Yeast dumplings (Germknödel) – simple and good!

Germknödel are also popular in farm families – especially in winter you often get a craving for them. Here’s a simple recipe – a hit even without a Thermomix and steam oven, and heavenly good!

Ingredients:

100 g milk, 10 g sugar, 20 g yeast (Germ), 270 g wheat flour, 1 whole egg, 130 g butter, 1/2 tsp salt, 40 g jam or to taste, 500 g water for cooking the dumplings.

40 g poppy seeds, 30 g sugar

Mix poppy seeds and sugar and set aside.

Prepare the yeast dough: it turns out best if all ingredients are at the same temperature, so simply take everything out of the fridge in the morning. Put milk, 10 g sugar and yeast in a pot and warm slightly. Add flour, egg, 30 g butter and salt, then add the milk-sugar-yeast mixture, work into a dough and let it rise a little.

Divide the dough into four pieces (I usually make 6 small Germknödel), press flat and put a good jam right in the middle (ours like blueberry jam or powidl best) and shape into dumplings (make sure the jam stays nicely in the middle; don’t use one that’s too runny!). Shape the Germknödel and let rise in a warm place for 30 min. You can also make a double batch and then freeze half after the rising time – works great!

Fill a wide pot half full with water, then take a cloth diaper or tea towel and secure it at the top around the rim of the pot with a strong rubber band or string. Bring the water to a boil and place the Germknödel on the tea towel, then close with a tall lid. I got this simple method from a good friend – it really works great.

At the same time, put a good farm butter in a pot, let the butter melt, and prepare the poppy-seed sugar mixture in a small bowl. After about 10 minutes, the Germknödel are ready! Enjoy your meal!!!

Wishing you a lovely Sunday evening, Katharina from Zittrauerhof