Germknödel is a yeast dumpling with a very dark prune plum jam from Eastern Europe, topped with butter, crushed poppy seeds, and powder sugar.
There are many problems with making these dumplings:
Every dumpling gets a bit of prune jam
Cook them for 12min as they balloon in size
Serve with ground poppy seeds and butter
These dumplings don’t have enough jam and what little they have is all to one size. Practice more!
For the dough:
For the filling:
For the topping:
For the cooking:
Grind the poppy seeds and mix with powdered sugar.
Mix all the ingredients for the dough and knead it for 15min until it is homogenous. Let it rise for 15–20min.
Make balls of dough, about as big as an egg, use thumb to make a hole, drop a teaspoon of Powidl, close it up and put it aside. Once you're done, let them rise again for 15min.
In the mean time, add salt to the water, bring it to a boil, then put the dumplings in the water and let them boil for 12min. All of this is very much like preparing spaghetti.
As the dumplings are in the water, melt the butter for the topping and heat it up until it starts to turn brown.
Put dumpling on the plates, pour butter sauce over the dumplings, add poppy seed and sugar on top.
Enjoy!
#Austria #Dessert #English
