Yeast dumplings
Germknödel ( Bavarian , Austrian German : Germ Hefe ), known in some regions as "sweet dumplings", are a type of steamed noodle , a pastry that is very common in Austrian and Bavarian cuisine . They are a way of preparing yeast dumplings .
Yeast dumplings are large, hemispherical dumplings made from yeast dough (in Austria and Bavaria yeast dough ) filled with powidl (plum jam ). After cooking and just before serving, they are poured with melted butter in the classic Viennese method of preparation and sprinkled with a mixture of ground poppy seeds and powdered sugar ( poppy seed sugar ). A variant of this is pouring butter and vanilla sauce over them . In South Bohemia there is a variant (kynuté borůvkové knedlíky) , in which blueberries are used for the filling and grated curd cheese for sprinkling. Yeast dumplings are always served warm and are particularly popular in ski huts in German-speaking countries.
Yeast dumplings are boiled in salted water or steamed over boiling water . Because of their size, yeast dumplings are usually served as a main course. In addition, they are offered by large producers as a ready-made meal, usually with gray seeds and butter.
literature
- Irmtraud Weishaupt-Orthofer: "Our sweet kitchen: Austria's best recipes" 2014, ISBN 3702014470
- Erhard Spacek: The new Bohemian cuisine ... and wines from Bohemia and Moravia. Amalthea, Vienna 2005, ISBN 3-85002-545-4 .
- Franz Maier-Bruck : The great Sacher cookbook. 1975, ISBN 3-7796-5070-3 , p. 498.
