Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, germknödel (steamed dumpling). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Germknödel (Steamed Dumpling) is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Germknödel (Steamed Dumpling) is something that I’ve loved my whole life.
Germknoedel is an all-time Austrian dessert, commonly served in Austrian ski resorts. It is the perfect sweet dish for the cold winter days. 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.
To get started with this recipe, we have to first prepare a few ingredients. You can have germknödel (steamed dumpling) using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Germknödel (Steamed Dumpling):
- Take For the Dumpling dough:
- Make ready 30 g Yeast
- Make ready 500 g Flour
- Make ready 70 g Sugar
- Take 70 g Butter
- Get 1/4 liter lukewarm Milk
- Take 1 egg
- Take 1 egg yolk
- Take 7 g lemon zest
- Take 1 vanilla extract
- Make ready 1 pinch salt
- Make ready For the Filling:
- Make ready 300 g Plum Jam
- Make ready 2 tbsp Dark Rum
- Prepare Serving:
- Make ready 150 g Poppy seed (ground)
- Make ready Icing sugar (mixed with the poppy seed)
Germknodel, or sweet Austrian dumplings, are made from a sweet yeast dough wrapped around plum butter and steamed. As mentioned before, Dampfnudeln are also called "Germknödel" and the word "Germ" stands for "yeast" in Austria. The yeast is why one cannot make them twenty minutes. Germknödel ([ˈɡɛɐ̯mˌknøːdl̩] in Austrian German) is a fluffy yeast dough dumpling (knödel), filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top.
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!
It is occasionally - even though less traditional - served with vanilla cream sauce instead. These dumplings are typically filled with plum jam, but you can also use berry jam. Germknödel are fluffy dumplings filled with plum jam and topped with vanilla custard - a must-try While Germknödel are steamed or boiled in a pot, Dampfnudeln are usually cooked in a deep pan to. Germknödel, (Austrian German for yeast dumpling) The dumpling is steamed and then served still hot with either melted butter or vanilla dessert sauce, and topped with crushed poppy seeds and sugar. Germknödel (a yeast dumpling) - is an Austrian and Bavarian cuisine dish.
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