Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 egg, beaten
- 1 tsp active dry yeast
- 6 ripe plums, pitted and halved
- 1/4 cup breadcrumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
For the Vanilla Sauce:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
Special equipment needed:
- Large mixing bowl
- Stand mixer with dough hook attachment (optional)
- Plastic wrap
- Steamer basket
- Saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, and salt.
2. In a separate bowl, mix together the warm milk, melted butter, beaten egg, and active dry yeast.
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough for 5-10 minutes until it becomes smooth and elastic. If using a stand mixer, use the dough hook attachment and mix on medium speed for 5-7 minutes.
4. Cover the dough with plastic wrap and let it rest for 30 minutes.
5. While the dough is resting, prepare the plums by halving and pitting them. In a small bowl, mix together the breadcrumbs, melted butter, sugar, and cinnamon.
6. After the dough has rested, divide it into 6 equal pieces. Flatten each piece into a disc and place a plum half in the center. Pinch the dough around the plum to seal it completely.
7. Place the dumplings in a steamer basket and steam for 15-20 minutes until they are fully cooked.
8. While the dumplings are steaming, prepare the vanilla sauce. In a saucepan, whisk together the milk, sugar, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
9. Serve the plum dumplings hot with the vanilla sauce drizzled over the top.
- Time:
Preparation time: 45 minutes
- Cooking time: 20 minutes
Temperature:
- Steamer basket: boiling water
- Vanilla sauce: medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 530
- Fat: 22g
- Carbohydrates: 75g
- Protein: 9g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Brown sugar can be substituted for granulated sugar.
- Almond milk can be substituted for whole milk.
- Gluten-free breadcrumbs can be used for a gluten-free option.
Variations:
- Add a teaspoon of lemon zest to the dough for a citrusy twist.
- Use peaches or apricots instead of plums.
- Top the dumplings with whipped cream or ice cream for a decadent dessert.
Tips and tricks:
- Make sure the dough is completely sealed around the plum to prevent the filling from leaking out during steaming.
- Dust the steamer basket with flour or cornmeal to prevent the dumplings from sticking.
- Serve the dumplings immediately after steaming for the best texture.
Storage instructions:
- Plum dumplings can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, steam the dumplings for 5-7 minutes until heated through.
Presentation ideas:
- Serve the dumplings on a bed of vanilla sauce with a sprinkle of cinnamon on top.
- Garnish with fresh mint leaves or sliced almonds.
Pairings:
- Serve with a cup of hot tea or coffee for a cozy dessert.
Suggested side dishes:
- A light salad or fruit plate can be served alongside the dumplings for a balanced meal.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of warm milk at a time until it becomes smooth and elastic.
- If the dough is too wet, add a tablespoon of flour at a time until it becomes workable.
Food safety advice:
- Make sure the dumplings are fully cooked before serving to prevent foodborne illness.
Food history:
- Germknödel is a traditional Austrian and German dessert that is typically filled with plum jam or fruit and served with vanilla sauce.
Flavor profiles:
- The plum filling is sweet and slightly tart, while the vanilla sauce is creamy and rich.
Serving suggestions:
- Serve the dumplings as a dessert or a sweet breakfast option.
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Region: Austrian