Stop! MoFo Time!
Here’s my first post for this year’s Vegan MoFo, and it’s something I’ve been promising you for years. Now I have finally been able to dig out my grandmother’s recipe and veganize it. So without further ado… I proudly present a traditional Austrian (sweet) comfort food: Germknödel (sweet yeast dumplings)!
(One last quick disclaimer: this recipe will yield enough dumplings to feed a whole family or two, but then they do freeze well…)
1 packet yeast
500 g (4 1/2 cups) all-purpose flour
1 cup nondairy milk
80 g (1/3 cup) vegan margarine
80 g granulated sugar
1 teaspoon salt
(optional: grated lemon zest)
Filling: 200g (7/8 cup) Powidl
(a sweet preserve made from prunes – but feel free to experiment!)
Topping: 100g (7/8 cup) ground poppyseed
100g (7/8 cup) castor sugar
To serve: melted margarine (optional: rum, cinnamon)
or custard (Alpro custard from a pack will do just fine)
I hope you all know how to prepare a yeast dough, so I can skip that here. (I sincerely apologize, but I have just returned from a rather intense conference a sleep-deprived – but enthusiastic – zombie, and I am still in the process of rebooting my brain. I beg your indulgence.) Once the dough is ready, divide it into pieces approximately the size of your palm (I’m doing my best to try and describe the right size, but in the end it doesn’t matter if they’re a bit larger or smaller; they should just end up approximately the same size because of cooking times!), flatten each bit of dough out a bit, put a spoonful of Powidl (or the filling of your choice if you can’t get Powidl) in the middle, and pinch the dumplings shut. Put them on a surface dusted with flour and let them rest for 10-20 minutes (during which time they should rise a bit more). Cook the dumplings in simmering salt water (place them upside down!) for about 3 minutes with the lid on, then turn them over with a spoon and let them simmer one or two minutes more. (Frozen dumplings take a little longer to cook, but it should be easy to spot when they’re done. They will rise to the surface when it’s time to flip them over.)
There are two traditional ways to serve these dumplings – either with melted butter or custard (I for one have always preferred custard), but either way they must be topped with a mixture of ground poppyseed and castor sugar (like in my picture).
They are my favourite childhood comfort food, and I hope you will like them too.
(Edit, next day: Changed one or two adjectives for more accuracy!)