Germ Dumplings

For yeast dumplings prepare a dampfl. Warm the milk to lukewarm and dissolve the yeast in it. Add granulated sugar and 5 tablespoons of flour. Add a pinch of salt. Mix everything well, cover with a little flour, cover with a clean tea towel and let it rise in a warm but not too hot place. The volume of the dampfl should double in a little. In the meantime, melt the butter. Mix the remaining flour, egg and egg yolk and the melted butter into the risen steam and quickly mix everything together to form a nice smooth dough. This works very well in a food processor. Now let the dough rise again, kept warm, for about 30 minutes.

After this time, the dough should now be very loose and well risen. Sprinkle a work surface with a little flour, place the dough on top and quickly punch in some more air with a couple of strokes. Let it rest again for a few minutes.

Now divide the dough into individual pieces of equal size. The size depends on your preference – depending on whether you want to serve Germknödel as a main course or as a sweet dessert.

Now roll out the individual pieces flat with the rolling pin. Spread some powidl in the center of the dough piece. Brush the edges with a little water, this will help the dough stick better when folded. Try to form the most beautiful dumplings possible.

The finished dumplings now rest again, covered in a warm place, for a h

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