Woohoo! Back! I’ve actually baked quite a few things this summer, but didn’t have time to blog them. But, here’s something I made this afternoon: Germknödel.

What is it? It’s an Austrian dish my husband regularly ate when skiiing in Austria. To make Germknödel, you need:

Germknödel ingredients

I got the recipe from The Bread She Bakes.  It was very easy to make, and I finished the whole thing in under 2 hours, on a fairly warm day. I made the whole dough recipe, but halved the jam recipe.  I also added 1/4 tsp of Fiori di Sicilia because I love the flavour. I added the wet ingredients to the dry and used my standard slap and fold for a few minutes to bring it together. The dough was soft, but not overly sticky. After mixing, I proofed it in the oven for 1 hour at ~85F.

Germknödeldough

I  only used 150 g of plum jam since I only planned on making 4 dumplings. To the jam, I added 1tbsp of rum and 1tbsp of Grand Marnier.

Germknödel jam

Each dumpling was 100g, and got about 1 tbsp of jam. To fill, I made a rough circular shape that had a thick middle with thinner edges. Once the thinner edges were crimped to contain the jam, the dough had even thickness throughout. I used this method after filling the first one (bottom left) that had jam very close to the surface of a dumpling that had been rolled out to even thickness before filling. I then transferred the dumplings to a steam basket lined with parchment paper and put them back into the oven to proof for 30 minutes.  After the second proof, they were steamed for 15 minutes.

The result? Yummy deliciousness, soft on the inside and chewy on the outside:

Germknödel

Please let me know if you try it, the recipe is below.

Ingredients for Germknödel dough:

Dry

1. 500 g All purpose Flour
2. 7 g instant yeast
3. 1 tsp salt
4. 65g sugar
5. Zest of 1 lemon

Wet

1. 70 g melted unsalted butter
2. 250 g whole warm milk
3. 1 egg
4. 1 egg yolk
5. 1/4 tsp vanilla essence, and 1/4 tsp Fiori di Sicilia (or 1/2 tsp vanilla)