Germknödel (Steamed Dumpling)
Germknödel (Steamed Dumpling)

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, germknödel (steamed dumpling). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Germknödel (Steamed Dumpling) is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Germknödel (Steamed Dumpling) is something that I’ve loved my whole life. They are fine and they look fantastic.

Stir the Yeast in to the lukewarm milk, leaving to raise. Germknödel are large, steamed yeast dumplings filled with Powidl (a type of plum jam made only of. Germknödel is a famous Austrian steamed yeast dumpling. It consists of soft dough which is filled with rum-spiced plum jam.

To begin with this recipe, we must prepare a few components. You can have germknödel (steamed dumpling) using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Germknödel (Steamed Dumpling):
  1. Get For the Dumpling dough:
  2. Take 30 g Yeast
  3. Get 500 g Flour
  4. Prepare 70 g Sugar
  5. Take 70 g Butter
  6. Take 1/4 liter lukewarm Milk
  7. Take 1 egg
  8. Get 1 egg yolk
  9. Get 7 g lemon zest
  10. Make ready 1 vanilla extract
  11. Prepare 1 pinch salt
  12. Take For the Filling:
  13. Make ready 300 g Plum Jam
  14. Get 2 tbsp Dark Rum
  15. Prepare Serving:
  16. Make ready 150 g Poppy seed (ground)
  17. 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. 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. As mentioned before, Dampfnudeln are also called "Germknödel" and the word "Germ" stands for "yeast" in Austria.

Steps to make Germknödel (Steamed Dumpling):
  1. Stir the Yeast in to the lukewarm milk, leaving to raise.
  2. 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.
  3. 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.
  4. 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.
  5. After cooked the dumplings, serve right away with pouring vanilla custard on top and spoon some poppy-seed/icing sugar.
  6. Bon Apetite!

Cover and let the dumplings steam over medium heat for approx. 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. 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.

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