Germknödel with Vanilla Sauce

Ingredients

• For the dumplings: For the dumplings:
• 300g (2 1/2 cups) all-purpose flour 300g (2 1/2 cups) all-purpose flour
• 7g (2 1/4 tsp) instant yeast 7g (2 1/4 tsp) instant yeast
• 30g (2 tbsp) granulated sugar 30g (2 tbsp) granulated sugar
• 1/4 tsp salt 1/4 tsp salt
• 180ml (3/4 cup) warm milk 180ml (3/4 cup) warm milk
• 1 large egg 1 large egg
• 50g (3 1/2 tbsp) unsalted butter, softened 50g (3 1/2 tbsp) unsalted butter, softened
• Plum jam, for filling Plum jam, for filling
• Powdered sugar, for dusting Powdered sugar, for dusting
• For the vanilla sauce: For the vanilla sauce:
• 500ml (2 cups) milk 500ml (2 cups) milk
• 4 egg yolks 4 egg yolks
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 vanilla bean, split and seeds scraped out 1 vanilla bean, split and seeds scraped out
• 20g (2 tbsp) cornstarch 20g (2 tbsp) cornstarch

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 75g, 30g
• Protein: 10g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   In a separate bowl, whisk together the warm milk, egg, and softened butter.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Punch down the dough and divide it into equal-sized portions.
7. 7.
   Take each portion of dough and flatten it with your hands. Place a spoonful of plum jam in the center and fold the dough over to seal the filling.
8. 8.
   Shape the dough into round dumplings and place them on a baking sheet lined with parchment paper.
9. 9.
   Cover the dumplings with a kitchen towel and let them rise for another 30 minutes.
10. 10.
    Meanwhile, prepare the vanilla sauce. In a saucepan, heat the milk and vanilla bean seeds over medium heat until it starts to simmer. Remove from heat and set aside.
11. 11.
    In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
12. 12.
    Slowly pour the hot milk into the egg mixture, whisking constantly.
13. 13.
    Return the mixture to the saucepan and cook over low heat, stirring continuously, until the sauce thickens.
14. 14.
    Remove the vanilla bean from the sauce and let it cool slightly.
15. 15.
    Preheat a steamer or a large pot with a steamer insert. Place the dumplings in the steamer, leaving some space between them, and steam for about 15 minutes, or until they are cooked through and fluffy.
16. 16.
    Remove the dumplings from the steamer and let them cool for a few minutes.
17. 17.
    Dust the dumplings generously with powdered sugar.
18. 18.
    Serve the Germknödel warm with the vanilla sauce on the side.

Treat your ingredients with care...

• Plum jam — Use a high-quality plum jam for the filling to ensure a burst of fruity flavor in each dumpling.
• Instant yeast — Make sure the yeast is fresh and within its expiration date for optimal rising of the dough.
• Vanilla bean — Scrape out the seeds from the vanilla bean to infuse the sauce with a rich vanilla flavor.

Tips & Tricks

• To ensure fluffy dumplings, make sure the dough rises properly during both proofing stages.
• Serve the Germknödel immediately after steaming for the best texture.
• If you prefer a sweeter vanilla sauce, you can add a bit more sugar to taste.
• Feel free to experiment with different flavors of jam for the filling, such as apricot or raspberry.
• Leftover Germknödel can be reheated by steaming them for a few minutes until warmed through.

Serving advice

Serve the Germknödel warm, dusted with powdered sugar, and with a generous drizzle of warm vanilla sauce. Pair it with a cup of hot tea or coffee for a delightful dessert experience.

Presentation advice

Arrange the Germknödel on a serving platter, dusted with powdered sugar, and with a small bowl of vanilla sauce on the side. Garnish with a sprig of fresh mint for an elegant touch.