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

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

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

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.

IMG_7564

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

Germknödel

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)