Germknoedel

Dr. Oetker’s germknödel fills a yeast dough with Powidl and steams two dumplings at a time over lightly simmering salted water. The warm dumplings receive serving butter and a poppy-and-icing-sugar mixture.

Universalmehl is sifted into a mixing bowl and mixed with the Germ product. The Bourbon Vanille Zucker, rum aroma, salt, sugar, one whole egg and supplied lukewarm milk are added in order. A hand mixer with dough hooks kneads the dough, which rises covered in a warm place until doubled.

The dough forms a roll and is divided into twelve equal pieces. Each piece is flattened, given some Powidl and formed into a dumpling. The dumplings sit on a lightly floured kitchen cloth and rise covered until doubled again.

Two dumplings go onto a cake grid above a cooking pot of lightly simmering salted water. A glass bowl covers them and reaches the pot rim. They steam for about five minutes, and the process repeats for the remaining dumplings. A wooden skewer pierces the cooked dumplings several times.

The source serves the finished dumplings warm, pours the listed serving butter over them and sprinkles a mixture of supplied ground poppy and icing sugar.