Austrian Germknödel is a large yeast dough dumpling filled with thick plum jam called Powidl that is steamed and served hot with a vanilla sauce and a mixture of ground poppy seeds and powdered sugar on top.
Source: Home Cooking Adventure
Ingredient
Make 4-5 dumplings
Dumpling dough
2 cups (250g) all-purpose flour
1/2 teaspoon (3g) salt
2 tablespoons (30g) sugar
12g fresh yeast (or 1 teaspoon active dry yeast)
2 tablespoons (30g) butter, melted
1/2 cup (120g) milk, warmed
1 egg, beaten
Passion from half a lemon
1/2 teaspoon (3g) vanilla extract
pour until it’s full
1/2 cup (100g) thick, supple plum jam
1 teaspoon rum (5g), optional
Serve
1/4 cup (25g) poppy seeds, ground
2 tablespoons (15g) powdered sugar
Homemade vanilla sauce
2 egg yolks
1 tablespoon (8g) cornstarch
2 tablespoons (30g) sugar
2 teaspoons (10g) vanilla extract
1 1/4 cups (300ml) milk
3/4 cup (200g) whipped cream, 35% fat
1. In a large bowl, whisk flour with salt, 2 ½ tablespoons (25g) sugar, and lemon zest.
2. In a small bowl, stir the fresh yeast with 1 teaspoon (5g) of sugar until it liquefies. Dissolve yeast with milk and pour over flour mixture. Add the beaten eggs, melted butter, and vanilla extract and knead until smooth, about 5 minutes. Cover and leave at room temperature for about 1 hour or until doubled in size.
3. In a small bowl, mix plum jam with rum if using.
4. On a dough surface, divide the dough into 4 or 5 pieces. Roll each piece of dough with your hands and then pour about 1 tablespoon of plum jam mixture into each ball. Seal and form each ball into a ball. Place the dumplings on a floured surface, cover with a kitchen towel and let the dough rest for 30 minutes.
5. While preparing the vanilla sauce. In a small saucepan, beat egg yolks with sugar, cornstarch, and vanilla extract. Gradually whisk the milk and cream and then reduce the heat to medium-low. Cook for about 6 minutes, stirring constantly until thickened. No need to boil the sauce. Set aside until ready to use.
6. In another small bowl, mix ground poppy seeds with powdered sugar, ready to use.
7. Place water in a saucepan and bring to a boil, up to 1 inch (3 cm). Use a greased steamer basket and place it in the pot. Put the dumplings in, cover the pot with a lid and let the cake steam for about 15 – 17 minutes.
8. Serve the dumplings immediately. Pour vanilla sauce and poppy seed mixture on top.
