Germknödel – The Original Frankfurt Recipe

Rating: 3.00 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For dressing:


Form the flour in a wide bowl, make a hollow in the middle, form the crumbled yeast (Germ) in this hollow, mix with the sugar, pour a little of the lukewarm milk, leave with the lid closed in about 20 minutes (Úmpfl).

Mix flour and dampfl, add milk, salt, sugar, beaten eggs and melted butter, beat the dough heartily until it becomes silky smooth. After a short rest, form a thick roll, divide each person into 2 pieces. Fill each of these pieces with powidl, form into a dumpling and place, seam side down, on a floured board. Cover and let rise for 20 minutes. Put the risen dumplings into boiling salted water (be careful, the dumplings rise a lot!), pull for 5 min with the tpf closed, turn to the other side, pierce a few times with a needle, finish for another 5 min, this time with the tpf open. Arrange the dumplings (they are rather flat pressed) on a warmed baking dish, sprinkle with grated sugared poppy seeds, pour melted butter.


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