Saluti dalla Danimarca
Dato che l’Eurovision si svolgeva in Austria, volevo avere un po’ di stile austriaco alla nostra festa dell’orologio. Così ho deciso che i germknödel sarebbero stati la cosa giusta.
Lo conosco dalle gite sugli sci, ed è un dessert così diverso, ma ottimo, rispetto a quello che mangeremmo di solito.
Oggi ho fatto una prova e sono riuscito a realizzare quello che potete vedere nelle foto. A me sembrava accettabile (anche se non perfetto) rispetto a quello che avevo prima.
Ho due domande con le quali spero possiate aiutarmi, in modo che possano essere completate al meglio sabato prossimo.
Domande:
Stoccaggio/Trasporto:
Devo prepararli con qualche ora di anticipo e trasportarli alla festa di guardia. Anche se ora potrei vaporizzarne uno decente, posso vedere dal resto che ho preparato, che l’archiviazione potrebbe essere problematica.
Forse è semplicemente questione di prepararli e poi tenerli in frigorifero fino al momento di andare, ma ogni consiglio sarebbe apprezzato.
Metodo:
Come puoi forse vedere, la marmellata di prugne (la più vicina che riesco a trovare al powidl) ha un punteggio piuttosto alto nel mio test. La colpa è del mio metodo di chiusura dei canederli. Suppongo che sia una questione di pratica e cercherò di evitare di rendere la cucitura troppo pastosa quando li realizzo, ma se ci sono suggerimenti o guide disponibili mi piacerebbe ascoltarli.
Queste sono le mie domande, ma anche qualsiasi altro feedback è ovviamente benvenuto.
Spero di non entrare in conflitto con nessuna sotto-regola. Grazie per aver letto
https://www.reddit.com/gallery/1t81c8b
di TroeLar
9 commenti
Do you have a cooling bag and cooling packs? Those can help a lot for short-term transport.
Good on you for making one from scratch!
Pretty sure more than 95% of Germknödel consumed are frozen convenience products. Even passionate cooks rarely make them fresh.
Open freezer -> wet the surface -> ~2min microwave -> melt some butter -> sprinkle some poppy seeds and sugar on top -> serve is just so convenient compared to making them yourself. 🙂
I’m not sure I can provide a solution for your storage/transport problem but to suggest to make something else if it has to store for some time.
Maybe [Buchteln](https://www.sweetsandlifestyle.com/gefuellte-buchteln/)? Also a staple in Austrian sweet cuisine and made with a yeast dough, can be filled with apricot or powidl, easily stored and transported. Served plain or with vanilla sauce.
The Germknödel you would find in a mountain hut/skiing trips is 99% industrial made. Comparing a self made doesn’t make to much sense. Yours looks yummy.
Steaming is the best method, as it gets fluffier, but cooking works too. Maybe precook it, freeze it and reheat after transport with steam? Or just form them and steam at the party.
An alternative to Germknödel would be Buchteln. It’s basically the same, but baked instead. Easier for transport. Served with vanilla sauce instead of butter, poppy seed and sugar.
Hi from Austria.
Germinilödel are difficult for transport due to the fluffy dough, that you want fluffy when you serve it.
If I had to make them, I’d prepare the dough before and do a cold rise then transport and cook at the watch party.
Personally I’d go for something else – Kaiserschmarren. Very typical Austrian as well.
Cook it at home and reheat (which I actually prefer over fresh cooked). Also easier to make a bigger amount.
Cheers!
I always make them in bulk and freeze them after rising. If I were you I would make them a few days or weeks in advance, freeze them, and let them thaw during your drive and then steam them on site.
They are usually frozen when bought in Austria, sold in a pack of 3 by iglo in every grocery store…as frozen, they stay fresh for months and get steamed the same way fresh made ones are, just a little bit longer (i think it was 12-15 minutes while fresh ones are 6-10m)
One thing to the making method, my mum used to use a kitchen syringe to pump the powidl into the knödel…the little hole is way easier to close
And for the taste, if you have the chance, look out for ‘waldviertler grau-mohn’…wood quarter (area in lower austria) grey poppy (more intense tasting type of poppy)
it looks like you did a really great job!!
Only the “Powidl-Marmelade” is missing
Your Knödel looks awesome! However I also think that transport will be tricky. I think the only options that will reliably produce a fluffy result is freezing them „raw“ and then steaming them at the party. I would suggest going for Buchtln, Reindling (very traditional in Kärnten), Apfelschlangerl (I think Upper Austria) , gebackene Mäuse, Erdbeerknödel or just a self made Apfelstrudel.
I usually make them, including steaming and then I freeze them.
I take them out of the freezer, wet the dumpling and place it in the microwave for 1-2 minutes (covered tightly). They come out perfect.