Austrian Germknödel - Yeast Dumpling

plum jam

🥗Healthier: fruit puree

💰Cheaper: apple sauce

Fruit puree offers a lower-calorie alternative while maintaining sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

Dissolve 12 g fresh yeast with 1/2 cup (120g) warm milk and 1 tsp (5g) sugar until it liquefies.

In a mixing bowl, combine 2 cups (250g) all-purpose flour, 1 1/2 tbsp (25g) sugar, 1/2 tsp (3g) salt, and zest from half a lemon.

Add the yeast mixture, 1 beaten egg, 1/2 tsp (3g) vanilla extract, and 2 tbsp (30g) melted butter to the flour mixture.

Knead the dough until smooth, for about 5 minutes.

Let the dough rise at room temperature for about 1 hour or until doubled in size.

Divide the dough into 4 or 5 pieces.

Flatten each piece and fill with about 1 tbsp of plum jam mixture, sealing well and forming into balls.

Place the balls onto a floured surface, cover, and let them rise for 30 minutes.

Prepare a steaming setup with about 1 inch (2.5 cm) of hot water and a greased steam basket.

Steam the dumplings for 15-17 minutes until cooked through.

Meanwhile, prepare the sauce by cooking 2 egg yolks, 2 tbsp (30g) sugar, 1 tbsp (8g) cornstarch, 2 tsp (10g) vanilla extract, 3/4 cup (200g) whipping cream, and 1 1/4 cup (300ml) milk over medium-low heat until it thickens, about 6 minutes.

Serve the dumplings hot, topped with the sauce and sprinkled with 2 tbsp (15g) powdered sugar and 1/4 cup (25g) ground poppy seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens