Recipe Cottage


LOCATION: Recipes >> German >> Germknoedel (Yeast Dumplings)

Print this Recipe    Germknoedel (Yeast Dumplings)

Yeast Dumplings (Germknoedel)

500 g wheat flour
30 g yeast
1 teaspoon sugar
250 ml warm (not hot!) milk
30 g sugar
2 eggs
30 g melted, warm butter
1 teaspoon salt
3 drops lemon flavor
plum preserves
1 tablespoon vanilla sugar

For yeast dough it is important that all ingredients have basically
the same, warm temperature. So, put eggs, flour and all that stuff
out of your fridge into your warm kitchen at least on hour before
you want to start.

Sieve the flour into a bowl and create a little depression in the
middle. Put the teespoon of sugar, the yeast and 5 tablespoons of
the warm milk into the depression (if you use 'wet' yeast, crumb
it with your fingers into little pieces) and use a fork to gently
mix them with some of the flower until you get something that looks
very much like an old vulcano that has a grey, muddy see in its
crater. Let the bowl (covered with a kitchen towel) rest at a warm
place for about 15 to 30 min.

Add the sugar, the eggs, the molten butter, the salt and the aroma
to the dough, but put them at the side of the vulcano mountain,
don't throw 'em in the middle. Starting from the center and using
your hands, mix the yeast with the flour and the other ingredients.
I know, in the beginning it _is_ yucky! Add as much of the milk as
necessary to get a non-sticky, kind of dry dough. Again, let the
covered bowl rest at a warm place for about 45 to 60 min.

Take the dough, knead it well and form the dumplings. One dumpling
has roughly the size of a snow ball. You can create Bavarian
Germknoedel and put plum preserves into the center of each dumpling.
The same warm place: put the finished dumplings at rest for a
short time.

To cook the dumplings, put them into cooking salt water and let
them boil for 20 min. The pot has to be covered all the time. Don't
look! Serve them with brown butter and vanilla sugar, or ground
poppy and sugar.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: Ease of Prep: Appearance:

Write an ON-LINE REVIEW and share your thoughts with others.

5 of 14 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Don't Bother, February 24, 2004 - 10:00 PM
Reviewer: Anonymous from maxton, nc usa
This smelled and tasted horrible.

Was this review helpful to you?  Yes  No

6 of 10 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Germknodel Excellence, December 30, 2003 - 03:53 AM
Reviewer: Anonymous from UK
Had this in Austria whilst skiing and it was superb - ended up having 2 a day for the 10 days I was there. Would recommend highly.

Was this review helpful to you?  Yes  No

5 of 9 people found the following review helpful:
Taste: Ease of Prep: Appearance:
mmmmmm.........., May 3, 2005 - 02:02 AM
Reviewer: isabella from Australia
i had this dish when I was 11 in germany at a restaraunt by a lake in the mountains and lake froze over in winter and one winter a family drove their SUV out and the ice and it broke. it was the best thing I'd ever tasted. I dont know how that american could see them tasting badly. but then american taste is a bad one?

Was this review helpful to you?  Yes  No

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.