Halloween Germknödel with Pumpkin and Powidl

A fluffy Germknödel made from yeast dough, glowing orange from Hokkaido pumpkin and filled with Powidl. Dusted with poppy seeds and powdered sugar, it becomes a spooky Halloween highlight for the Sunday table.

By yumbelo · 4 servings · 150 minutes

Ingredients

• 250 g Hokkaido pumpkin, cooked and puréed
• 500 g all-purpose flour (type 405)
• 42 g fresh yeast
• 200 ml milk, lukewarm
• 50 g sugar
• 1 pinch salt
• 40 g butter, softened
• 1 pc egg
• 200 g Powidl (plum jam)
• 60 g butter, melted for brushing
• 2 tbsp poppy seeds
• 2 tbsp powdered sugar

Method

1. Remove the seeds from the Hokkaido pumpkin, cut into pieces, steam until soft and purée finely. Let the purée cool.
2. Dissolve the yeast in the lukewarm milk with a teaspoon of sugar and let it stand for about 10 minutes until it foams.
3. Mix the flour, remaining sugar and salt in a large bowl. Add the yeast milk, egg, softened butter and 250 g pumpkin purée.
4. Knead everything into a smooth, supple dough until it pulls away from the side of the bowl. Cover and let rise in a warm place for about 60 minutes, until doubled in size.
5. Knead the dough briefly once more and divide it into eight equal pieces. Flatten each piece, place a teaspoon of Powidl in the middle and shape into a ball, sealing it well.
6. Place the dumplings seam side down on a floured board and let them rest, covered, for another 20 minutes.
7. Fill a large pot with about 3 cm of water, place a steamer insert in it and bring the water to a boil. Place the dumplings in the steamer with some space between them, close the pot tightly and steam for 12 minutes without opening the lid.
8. Take the dumplings out of the steamer and immediately brush them with the melted butter.
9. Sprinkle with poppy seeds and powdered sugar and serve warm.