Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, germknödel (steamed dumpling). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Germknödel (Steamed Dumpling) is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Germknödel (Steamed Dumpling) is something that I’ve loved my entire life. They’re nice and they look wonderful.
Stir the Yeast in to the lukewarm milk, leaving to raise. Austrian Germknödel is a large yeast dough dumpling, filled with a thick plum jam called Powidl, steamed and served hot with a vanilla sauce and a mixture. Germknödel is a famous Austrian steamed yeast dumpling.
To begin with this recipe, we have to first prepare a few components. You can cook germknödel (steamed dumpling) using 17 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Germknödel (Steamed Dumpling):
- Get For the Dumpling dough:
- Make ready 30 g Yeast
- Make ready 500 g Flour
- Take 70 g Sugar
- Prepare 70 g Butter
- Take 1/4 liter lukewarm Milk
- Prepare 1 egg
- Take 1 egg yolk
- Take 7 g lemon zest
- Prepare 1 vanilla extract
- Get 1 pinch salt
- Prepare For the Filling:
- Prepare 300 g Plum Jam
- Get 2 tbsp Dark Rum
- Prepare Serving:
- Make ready 150 g Poppy seed (ground)
- Prepare Icing sugar (mixed with the poppy seed)
The yeast is why one cannot make them twenty minutes. Germknodel, or sweet Austrian dumplings, are made from a sweet yeast dough wrapped around plum butter and steamed. Steamed yeast dumplings (also known as Dampfnudel in Germany or Germknödel in Austria). These delicious yeast rolls are filled with plum jam, topped with poppy seeds and vanilla sauce.
Instructions to make Germknödel (Steamed Dumpling):
- Stir the Yeast in to the lukewarm milk, leaving to raise.
- Prepare the dough by mix all the ingredients for the dough, including the yeast-milk. Kneading the dough very well and form a round loaf. Cut this loaf into 4 smaller loaves. Sprinkle some flour on top the loaves and cover them with a cloth and rest them for a half an hour.
- Stir the rum into the Plum jam. Pin roll each loaves to roughly 1 cm thickness and spoon 1-2 tsp plum-rum jam the middle. Closing the jam into dough by forming a ball.
- Using a steamer and cook the loaf dumplings for 10-15 minutes. Around the 10 minute mark add a small block of butter on the top of the dumpling letting melt.
- After cooked the dumplings, serve right away with pouring vanilla custard on top and spoon some poppy-seed/icing sugar.
- Bon Apetite!
Transfer the yeast dumplings to a sieve inside the pot, but make sure that sieve and water only touch slightly. Cover and let the dumplings steam over medium heat for approx. Germknödel (a yeast dumpling) - is an Austrian and Bavarian cuisine dish. It it made from yeast dough and boiled in water and milk or steamed. A traditional dumpling filling is plum jam.
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