Germknödel is a fluffy yeast dough dumpling, filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top.
It is a culinary specialty of Austria and Bavaria. It’s a must-try when you go skiing in Austria during winter. The dish is served both as a dessert and as a main course. And can be served with vanilla sauce, instead of butter, and I do it that way (for me it tastes much better).
The original recipe calls for “Powidl”, a sweet plum jam flavored with cloves and cinnamon, but I like it better with blueberry jam, but you can use any jam you like.
Germknödel can be steamed or boiled, but I always steam my dumplings.
Germknödel - Austrian Classic ♥
Germknödel is a fluffy yeast dough dumpling, filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top.
Servings: 4
Ingredients
- 125 ml lukewarm milk (1/2 cup)
- 1/2 active dry yeast package 1 teaspoon
- 250 grams all-purpose flour (2 cups; 8.8 oz)
- 50 grams butter (1/4 cup; 1.76 oz) melted
- 2 tablespoons granulated sugar divided
- 1 egg beaten
- 1 egg yolk
- pinch of salt
- grated zest of 1/2 lemon
- 1/2 teaspoon vanilla extract
Filling:
- 4 heaping tablespoons jam plum, blueberry, etc.
To serve:
- 100 grams confectioners sugar
- 100 grams poppy seeds
- vanilla sauce or 100 grams melted butter
Instructions
- In a large bowl whisk flour with salt, 1 1/2 tablespoons sugar, and lemon zest.
- Dissolve the yeast with remaining sugar in lukewarm with milk, let it stand for few minutes, and pour it over flour mixture. Add beaten egg, egg yolk, melted butter, and vanilla extract and knead the dough until smooth, for about 5 minutes. Cover and let it rise at room temperature for about 1 hour or until doubled in size.
- On a floured surface divide the dough into 4 pieces. Flatten each piece of dough using your hands and fill each with about 1 tbsp jam. Seal well and form each piece into a ball. Place the dumplings into a floured surface, cover with a kitchen towel, and let them rest for 30 minutes.
- In a small bowl combine the ground poppy seeds with powdered sugar to have them ready for serving.
- Bring to a boil approximately 3/4 cup water. Use a greased steamer basket and place it in the pot. Add the dumplings, cover the pot with a lid, and let them steam for about 15-17 minutes.
- Serve the dumplings immediately. Pour vanilla sauce (or melted butter) and poppy seed mixture on top.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!
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