Yeast Dumplings

Hannes just sent me a photo of GERMKNÖDEL, one type of dumplings as typical Austrian dish, which I had never heard about.......



Then I searched for the recipe...and found it:

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GERMKNÖDEL (Yeast Dumplings)

1 lb flour
1/2 pint milk
1 oz yeast
1-2 eggs
2-3.5 oz butter
2 oz sugar
1/2 tablespoon salt
plum jam
1.5-2 oz butter
2 oz ground poppy seed

1.Form a dough out of some lukewarm milk, flour, sugar and yeast.
2.Let rise.
3.Add the rest of the flour, milk, eggs, butter and a bit of salt to make a rich dough.
4.Knead this well and let rise again.
5.Take a little bit of dough at a time, fill with very thick plum jam and form dumplings.
6.Simmer for 30-40 minutes in a covered pot.
7.Serve with hot butter, poppy seed (or bread crumbs) and sugar.
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http://www.austria.org/sep99/dumplings.html
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Dumplings,Dumplings,Dumplings...

The well-known and ever extensible versatility of the dumpling is demonstrated by the variations from country to country, from region to region, from house to house, from generation to generation. It is believed its fans do not simply read recipes but uses them as a starting point for imaginative, and thus also for inventive, cooking.

It is all the same whether the dumplings to be prepared are naked or blind (without filling or seasoning apart from pepper and salt), or are filled (with meat, sausage, vegetables, fruit or whatever), or fried in dripping or boiled in a cloth such as a table napkin.

Dumplings as garnish and main dish are generally bulky, but cannot be distinguished in their function as main or subsidiary matter. No matter what dumpling serves as main dish, great care is needed in the choice of accompanients.

Sweet Dumplings are indeed esteemed mostly as dessert but are also enjoyed as main dish. It is easy to understand that the size of sweet dumplings varies according to their role as dessert or main dish.
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Source: "Nur Knödel" by Helmreich/Stau-dinger; published 1993 in Austria by Verlag Christian Brandstätter; out of print