Ingredients for 4 Servings
For the dough
- 130 ml milk
- 1 egg
- 250 g plain flour
- 15 g yeast
- 1 pinch of salt
- 20 g sugar
- 20 g butter at room temperature
- 1 tsp STROH 80
or 1 tsp STROH 60
or 2 tsp STROH 40
For the vanilla sauce
- 300 ml milk
- 1 tbsp STROH 80
or 2 tbsp STROH 60
or 2 tbsp STROH 40 - 1 vanilla pod
- 50 g sugar
- 1 TL cornstarch
- 4 egg yolks
For the filling
- 8 tsp plum jam
For steaming
- a splash of milk
- some oil for greasing the steamer basket
For garnisch
- 3 tbsp ground poppy seeds
- 3 tbsp powdered sugar
Preparation
- In a mixing bowl, combine all dough ingredients except butter. Knead for 8 minutes at medium speed.
- Add butter in small pieces and STROH, then knead for an additional 5-8 minutes until the butter is fully incorporated, resulting in a smooth dough.
- Cover the yeast dough with a damp cloth and let it rise in a warm place for 1 hour.
- Meanwhile, prepare the vanilla sauce: Combine milk and STROH in a pot. Split the vanilla pod, scrape out the seeds, and add both pod and seeds, sugar, cornstarch, and egg yolks to the milk. Whisk and heat just below boiling, stirring continuously. Remove from heat when the sauce thickens, stirring for an additional 2 minutes.
- Strain the sauce through a sieve into a jar with a screw cap and let it infuse until use.
- Turn out the risen dough onto a floured surface, divide into 100 g pieces. Shape each piece into a ball, cover, and let rest for 15 minutes to relax the dough.
- Flatten each ball, stretch slightly, and fill with 2 teaspoons of plum jam. Lift the sides, seal tightly, and reshape into balls, ensuring the bottoms are well sealed.
- Cover the Germknödel with a damp cloth and let them rest for 30 minutes.
- Prepare a pot with a steamer basket. Add 2/3 water and milk to the pot. Line the steamer basket with parchment paper and grease with some oil. Place Germknödel in the basket and steam with the lid on for approximately 20 minutes.
- Mix ground poppy seeds with sugar. Distribute the finished dumplings on plates, pour vanilla sauce around them, and serve sprinkled with poppy seed sugar.
