• Vehicles • Fashion • Recipes • Blogs • Hunt • Travels • Sport • Fun • Handmade • IT • Education
Mini-Games
x

x
zakruti.com » Dish recipes » Home Cooking Adventure
Austrian Germkndel - Yeast Dumpling

Austrian Germkndel - Yeast Dumpling

FBTwitterReddit

video description

Rating: 4.0; Vote: 1
Austrian Germkndel is a large yeast dough dumpling, filled with a thick plum jam called Powidl, steamed and served hot with a vanilla sauce and a mixture of ground poppy seeds and powdered sugar on top. Ingredients Makes 4-5 dumplings Dumpling Dough 2 cups (250g) all-purpose flour 1/2 tsp (3g) salt 2 tbsp (30g) sugar 12g fresh yeast (or 1 tsp active dry yeast) 2 tbsp (30g) butter, melted 1/2 cup (120g) milk, warmed 1 egg, beaten Zest from half of lemon 1/2 tsp (3g) vanilla extract Filling 1/2 cup (100g) Powidl, thick plum jam 1 tsp (5g) rum, optional For Serving 1/4 cup (25g) poppy seeds, ground 2 tbsp (15g) powdered sugar Homemade Vanilla Sauce 2 egg yolks 1 tbsp (8g) cornstarch 2 tbsp (30g) sugar 2 tsp (10g) vanilla extract 1 1/4 cup (300ml) milk 3/4 cup (200g) whipping cream, 35% fat 1. In a large bowl whisk flour with salt, 2 tbsp (25g) sugar and lemon zest. 2. In a small bowl stir fresh yeast with 1 tsp (5g) sugar until it liquefies. Dissolve the yeast with milk and pour it over flour mixture. Add beaten egg, melted butter and vanilla extract and knead the dough until smooth, for about 5 minutes. Cover and let it rise at room temperature for about 1 hour or until doubled in size. 3. In a small bowl combine the plum jam with rum if used. 4. On a floured surface divide dough into 4 or 5 pieces. Flatten each piece of dough using your hands and fill each with about 1 tbsp of plum jam mixture. Seal well and form each piece into a ball. Place the dumplings into a floured surface, cover with a kitchen towel and let them rest for 30 minutes. 5. Meanwhile prepare the vanilla sauce. In a small saucepan whisk the egg yolks with sugar, cornstarch and vanilla extract. Gradually whisk in milk and cream and place over medium-low heat. Cook for about 6 minutes, stirring continuously until thickens. No need to boil the sauce. Set aside until ready to use. 6. In another small bowl combine the ground poppy seeds with powdered sugar to have them ready for serving. 7. In a pot bring water to a simmer, up to 1 inch (3 cm. Use a greased steamer basket and place it in the pot. Add the dumplings, cover the pot with a lid and let them steam for about 15-17 minutes. 8. Serve the dumplings immediately. Pour vanilla sauce and poppy seed mixture on top.
Date: 2019-07-03

Comments and reviews: 10


Grazie lovely lady, I'm really interested in cakes & desserts from other countries & that really looks amazing. I love the way you used rum, some italian cakes & desserts use different type of liquor & we love it. Even when I make italian donuts I use liquor, it really takes to another level. I'm going to make this next week only because at the moment I make one cake or dessert once a week. So, on Sunday I made a triple chocolate layer cake with chocolate italian meringue, chocolate ganache, chocolate bark & strawberries dipped in white chocolate milk chocolate & dark chocolate. We are half through it. Just can't wait to make this recipe OMG, I'm so excited, l love making food from other nationalities. Could I let you know how it turns out? Thankyou Ciao Ciao
reply

I've been told, that the original recipe comes from Czech republic, but instead of the cream we just use melted butter and instead of plum jam we use powidl (in Czech povidla; it's a type of jam with no added sugar, or we put whole fruits inside (instead of the jam, mostly apricots, prunes or strawberries. The strawberry ones with cocoa and melted butter on the top are my favourites. :)
reply

I generally adore Home cooking adventure, but this is my first dislike for the video recipe. I have tried to make this bc it looks amazing and did everything as it is written. The taste is awful. The dumplings are raw. It is Not healthy for your stomach to eat raw yeast bread. I would recommend everyone to bake the dumplings in the oven
reply

Cooked these to perfection with this recipe YUMMY Tricky part is making sure the jam isnt too runny when folding them up (how do you do that so easily. I ate this in 2001 in St Wolfgangsee in Austria and again last July in Berchtesgaden in Hitlers Eagles Nest. So beautiful to eat. Thanks for the amazing recipe. Hugs from down under.
reply

i remember going to school in Bavaria and eating these for lunch, but I could never remember what they were called Thank you so much for making this video, it brought back so many good memories for me I can't wait to make it myself
reply

I just want to say I really really love your videos. And your recipes are always brilliant. Your choices of music are spot on. Keep it up, I always look forward to you videos and I'm always thrilled when I see a new one up.
reply

In Poland we called them Pampuchy or kluski parowe. Depends on region and on home cooking. My grandma never put jam or anything inside and it was delicious for me. I wonder where you find the right music for your videos?
reply

Love it Beautiful video, as always, showing delicious food being prepared. It's always a mini vacation for me to watch these fantastic recipes in action. Thank you for continuing to put them up on YouTube.
reply

Saw these for sale in alpine restaurants when skiing in Austria. Took me years to try one and when eventually I did, wow, couldnt believe what I had been denying myself for so long. Thanks for the vid.
reply

Greetings from Slovenia we actually have something similar in Slovenia as well. We make dough using squashed potato and flour and we fill the dumplings with whole plums ad a bit of sugar: )
reply
Add a review, comment






Other channel videos

4:12
Chocolate Pineapple Upside Down Cake
9:1
Mango Raspberry Mousse Cake
6:35
Apricot Frangipane Tart
5:14
Checkerboard Cookies
13:16
Chocolate Vertical Layer Cake
4:56
Peach Cookies
4:53
Garlic Cheese Monkey Bread
7:15
Blueberry Lemon Cake
3:25
No-Bake Strawberry Pie
5:59
Brownie Raspberry Cheesecake Recipe