Germknödel
Germknödel, from above
Non vegEggAustria

Germknödel

A giant steamed yeast dumpling with plum jam inside and poppy seed snow on top.

120 minTime
11 gProtein each
mildSpice
The ski hut dumpling2 chapters · 1 min read

Make it your way

Grandma's waySteamed, with Powidl, butter and poppy seed sugar.
The original
589kcalsame
11 gproteinsame
4 gfibresame
120minutessame

Germknödel.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)3¼ cups
Instant dry yeast2 tsp
Milk¾ cup, lukewarm
Sugar40 g dough, 50 g topping
Egg yolk2
Butter40 g dough, 50 g melted to serve
Salta pinch
Fruit jam (jam or preserves)6 tbsp plum butter (Powidl) or thick plum jam
Poppy seeds (white poppy seeds)6 tbsp, ground

Method

4 steps
  1. 1Knead flour, yeast, milk, sugar, yolks, butter and salt to a smooth dough. Rise until doubled.
  2. 2Divide into 6, flatten each, add a spoon of plum jam and pinch closed. Rise 20 minutes, seam down.
  3. 3Steam over simmering water or in a covered pan with a little milk, without lifting the lid.
  4. 4Grind poppy seeds with sugar. Serve dumplings with melted butter and plenty of poppy sugar.
Serve it like this

Serve one dumpling in a deep plate, pour warm butter over and shower with poppy seed sugar, or use vanilla sauce.

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Make it a meal

What goes with Germknödel: a bread or rice, a side, something to drink and something sweet.

A little snack Mangalore buns40 min
A little snack Pani puri40 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
Something sweet Chocolate cake80 min
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