Recipe: Austrian Germknödel (Yeast Dumplings with Plum Jam Filling)

INGREDIENTS:

8 tsp plum jam

130 ml whole milk (lukewarm)

42 g fresh yeast

2 tbsp sugar

400 g flour

¼ tsp salt

90 g unsalted butter (soft)

2 eggs

1 tbsp confectioner’s sugar

3 tbsp poppy seeds

500 ml vanilla sauce

flour (for dusting)

fresh mint (for garnish)

Mix lukewarm milk, fresh yeast and some of the sugar and whisk for approx. 2 - 3 min., until the yeast has completely dissolved. Add flour, remaining sugar, salt, some of the softened butter, and eggs to a large bowl and mix with a stand mixer until combined. Add yeast-milk mixture little by little until a smooth dough forms.

Flour your work surface and form the dough into a ball. Transfer the dough back to the bowl, cover with a clean kitchen towel and let rise in a warm place for approx. 1 hr., or until the dough has doubled in volume. Flour your work surface again and divide the dough into 8 equal-sized pieces. Form each dough piece into a disc, add a tablespoon of plum jam into the center of each disc and fold dough gently over the filling, pinching to form a seam. Form into round dumplings and let rest again for approx. 15 min.

Preheat the oven to 100°C on Full Steam. Transfer the dumplings to a tray and place in the oven, let steam for approx. 15 min. Melt remaining butter in a small pot and set aside. Combine confectioner’s sugar and poppy seeds in a small bowl. Serve dumplings with vanilla sauce and some melted butter. Sprinkle with poppy seed and sugar mixture and garnish with fresh mint. Enjoy!