Austrian Germknödel is a large yeast dough dumpling, filled with a thick plum jam called Powidl, steamed and served hot with a vanilla sauce and a mixture of ground poppy seeds and powdered sugar on top.To print the recipe check the full recipe on my blog: http://www.homecookingadventure.com/recipes/austrian-germknodel-yeast-dumplings#austriangermknodel #Yeastdumpling #austriandumplingIngredientsMakes 4-5 dumplingsDumpling Dough2 cups (250g) all-purpose flour1/2 tsp (3g) salt2 tbsp (30g) sugar12g fresh yeast (or 1 tsp active dry yeast)2 tbsp (30g) butter, melted1/2 cup (120g) milk, warmed1 egg, beatenZest from half of lemon1/2 tsp (3g) vanilla extractFilling1/2 cup (100g) Powidl, thick plum jam1 tsp (5g) rum, optionalFor Serving1/4 cup (25g) poppy seeds, ground2 tbsp (15g) powdered sugarHomemade Vanilla Sauce2 egg yolks1 tbsp (8g) cornstarch2 tbsp (30g) sugar2 tsp (10g) vanilla extract1 1/4 cup (300ml) milk3/4 cup (200g) whipping cream, 35% fat1. In a large bowl whisk flour with salt, 2 ½ tbsp (25g) sugar and lemon zest. 2. In a small bowl stir fresh yeast with 1 tsp (5g) sugar until it liquefies. Dissolve the yeast with milk and pour it over flour mixture. Add beaten egg, melted butter and vanilla extract and knead the dough until smooth, for about 5 minutes. Cover and let it rise at room temperature for about 1 hour or until doubled in size.3. In a small bowl combine the plum jam with rum if used. 4. On a floured surface divide dough into 4 or 5 pieces. Flatten each piece of dough using your hands and fill each with about 1 tbsp of plum jam mixture. Seal well and form each piece into a ball. Place the dumplings into a floured surface, cover with a kitchen towel and let them rest for 30 minutes.5. Meanwhile prepare the vanilla sauce. In a small saucepan whisk the egg yolks with sugar, cornstarch and vanilla extract. Gradually whisk in milk and cream and place over medium-low heat. Cook for about 6 minutes, stirring continuously until thickens. No need to boil the sauce. Set aside until ready to use. 6. In another small bowl combine the ground poppy seeds with powdered sugar to have them ready for serving. 7. In a pot bring water to a simmer, up to 1 inch (3 cm). Use a greased steamer basket and place it in the pot. Add the dumplings, cover the pot with a lid and let them steam for about 15-17 minutes. 8. Serve the dumplings immediately. Pour vanilla sauce and poppy seed mixture on top. Background music https://www.audionetwork.com/browse/m/track/simple-elegance_66502https://www.audionetwork.com/browse/m/track/back-seat_23384Follow me:FACEBOOK: https://www.facebook.com/homecookingadventureINSTAGRAM: http://instagram.com/homecookingadventurePINTEREST: http://www.pinterest.com/homecookingadv/WEBSITE:http://www.homecookingadventure.com/GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes