For our Germknödel we need to put the baking yeast into luke-warm milk to resolve it. Add 4 spoons of flour, 1 spoon granulated sugar and salt to the baking yeast mixture. Stir alltogether, sprinkle some flour onto it and cover the bowl and keep it somwhere warm until it’s volume doubled.
After that, add the mixture of melted butter, the rest of the flour, egg and egg yolk to your dough and stir it until it is smooth. Again, cover it and wait about 30-40 mins.
Put the finished dough onto a floured surface, let it rest for 5 minutes and roll out the dough until it is 5mm thin. Cutout 5 x 5 cm squares and softly dab small amounts of water on the side of each square. Put plum marmalade in the middle of every square, close them up and form them into round dumpling-“balls”.
Let the dumplings rest for 30mins on a floured surface.
Now you can put them in a huge pot of boiling salted water (not TOO salty!). Let them boil for a short amount of time, then turn down the heat a bit (so there a no more bubbles) and wait for 15mins. Turn them around in the water and wait for another 4 – 5 minutes.
Get them out of them water and onto your serving plate.
Most commonly you put a mixture of poppy seeds and melted butter on top of your Germknödel. It is also possible and extra tasty if you add some vanilla sauce.