Germknödel

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a small bowl, whisk together the lukewarm milk, active dry yeast, and one teaspoon of the granulated sugar. Let it stand for 5-10 minutes until foamy.

   Ongeveer 10 min

   Tip van de kok: If the yeast mixture doesn't get foamy, the yeast may be inactive and you should start over with fresh yeast.

2. 2

   In a large bowl or the bowl of a stand mixer, combine the all-purpose flour, the remaining granulated sugar, salt, and lemon zest.

   Ongeveer 2 min

3. 3

   Add the foamy yeast mixture, the egg, and the melted butter to the flour mixture. Knead on low speed with a dough hook or by hand for 8-10 minutes until the dough is smooth and elastic.

   Ongeveer 10 min

   Tip van de kok: The dough should pull away from the sides of the bowl when it's ready.

4. 4

   Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean cloth and let it rise in a warm place for about 60 minutes, or until doubled in size.

   Ongeveer 1 uur

5. 5

   Gently punch down the dough and transfer it to a lightly floured surface. Divide the dough into four equal pieces.

   Ongeveer 3 min

6. 6

   Flatten each piece of dough into a circle about 1 cm thick. Place a generous spoonful of the thick plum jam in the center of each circle.

   Ongeveer 5 min

   Tip van de kok: Be careful not to overfill, as it can make sealing the dumplings difficult.

7. 7

   Carefully pull the edges of the dough up and over the filling, pinching them together firmly to seal and form a neat ball. Roll gently between your palms to smooth the seam.

   Ongeveer 5 min

   Tip van de kok: Ensure the seal is tight to prevent the filling from leaking out during steaming.

8. 8

   Place the sealed dumplings, seam-side down, on a lightly floured surface. Cover them with a cloth and let them rest for another 20 minutes.

   Ongeveer 20 min

9. 9

   While the dumplings are resting, fill a large pot with about 5 cm of water, add the salt for the steaming water, and bring it to a gentle simmer. Place a steamer insert inside.

   Ongeveer 5 min

   Tip van de kok: You can lightly grease the steamer insert with butter or line it with parchment paper to prevent sticking.

10. 10

    Carefully place the dumplings into the steamer, leaving space between them as they will expand. Cover the pot with a tight-fitting lid and steam for 15-20 minutes.

    Ongeveer 20 min

    Tip van de kok: Avoid lifting the lid while steaming, as the drop in temperature can cause the dumplings to collapse.

11. 11

    While the dumplings steam, prepare the topping. Melt the topping butter in a small saucepan. In a separate small bowl, mix together the ground poppy seeds and powdered sugar.

    Ongeveer 5 min

12. 12

    Once steamed, carefully remove the dumplings from the pot. Serve immediately, drizzled generously with melted butter and sprinkled with the poppy seed and sugar mixture.

    Ongeveer 2 min