German cuisine · Dough, Pasta & Rice

Germknödel (Steamed Yeast Dumpling)

Steamed yeast dumpling filled with plum jam, topped with ground poppy seeds, powdered sugar and melted butter.

Ingredients · for 4 servings

• 400 g flour
• 1/2 cube fresh yeast (or 7 g dry yeast)
• 200 ml lukewarm milk
• 60 g sugar
• 60 g soft butter
• 2 egg yolks
• 1 pinch salt
• 200 g plum jam (Powidl)
• 80 g poppy seeds (ground)
• 80 g butter for serving
• 4 tbsp powdered sugar

Instructions

1. Dissolve the yeast with 1 tsp sugar in the lukewarm milk, knead with the flour, remaining sugar, soft butter, egg yolks and salt for 8 min. into a glossy dough and let rise covered for 45 min.
2. Knead the dough briefly, divide into eight equal pieces and flatten each into a disc about 10 cm across.
3. Place 1 heaped tsp of plum jam in the center of each, seal the dough tightly over it and let the dumplings, seam-side down, rise covered for another 20 min.
4. Place the dumplings in a greased steamer basket over simmering water, leaving plenty of space between them, and steam covered for 15 min. – do not lift the lid, or they will collapse.
5. Melt the butter and mix the ground poppy seeds with 2 tbsp powdered sugar.
6. Place the dumplings on plates immediately, pour the hot butter over them, sprinkle with the poppy seed sugar and the remaining powdered sugar, and serve warm.