After the plum coffee cake and the German heavenly cake, this is the third recipe with plums: Classic Austrian yeast dumplings filled with plum preserve. This is one typical dish. Aside from Sachertorte, a rich chocolate cake, apple strudel and Kaiserschmarrn, broken-up pancakes, these dumplings are probably just as famous. Yes, my grandmother also made steamed dumplings, but she usually made the savory version with chicken and vegetables. I had seen the sweet kind being sold at fairs, but hand never tried some before. I was always curious when I saw the steaming chambers at the fairs. So today you get a traditional recipe, which is served with melted butter and some poppy seeds and icing sugar sprinkled on top.
Germknödel are propbably best described as steamed yeast dumplings. The yeast dough was enriched with egg and butter. Traditionally it is filled with a thick plum preserve. I added a few chunks of plum cubes, but this is completely optional. The good thing is that you can prepare the yeast dumplings fully and then freeze them. You only need to heat them through when you want to enjoy them the next time around. Tips are given in the recipe card below.
These classic Austrian yeast dumplings are filled with plum preserve, steamed and served with melted butter and icing sugar and poppy seeds. For the yeast dough heat the milk slightly and dissolve the yeast in it. Let it bloom for 10-15 minutes. Add flour, sugar, and egg into a large kneading bowl, then pour in the milk mix. Knead for 5-7 minutes on low or by hand until you have a clean dough, pulling away from the sides. Roll into a ball, place inside a clean bowl and cover with a damp towel. Let rise for 30-45 minutes. Divide the dough into four equal parts, roll out into thin circles of about 20 cm. Place about 2 teaspoons of plum preserves in the middle. If desired, you can add a few small chunks of fresh plums as well. Close up the filling by pinching the dough together at the top, then turn upside down and work into a ball with your palm with a rolling motion. Prepare four dumplings like this and place each on a square of parchment paper. Then cover with a damp towel and let rise again for about 30 minutes. Heat water in a large pot you can place a colander insde. If you have, you can use a steam cooker. Back in the days often a kitchen towel fast fastened over the boiling water. The idea is that you steam the dumplings, they should not touch the water. Place all inside, cover with a lid and steam for about 20-25 minutes. Serve with melted butter and a mix of poppy seeds and icing sugar. You can also easily freeze steamed dumplings. Let them cool completely, then cover each in cling paper, place inside a freezer bag. Once ready, steam again for about 15 minutes or until fully heated through.Austrian Yeast Dumplings with Plum Preserves
Ingredients
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