Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup lukewarm milk
- 1/4 cup unsalted butter, melted
- 1 large egg, beaten
- 1/2 cup grated cheese (cheddar or gouda)
- 1/2 cup bacon, cooked and crumbled
- 1/2 cup onion, chopped
- 1/4 cup breadcrumbs
- 1/4 cup unsalted butter, melted
- Powdered sugar for dusting
Special equipment needed:
- Large mixing bowl
- Wooden spoon or stand mixer with dough hook attachment
- Plastic wrap
- Large pot with lid
- Slotted spoon
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine flour, sugar, and salt. Mix well.
2. Add lukewarm milk, melted butter, and beaten egg. Mix until the dough comes together.
3. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
4. Cover the dough with plastic wrap and let it rest for 30 minutes.
5. In a skillet, cook bacon until crispy. Remove from the skillet and crumble.
6. In the same skillet, sauté chopped onion until translucent. Remove from heat and let it cool.
7. Preheat oven to 350°F (180°C).
8. Divide the dough into 8 equal pieces. Flatten each piece and stuff with grated cheese, bacon, and onion. Close the dough and shape it into a ball.
9. Bring a large pot of salted water to a boil. Gently drop the dough balls into the water and cook for 10-12 minutes or until they float to the surface.
10. Using a slotted spoon, remove the Germknödel from the water and place them on a baking sheet.
11. Brush each Germknödel with melted butter and sprinkle with breadcrumbs.
12. Bake in the preheated oven for 10-12 minutes or until golden brown.
13. Remove from the oven and dust with powdered sugar.
14. Serve hot.
Time:
Preparation time: 30 minutes
Resting time: 30 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 320
Total fat: 16g
Saturated fat: 8g
Cholesterol: 65mg
Sodium: 400mg
Total carbohydrates: 34g
Dietary fiber: 1g
Total sugars: 9g
Protein: 10g
Substitutions for ingredients:
- You can use any type of cheese you prefer.
- Instead of bacon, you can use ham or sausage.
- You can use any type of onion you prefer.
- Instead of breadcrumbs, you can use crushed crackers or panko breadcrumbs.
Variations:
- You can add herbs or spices to the dough for extra flavor.
- You can serve Germknödel with a side of sauerkraut or red cabbage.
- You can make a sweet version of Germknödel by stuffing it with plum jam or Nutella.
Tips and tricks:
- Make sure the dough is well-kneaded to achieve a smooth and elastic texture.
- Use lukewarm milk to activate the yeast in the dough.
- Be careful not to overstuff the dough balls to prevent them from bursting while cooking.
- Brushing the Germknödel with melted butter before baking will give them a nice golden color.
- Dusting with powdered sugar adds a touch of sweetness and makes them look more appealing.
Storage instructions:
- Germknödel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat Germknödel, wrap them in foil and bake in the oven at 350°F (180°C) for 10-12 minutes.
Presentation ideas:
- Serve Germknödel on a plate dusted with powdered sugar and garnished with fresh herbs.
- Arrange them on a platter with a side of sauerkraut or red cabbage.
Garnishes:
- Fresh herbs (parsley, chives, or thyme)
- Powdered sugar
Pairings:
- German beer or white wine
Suggested side dishes:
- Sauerkraut or red cabbage
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the dough is too sticky, add a little more flour.
- If the Germknödel burst while cooking, reduce the stuffing amount next time.
Food safety advice:
- Make sure to cook Germknödel thoroughly to prevent any foodborne illnesses.
Food history:
- Germknödel is a traditional Austrian and Bavarian dish that originated in the 17th century.
Flavor profiles:
- Savory, cheesy, and slightly sweet.
Serving suggestions:
- Serve Germknödel as a main dish for lunch or dinner.
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Region: Austrian