Jam-Filled Yeast Dumplings
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta December 6, 2020 Last updated on November 11, 2024 No Comments Marta December 6, 2020 Last updated on November 11, 2024 No Comments In the past few years right in front of the town hall in Frankfurt there is a vendor who is selling delicious Jam-Filled Yeast Dumplings. Every year at least once we orderer them along with a cup of hot mulled wine. Jam-Filled Yeast dumplings traditionally come from Austria (like many other delicious dumplings:)). The traditional variation would be filled with plum sauce, but I actually prefer them with sweet cherry filling. On the top you can either have them with vanilla sauce or butter and poppy seeds. Jam-Filled Yeast Dumplings No ratings yet Course Dessert Cuisine Austrian Servings 4 dumplings EQUIPMENT INGREDIENTS Dough 65 ml whole milk20 g yeast fresh1 tbsp sugar200 g flour white1 pinch salt1 tbsp sugar15 g butter soft1 egg 65 ml whole milk 20 g yeast fresh 1 tbsp sugar 200 g flour white 1 pinch salt 1 tbsp sugar 15 g butter soft 1 egg Cherry Sauce 3 tbsp sour cherries from a jar100 ml sour cherry juice1 tbsp starch 3 tbsp sour cherries from a jar 100 ml sour cherry juice 1 tbsp starch For Serving 200 g vanilla sauce4 tsp poppy seeds 200 g vanilla sauce 4 tsp poppy seeds INSTRUCTIONS Make the dough In a large bowl mix flour, sugar, salt, eggs and soft butter. You can use hands or dough mixer until smooth.Heat the milk to lukewarm (I am using 2 out of 10), add small crumbs of fresh yeast and sugar. Wisk until yeast dissolves. Remove from the heat immediately and mix the mixture very slowly with the flour mixture.Form a dough form a bowl – if the dough is too sticky you can add 1 tbsp of flour to it. Cover the bowl with a kitchen towel and let it rest for at least 45 minutes. In a large bowl mix flour, sugar, salt, eggs and soft butter. You can use hands or dough mixer until smooth. In a large bowl mix flour, sugar, salt, eggs and soft butter. You can use hands or dough mixer until smooth. Heat the milk to lukewarm (I am using 2 out of 10), add small crumbs of fresh yeast and sugar. Wisk until yeast dissolves. Remove from the heat immediately and mix the mixture very slowly with the flour mixture. Heat the milk to lukewarm (I am using 2 out of 10), add small crumbs of fresh yeast and sugar. Wisk until yeast dissolves. Remove from the heat immediately and mix the mixture very slowly with the flour mixture. Form a dough form a bowl – if the dough is too sticky you can add 1 tbsp of flour to it. Cover the bowl with a kitchen towel and let it rest for at least 45 minutes. Form a dough form a bowl – if the dough is too sticky you can add 1 tbsp of flour to it. Cover the bowl with a kitchen towel and let it rest for at least 45 minutes. Make the filling Pour sour cherry juice into a casserole, add starch and sugar and mix it with a whisk until dissolves. Turn the heat to medium and wait until the sauce thickens. Add the cherries and set the sauce aside. Pour sour cherry juice into a casserole, add starch and sugar and mix it with a whisk until dissolves. Turn the heat to medium and wait until the sauce thickens. Add the cherries and set the sauce aside. Pour sour cherry juice into a casserole, add starch and sugar and mix it with a whisk until dissolves. Turn the heat to medium and wait until the sauce thickens. Add the cherries and set the sauce aside. Make the dumplings Flour the surface, roll the dough into a thick log and divide it into 4 equal pieces. Take each piece and form a circle. While holding the dough in our hand add 1 tbsp or cherry sauce mixture and fold the dough so the filling doesn't come out. Flip it around and form round dumplings. When your dumplings are ready cover them with a kitchen towel and let them rest for 15 minutes. Flour the surface, roll the dough into a thick log and divide it into 4 equal pieces. Take each piece and form a circle. While holding the dough in our hand add 1 tbsp or cherry sauce mixture and fold the dough so the filling doesn't come out. Flip it around and form round dumplings. Flour the surface, roll the dough into a thick log and divide it into 4 equal pieces. Take each piece and form a circle. While holding the dough in our hand add 1 tbsp or cherry sauce mixture and fold the dough so the filling doesn't come out. Flip it around and form round dumplings. When your dumplings are ready cover them with a kitchen towel and let them rest for 15 minutes. When your dumplings are ready cover them with a kitchen towel and let them rest for 15 minutes. Steam the dumplings Transfer the dumplings into a steam basket and place it in a large pot filled with water (I am using 800ml). Bring it to boil, turn the temperature to medium (I am using 5 out of 10), close the lid and steam it for 15 minutes. Transfer the dumplings into a steam basket and place it in a large pot filled with water (I am using 800ml). Bring it to boil, turn the temperature to medium (I am using 5 out of 10), close the lid and steam it for 15 minutes. Transfer the dumplings into a steam basket and place it in a large pot filled with water (I am using 800ml). Bring it to boil, turn the temperature to medium (I am using 5 out of 10), close the lid and steam it for 15 minutes. Serve Serve with cold vanilla sauce and poppy seeds on the top. Serve with cold vanilla sauce and poppy seeds on the top. Serve with cold vanilla sauce and poppy seeds on the top. 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