Name: Germknödel (steamed yeast dumpling) with Plum Jam and Poppy Seeds
Prep time: 35 min
Cook time: 15 min
Total time: 115 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 340 g plain flour; 20 g fresh yeast; 150 ml milk, lukewarm; 40 g sugar; 60 g butter, softened; 1 egg; 1 egg yolk; 1 pinch salt; 1 sachet vanilla sugar; lemon zest (to taste); 100 g plum butter (Powidl); 1 tbsp rum (stir into the plum butter); fat for the steamer insert; 60 g butter (melted hot); 60 g poppy seeds, ground; 2 tbsp icing sugar

Preparation

Mix a little of the flour with the sugar, yeast and lukewarm milk to make a starter dough and leave in a warm place to rise.
Add the remaining flour, the egg and egg yolk, salt, vanilla sugar, lemon zest and softened butter to the starter and knead well. Leave covered for about 30 minutes until doubled in volume, then knead again and rest under a cloth for 15 minutes.
Stir the plum butter with the rum. Divide the dough into 4 equal pieces, flatten them, place a quarter of the plum butter in the middle of each, pull the edges up over it and shape firmly into a dumpling. Leave covered to rise for another 20 minutes or so.
Bring about 2 cm of water to the boil in a large pan. Grease a steamer insert, hang it so that it does not touch the water, and put the dumplings in. Close the pan and steam the dumplings over a low heat for about 12 minutes; do not lift the lid, or they will collapse.
Take the pan off the heat and let the dumplings stand for 2 minutes. Meanwhile melt the butter and mix the poppy seeds with the icing sugar.
Pour the hot butter over the dumplings straight away and sprinkle with the poppy seed sugar. Without a steamer insert, you can also cook them in a wide pan with a lid in gently simmering salted water, which takes 10 to 12 minutes.

Drink with it

Sweet wine · excellent match
Beerenauslese from Burgenland
The wine is at least as sweet as the dumpling, its acidity keeps the butter and yeast dough light, and dried-fruit notes meet the Powidl.
Which wine goes with dessert? Comparing sweetness deliberately
Fruit brandy · excellent match
Zwetschgenbrand (plum brandy), neat, at room temperature, as a digestif
The plum aroma in the brandy picks up the Powidl, and the dry spirit puts a clear full stop after the butter and poppy seed sugar.
What is Calvados? Apple brandy with origin
Fortified wine · good match
Tawny Port, lightly chilled
The nutty maturity and stewed fruit of the Port suit the Powidl and poppy seeds.
Port wine: understanding Ruby, Tawny, and Vintage
Aged rum · good match
Aged rum, neat or with a splash of water
Vanilla and caramel notes link up with the rum in the filling.
Drinking rum neat: how to get to know a bottling

Preparation

Mix a little of the flour with the sugar, yeast and lukewarm milk to make a starter dough and leave in a warm place to rise.
Add the remaining flour, the egg and egg yolk, salt, vanilla sugar, lemon zest and softened butter to the starter and knead well. Leave covered for about 30 minutes until doubled in volume, then knead again and rest under a cloth for 15 minutes.
Stir the plum butter with the rum. Divide the dough into 4 equal pieces, flatten them, place a quarter of the plum butter in the middle of each, pull the edges up over it and shape firmly into a dumpling. Leave covered to rise for another 20 minutes or so.
Bring about 2 cm of water to the boil in a large pan. Grease a steamer insert, hang it so that it does not touch the water, and put the dumplings in. Close the pan and steam the dumplings over a low heat for about 12 minutes; do not lift the lid, or they will collapse.
Take the pan off the heat and let the dumplings stand for 2 minutes. Meanwhile melt the butter and mix the poppy seeds with the icing sugar.
Pour the hot butter over the dumplings straight away and sprinkle with the poppy seed sugar. Without a steamer insert, you can also cook them in a wide pan with a lid in gently simmering salted water, which takes 10 to 12 minutes.

Drink with it

Sweet wine · excellent match
Beerenauslese from Burgenland
The wine is at least as sweet as the dumpling, its acidity keeps the butter and yeast dough light, and dried-fruit notes meet the Powidl.
Which wine goes with dessert? Comparing sweetness deliberately
Fruit brandy · excellent match
Zwetschgenbrand (plum brandy), neat, at room temperature, as a digestif
The plum aroma in the brandy picks up the Powidl, and the dry spirit puts a clear full stop after the butter and poppy seed sugar.
What is Calvados? Apple brandy with origin
Fortified wine · good match
Tawny Port, lightly chilled
The nutty maturity and stewed fruit of the Port suit the Powidl and poppy seeds.
Port wine: understanding Ruby, Tawny, and Vintage
Aged rum · good match
Aged rum, neat or with a splash of water
Vanilla and caramel notes link up with the rum in the filling.
Drinking rum neat: how to get to know a bottling

Germknödel (steamed yeast dumpling) with Plum Jam and Poppy Seeds

Preparation

Drink with it

Beerenauslese from Burgenland

Zwetschgenbrand (plum brandy), neat, at room temperature, as a digestif

Tawny Port, lightly chilled

Aged rum, neat or with a splash of water

This pairs well too.

American Apple Pie with Shortcrust Lid

Apple Crumble

Baked Apple in a Nut Coating (Bratapfel)

Baked Apples with Vanilla Sauce (Bratapfel)

Germknödel (steamed yeast dumpling) with Plum Jam and Poppy Seeds

Preparation

Drink with it

Beerenauslese from Burgenland

Zwetschgenbrand (plum brandy), neat, at room temperature, as a digestif

Tawny Port, lightly chilled

Aged rum, neat or with a splash of water

This pairs well too.

American Apple Pie with Shortcrust Lid

Apple Crumble

Baked Apple in a Nut Coating (Bratapfel)

Baked Apples with Vanilla Sauce (Bratapfel)