Germknoedel

This is a tasty Austrian dessert/main dish recipe. It’s mainly a form of dumpling filled with jam, boiled then served with vanilla sauce (check the romanian recipe here).

Germknoedel

Germknoedel

Ingredients (for 4 dumplings)

  • dumplings:
    • 2 cups flour
    • 1 egg, 1/2 teaspoon salt
    • 25g melted butter
    • 2 tbs sugar, 5g dried yeast, 2-3 tbs milk
    • jam
  • serving:
    • vanilla sauce
    • poppy seeds, confectioners sugar

Method

  • all ingredients have to be at room temperature
  • mix sugar, milk and yeast and let them rest for 5 minutes
  • mix with the flour, egg, salt and butter, cover and let the dough rest for 30-60 min in a warm place
  • start heating 2-3 l of water with 1/2 tbs of salt
  • in the meat time cut the dough in 4 and from each piece meld a round ball with a teaspoon of jam inside. Make sure the ball does not leaks.
  • when the water is boiling gently put the balls inside, cover and let them boil for 10 minutes. The balls will float, turn them on the other side once. In a medium size pot you will be able to boil only 2 dumplings at the same time as they expand about 200%
  • drain and serve covered with vanilla sauce, poppy seeds and confectioners sugar
  • enjoy
Germknoedel

Germknoedel

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7 Responses

  1. Yummmm.. arata extraordinar. Iti poti deschide cu succes un business bazat pe indemanarea la gatit. Felicitari!
    O mica incosistenta insa… poza II ‘Prajitura cu dovleac’ (la URL http://www.len.ro/2008/11/prajitura-cu-dovleac/ ) duce la http://www.len.ro/photo/cooking/index.html und enu e nici o poza cu prajitura cu dovleac in marime nativa (poza, nu prajitura).

  2. Merci. Stii ca din pacate un business se bazeaza uneori mai mult pe cei care vand decat pe cei care produc ;)

  3. Corect, numai ca produsul asta s-ar vinde singur.. ;-)

  4. :)

  5. Hi,
    Thank you for the recipe, I love Germknoedel und Dampfnudeln, specially around Christmas :-)

    Quick suggestion, in Germany they usually steam them when possible. Makes them very puffy.

    Take care.
    C

  6. Multumesc pentru reteta.
    Intr-adevar, seamana foarte mult cu o reteta antica a papanasilor care mi-a fost povestita in Muntenia acum cateva ani. Deunde ai aflat reteta?
    Eu am mancat Germknoedeln asa in Austria la o cabana si mi s-a parut un desert foarte bun.

  7. Si eu m-am inspirat dintr-o reteta din Austria de la o cabana de ski :)

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