You don’t have to go to Austria to try Alpine dumplings. A recipe for a dish that improves digestion

Germknödel literally translated means German dumpling. Although it differs from the traditional Austrian dumpling based on potatoes, bread rolls or cheese, it is similar to them long tradition and strong roots in German cuisine.

Germknödel is prepared from yeast dough, so it is close to our Polish steamed dumplings or Czech dumplings. However, what distinguishes it from the well-known specialties is the filling. Austrian dumplings contain sweet plum jam with a hint of cloves and cinnamon. They are sprinkled with poppy seeds and sugar on top. Germknödel is served with vanilla sauce or melted butter.

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This specialty is well known in Austria and Bavaria, where you can try it in ski resorts. It is an excellent source of energy that will quickly get you back on your feet after skiing. In turn, the addition of jam and the fiber it contains improves digestionand poppy seeds provide valuable protein antioxidants and healthy fats.

You don’t have to go to Austria to try germknödel. You don’t need local cheese to prepare it, and all the ingredients can be found on store shelves. The recipe for germknödel is simple and nothing stops you from preparing it in your own kitchen.

Ingredients for the cake:

• 250 g of semi-coarse flour,
• 125 ml of lukewarm milk,
• 10 g of yeast,
• 1 egg,
• 1 tablespoon of sugar,
• a pinch of salt,
• some oil.

Ingredients for the filling:

• 100 g plum jam.

Ingredients for the sauce:

• 300 ml of milk,
• 0.5 package of vanilla pudding,
• 1-2 tablespoons of vanilla sugar.

To sprinkle:

• ground poppy seeds,
• icing sugar.

How to prepare Germknödel?

1. Prepare the yeast sourdough. To do this, dissolve the yeast in warm milk with sugar.
2. When the sourdough foam appears, mix it with flour, salt, egg and oil. Knead the dough, cover and set aside to rise.
3. Divide the dough into equal parts. Roll each part into a thick pancake, spread generously with jam and seal tightly. You can also stuff the dumplings in a different way, e.g. form balls and inject jam using a decorating bag. It is important to seal the hole tightly, otherwise the jam will leak out during cooking.
4. Leave the finished dumplings to rise for 10 minutes. After this time, put the dumplings in the steamer and steam for 15-20 minutes.
5. Prepare the dumpling sauce. Dissolve the pudding powder in some of the milk. Boil the rest of the milk in a pot and season with sugar. After boiling, pour the powder dissolved in milk and cook. The pudding should have a slightly thinner consistency than normal.

Serve the Germknödel on a plate covered with sauce. Sprinkle them with poppy seeds and powdered sugar.

Source: maklowicz.pl, Terazgotuje.pl