Germknödel with Plum Jam
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Per portion
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For 2 portions
- Wheat flour125 g
- Milk60 ml
- Fresh yeast1 cube
- Eggs1 Stk
- Butter20 g
- Sugar15 g
- Salt1 pinch
- Vanilla¼ tsp
- Plum jam65 g
- Poppy seeds15 g
- Powdered sugar15 g
- Vanilla sugar1 Pck
Step by step
- 1
Dissolve yeast in lukewarm milk with 1 tbsp sugar, let stand 10 min.
- 2
Mix flour, salt, sugar and vanilla in a bowl.
- 3
Add yeast milk, eggs and 50 g melted butter.
- 4
Knead into a smooth dough, let rise 60 min in a warm place.
- 5
Divide dough into 8 pieces, fill each with 1 tbsp plum jam and form into dumplings.
- 6
Let dumplings rise another 20 min.
- 7
Bring salted water to a gentle simmer in a large pot.
- 8
Steep dumplings covered for 12–15 min, flip once.
- 9
Drizzle with remaining melted butter.
- 10
Serve sprinkled with poppy-powdered sugar (mixed with vanilla sugar).
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