Germknödel with Vanilla Sauce
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 388.8
- Total Fat: 9.8 g
- Cholesterol: 44.1 mg
- Sodium: 220.8 mg
- Total Carbs: 66.5 g
- Dietary Fiber: 1.9 g
- Protein: 8.5 g
View full nutritional breakdown of Germknödel with Vanilla Sauce calories by ingredient
Number of Servings: 8
Ingredients
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1 package instant yeast (2 1/4 tsp.)
3 3/4 c. all-purpose flour (500 grams)
1/2 c. sugar
2 T. vanilla sugar or sugar plus 1/2 tsp. vanilla extract
1/2 tsp. salt
1 egg
5 T. butter, softened
1 c. lukewarm milk
***Pflaumenmus Filling*** Separate Recipe
***Vanilla Sauce Topping***Separate Recipe
***Topping***
1/4 tsp poppy seeds/serving
1/4 tsp sugar/serving
Directions
Preparation:
**Make Pflaumenmus filling first thing if none already made.**
Start the dough: Mix the instant yeast with the flour, sugar, vanilla sugar, and salt. Add the softened butter, egg and milk and mix, using a dough hook or with a spoon by hand, until a medium-soft dough forms.
If you are using a mixer with a dough hook, you can continue kneading in the bowl with the hook until the dough is smooth and elastic. Adjust flour or milk as needed to make a pliable, but not sticky dough.
If you are making the dough by hand, turn it out on a lightly floured board and knead for several minutes, until smooth and elastic. If dough is too stiff, knead with wet hands until it becomes softer.
Form the dough into a ball, flour lightly and place in a bowl to double in a warm place. Cover with a clean towel. Let it rise about 1 hour, or until doubled in size. The dough made with instant yeast might rise faster.
**While rising make Vanilla sauce topping**
Form dumplings: Remove your dough from the bowl to a lightly floured board. Pinch off 2 ounce pieces (50-60 grams) You may make them larger, but they will take longer to steam.
Roll the pieces into a ball and then flatten them with your palm to form 4 inch circles (10 cm).
Add 2 teaspoons of pflaumenmus to the center and then pull up opposite sides and pinch closed. Pinch the other two sides closed and make sure the pflaumenmus is well-sealed inside the dough. Roll the dumplings bit in your hands to round up the dumpling.
Set dumplings on the floured board, sprinkle with flour if you wish, and cover with a cloth. Let sit 10 - 20 minutes.
Prepare your steamer: You can use a "Silit" (pressure cooker) which comes with a steamer insert, grease and used for 3 dumplings at a time. You could also use a bamboo steamer set up that they have for woks (to make dim sum) or the metal vegetable steamer covered with a cotton cloth cut to fit or lid.
Place 1 to 2 inches of water in the pan, hang the steamer over the water and bring the whole thing to a boil (you will need a lid, too).
Steam: Place dumplings on steamer over boiling water, leaving about 1 inch of room to rise in all directions. Cover pan and steam 20 minutes.
Make topping: Grind equal amounts of poppy seeds and sugar in a poppy seed grinder or a blade coffee grinder. Set aside.
Serve: Place 1 or 2 dumplings on a plate and pour cooled vanilla sauce over the top. Sprinkle poppy mixture over top, as much as you wish.
Serving Size: 2 medium sized dumplings or 1 large dumpling
**Make Pflaumenmus filling first thing if none already made.**
Start the dough: Mix the instant yeast with the flour, sugar, vanilla sugar, and salt. Add the softened butter, egg and milk and mix, using a dough hook or with a spoon by hand, until a medium-soft dough forms.
If you are using a mixer with a dough hook, you can continue kneading in the bowl with the hook until the dough is smooth and elastic. Adjust flour or milk as needed to make a pliable, but not sticky dough.
If you are making the dough by hand, turn it out on a lightly floured board and knead for several minutes, until smooth and elastic. If dough is too stiff, knead with wet hands until it becomes softer.
Form the dough into a ball, flour lightly and place in a bowl to double in a warm place. Cover with a clean towel. Let it rise about 1 hour, or until doubled in size. The dough made with instant yeast might rise faster.
**While rising make Vanilla sauce topping**
Form dumplings: Remove your dough from the bowl to a lightly floured board. Pinch off 2 ounce pieces (50-60 grams) You may make them larger, but they will take longer to steam.
Roll the pieces into a ball and then flatten them with your palm to form 4 inch circles (10 cm).
Add 2 teaspoons of pflaumenmus to the center and then pull up opposite sides and pinch closed. Pinch the other two sides closed and make sure the pflaumenmus is well-sealed inside the dough. Roll the dumplings bit in your hands to round up the dumpling.
Set dumplings on the floured board, sprinkle with flour if you wish, and cover with a cloth. Let sit 10 - 20 minutes.
Prepare your steamer: You can use a "Silit" (pressure cooker) which comes with a steamer insert, grease and used for 3 dumplings at a time. You could also use a bamboo steamer set up that they have for woks (to make dim sum) or the metal vegetable steamer covered with a cotton cloth cut to fit or lid.
Place 1 to 2 inches of water in the pan, hang the steamer over the water and bring the whole thing to a boil (you will need a lid, too).
Steam: Place dumplings on steamer over boiling water, leaving about 1 inch of room to rise in all directions. Cover pan and steam 20 minutes.
Make topping: Grind equal amounts of poppy seeds and sugar in a poppy seed grinder or a blade coffee grinder. Set aside.
Serve: Place 1 or 2 dumplings on a plate and pour cooled vanilla sauce over the top. Sprinkle poppy mixture over top, as much as you wish.
Serving Size: 2 medium sized dumplings or 1 large dumpling
Member Ratings For This Recipe
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