore traditional European cuisine, this recipe will unlock a world of delicious possibilities that will have your family and friends begging for seconds!
Prep Time: 40 mins
Cook Time: 15 mins
Total Time: 55 mins
Cuisine: Austrian
Serves: 6 servings
Ingredients
- 500g all-purpose flour
- 250ml milk
- 1 packet active dry yeast
- 50g sugar
- 1 egg
- 1 pinch salt
- Plum jam for filling
- Butter for serving
- Poppy seeds for garnish
Instructions
- In a small saucepan, gently warm the milk over low heat until it is lukewarm (about 37°C or 98°F). Remove from heat and sprinkle the active dry yeast over the milk. Allow it to sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
- In a large mixing bowl, combine the all-purpose flour, sugar, and a pinch of salt. Make a well in the center of the dry ingredients.
- Once the yeast mixture is frothy, add it to the well along with the egg. Using a wooden spoon or your hands, mix the ingredients together until a rough dough forms.
- Transfer the dough to a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Form the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
- Once the dough has risen, punch it down to release the air. On a floured surface, divide the dough into 6 equal pieces.
- Flatten each piece of dough into a disc and place a spoonful of plum jam in the center. Carefully fold the edges of the dough over the filling, pinching to seal it tightly. Shape each dumpling into a smooth ball.
- Place the filled dumplings seam-side down on a floured surface or a parchment-lined tray. Cover them with a towel and let them rise for another 15 minutes.
- While the dumplings are rising, bring a large pot of water to a gentle simmer (not boiling). Carefully lower the dumplings into the water, making sure not to overcrowd the pot. Cook for about 10-15 minutes, or until they float to the surface and are cooked through.
- Using a slotted spoon, remove the dumplings from the water and let them drain on a plate lined with paper towels.
- In a small skillet, melt some butter over medium heat. Once melted, add the cooked dumplings and sauté them gently until they are lightly golden on the outside.
- To serve, place the dumplings on individual plates, drizzle with the melted butter, and sprinkle with poppy seeds. Optionally, you can serve them with additional plum jam on the side.
Tips
- Temperature is crucial: Ensure your milk is lukewarm (around 37°C) when activating the yeast to guarantee proper rising.
- Kneading matters: Take your time kneading the dough - a full 10 minutes develops the gluten and creates that signature soft texture.
- Rising environment: Choose a warm, draft-free spot for your dough to rise, like near a preheated oven or in a slightly warm room.
- Sealing technique: When filling dumplings, pinch edges firmly to prevent jam from leaking during cooking.
- Gentle cooking: Simmer dumplings, don't boil them vigorously, to maintain their delicate structure.
- Optional flavor boost: Experiment with different jam fillings like apricot or raspberry for variety.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 65g
Protein: 10g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 45mg
