Crispy-Bottom Mini Germknödel with Poppy Seed Butter Dip

Method

1. Warm the milk on low heat for 1 min to lukewarm (about 37 °C), take off the heat, stir in the yeast and sugar and leave for 10 minutes until foamy.

   Add in this stepMilk 70 mlInstant dried yeast 3 gSugar 12 g

   low heat

2. In a bowl, knead the flour, salt, yolks, soft butter and yeasty milk for 8 min into a smooth dough. Cover and leave in a warm place for 40 min, until doubled.

   Add in this stepPlain flour 120 gSalt 1 pinchEgg yolks 1Unsalted butter for the dough, softened 15 g

3. Knock back the dough and divide it into 4 pieces per serving (about 25 g each). Flatten each to 6 cm, put a teaspoon of powidl in the centre, gather the edges and pinch firmly to seal. Set seam side down on a floured tray, cover with a cloth and leave for 15 min.

   Add in this stepPowidl (thick plum butter) or very thick plum jam 50 g

4. Melt the frying butter in a 24 cm non-stick frying pan with a lid on medium heat. Set the dumplings in seam side down, 1 cm apart, and fry for 2 min until the bottoms are deep golden. For 4 servings, cook in two batches.

   Add in this stepButter for frying 15 g

   medium heat

5. Pour the water around the edge of the pan and immediately cover with the lid (water on hot butter spits, so keep your face back). Turn down to medium-low heat and steam for 8 min, until the water has gone and the dumplings are puffed and spring back when pressed. Uncover and leave for 30 seconds more to re-crisp the bottoms. Repeat with the second batch.

   Add in this stepWater 70 ml

   medium-low heat

6. Dip: melt the dip butter in a small pan on low heat for 2 min, take off the heat and stir in the poppy seeds, icing sugar and vanilla. Serve the dumplings crisp side up with the warm dip.

   Add in this stepButter for the dip 35 gPoppy seeds, ground 15 gIcing sugar 15 gVanilla extract ¼ tsp

   low heat