Germknödel
Germknödel: Austrian steamed yeast dumpling with plum jam, poppy seeds and melted butter
AustrianAfter a morning on the slopes, Austrians head into the mountain huts of Tyrol, Salzburg and Styria for one thing: a Germknödel the size of a fist, steamed until pillowy and split open to reveal dark plum butter. It comes drowned in melted butter, or in vanilla sauce, under a thick snow of ground poppy seeds and icing sugar, and it is eaten as a whole meal. The dough is soft and slightly sweet, and the powidl inside is tart and jammy. A common mistake is lifting the lid while they steam; the dumplings deflate and turn heavy. Chef's tip: seal each dumpling with the seam underneath and let them prove a second time on squares of baking paper, so you can move them without denting them.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 1 ⅛ lb plain flourplus extra for dusting
- 1 ¾ oz caster sugar
- ½ tsp salt
- 1 tsp lemon zestfinely grated
- 1 cup lukewarm milk
- 2 ⅛ oz buttermelted
For the filling
- 1 pinch ground cinnamon
To serve
- 3 ½ oz buttermelted
- 2 ⅛ oz ground poppy seeds
- 1 ⅜ oz icing sugar
- 1 ¼ cups vanilla sauce (optional)instead of some of the butter
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Method
0/7 doneStep 1: Mix 1 ⅛ lb plain flour, ¼ oz fast-action dried yeast, 1 ¾ oz caster sugar, ½ tsp salt and 1 tsp lemon zest. Add 1 cup lukewarm milk and 2 ⅛ oz butter and knead for 8–10 minutes until the dough is smooth, soft and no longer sticks to the bowl.
10 minStep 2: Cover and leave in a warm place for about 1 hour, until doubled in size.
60 minStep 3: Stir 1 pinch ground cinnamon into 6 ½ oz plum butter (powidl) or thick plum jam. Divide the dough into 6 pieces and flatten each into a 12 cm round on a floured surface.
6 minStep 4: Put a heaped tablespoon of filling in the centre of each round, pull the edges up over it and pinch firmly to seal. Roll gently into a ball and set seam side down on a square of baking paper.
8 minStep 5: Cover with a tea towel and leave to prove for 20 minutes, until puffy.
20 minStep 6: Bring water to a simmer in a wide pan fitted with a steamer basket, or tie a clean tea towel tightly over a pan of simmering water. Steam the dumplings on their paper, well spaced, with the lid on, for 15–18 minutes. Do not open the lid for the first 12 minutes. They are done when they are risen, glossy and spring back when pressed.
18 minStep 7: Mix 2 ⅛ oz ground poppy seeds and 1 ⅜ oz icing sugar. Put each dumpling in a warm bowl, prick the top once with a fork to let the steam out, pour over 3 ½ oz butter or 1 ¼ cups vanilla sauce and cover with the poppy sugar.
3 min
Nutrition per serving
- Calories
- 690 kcal
- Protein
- 13 g
- Carbs
- 90 g
- Fat
- 31 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does germknödel take?
- About 50 minutes in total: 30 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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