Germknödel (Austrian Yeast Dumplings)

Method4 steps · about 3 hr

1. 1

   Step 1: Combine flour (4 cups), sugar (1/4 cup), selected active-dry OR instant yeast, dough ½ tsp salt, egg (1), cooled melted dough butter (4 tablespoons) and room-temperature milk. Mix until combined, adding a little extra milk only if needed, then knead for about 4 minutes to a soft pliable dough. Lightly oil the bowl, form the dough into a ball, return it to the bowl and cover loosely. Let rise in a warm place for 60–90 minutes until doubled.

   Dough Rise · 90 minUses 4 cups all-purpose flour · 1/4 cup sugar · 2 teaspoons active dry yeast (or instant yeast) · 1/2 teaspoon kosher salt · 1 cup milk (room temperature) · 4 tablespoons unsalted butter (melted but not too hot) · 1 egg (room temperature) · Extra milk for dough consistency only if needed (quantity unspecified)

2. 2

   Step 2: Punch down the risen dough and divide into eight equal portions on a floured surface. Roll each portion into a ball then flatten. Divide the 1 cup ready plum butter equally, using 2 tbsp per dumpling. Seal dough around the filling firmly and place seam-side down. Cover loosely with space between dumplings and let rise 30–60 minutes until puffy.

   Dumplings Rest · 60 minUses soft dough after doubled first rise · Extra flour for dusting work surface (quantity unspecified) · 1 cup ready Powidl (Austrian plum butter)

3. 3

   Step 3: Bring ¾ cup water and the separate pan ¼ tsp salt to a boil in a large nonstick sauté pan; the source uses a 12-inch 5-quart pan fitting eight dumplings. Add the dumplings with room to expand and reduce to a very low simmer. Cover and gently steam for about 30 minutes. Keep the lid closed throughout cooking so the dumplings do not collapse.

   Steam Dumplings · 30 minUses eight sealed filled dumplings after second rise · 3/4 cup water · 1/4 teaspoon kosher salt

4. 4

   Step 4: Serve the cooked dumplings immediately, dividing the ready browned butter (1 stick), coarsely crushed poppy seeds (1/2 cup) and powdered sugar (1/2 cup) across the eight. Add ready vanilla sauce only if desired.

   Uses cooked steamed plum-filled dumplings · 1 stick ready browned butter for topping · 1/2 cup crushed poppy seeds (briefly pulse the poppy seeds in a coffee/spice grinder until just coarsely crushed) · 1/2 cup powdered sugar · Ready vanilla sauce for optional serving (quantity unspecified)