Germknödel (one kind of yeast dumpling)

[moribundman]

Not to be confused with any other type of yeast dumpling, the Austrian Germknödel is quite different. The Austrian style yeast dumpling is also popular in Bavaria, where we also use the Austrian name for it. This type dumpling is also known in what used to be Bohemia.

This yeast dumpling is usually filled with plums (may be served on the side) and steamed over or alternatively cooked in boiling water. It is traditionally served with a mix of powdered sugar and ground poppy seed or vanilla sauce. Many variants exist. Neither me or my better half like hot, stewed plums. I like my hot Germknödel with a chilled berry sauce (any kind of berry or mixed berries work -- strain purée from berries through sieve, mix with a little milk and add a little sugar). I used rasberries, blueberries and strawberries. I topped one dumpling with the traditional powdered sugar and ground (I used a mortar and pestle) poppy seed mix, I topped the other one with caramelized, sliced almonds.

 

[Pablo]

Are you fat yet?

What's inside those pups of yours?

They look like some type of sweet version of bao - hum bao, char siu bao (Cantonese "pinyin" slaughtered)

 

[moribundman]

Doc says I'm lowfat.

I don't fill those dumplings, because I abhor hot, steamed fruit, and if I want plum dumplings I prefer a Bavarian recipe, which is made with potato dough. As I said, traditionally, you'd be using plums (the small, oval, blue variety), but apricots work well -- if you like apricots.

Yup, the Chinese have steamed yeast dumplings, too.

 

[Pablo]

I'd like apricots.

But steamed white dough makes me fat, just smelling it.

You really are an interesting chef.

 

[moribundman]

I'm not a chef. I'm a tyrant -- at least in the kitchen.

 

[Pablo]

There is a common (mis)conception about German foods (Bavarian, Kölnarian, Westhopfvarian, etc) and it's not good.

 

[moribundman]

Being uninformed is common anywhere. For some it's a simple way of life.