Austrian Germknödel – Yeast Dumplings
This winter we spent a great time in an Austrian ski resort. We tried Austrian Germknödel for the first time and we simply loved it.
Germknödel is a large yeast dough dumpling, slightly sweet, filled with a thick plum jam called Powidl, steamed and served hot with a vanilla sauce and a mixture of ground poppy seeds and powdered sugar on top. Traditionally Germknodel is served with melted butter but I really enjoyed the vanilla sauce version and this is the recipe I will share with you. Germknödel can be served either as dessert or as a main dish and it is one of the best dishes to serve in a cold winter day.
Powidl is a thick plum jam that is made with no sugar, only very ripe plums are used, that are cooked for several hours up to a day until it becomes a thick dark plum puree, slightly tart and tastes similar to dry plums. This jam is mixed with a bit of rum and then used to fill the yeast dough to create these delicious dumplings. If Powidl is hard to find in your region you can still try the recipe with different jams, will still be very delicious.
Prep time30 mins + rising time
Cook time15 mins
Total time45 mins+rising time
- Makes 4-5 dumplings
- Dumpling Dough
- 2 cups (250g) all-purpose flour
- 1/2 tsp (3g) salt
- 2 tbsp (30g) sugar
- 12g fresh yeast (or 1 tsp active dry yeast)
- 2 tbsp (30g) butter, melted
- 1/2 cup (120g) milk, warmed
- 1 egg, beaten
- Zest from half of lemon
- 1/2 tsp (3g) vanilla extract
- 1/2 cup (100g) Powidl, thick plum jam
- 1 tsp (5g) rum, optional
- For Serving
- 1/4 cup (25g) poppy seeds, ground
- 2 tbsp (15g) powdered sugar
- Homemade Vanilla Sauce
- 2 egg yolks
- 1 tbsp (8g) cornstarch
- 2 tbsp (30g) sugar
- 2 tsp (10g) vanilla extract
- 1 1/4 cup (300ml) milk
- 3/4 cup (200g) whipping cream, 35% fat
- In a large bowl whisk flour with salt, 2 ½ tbsp (25g) sugar and lemon zest.
- In a small bowl stir fresh yeast with 1 tsp (5g) sugar until it liquefies. Dissolve the yeast with milk and pour it over flour mixture. Add beaten egg, 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.
- In a small bowl combine the plum jam with rum if used.
- On a floured surface divide dough into 4 or 5 pieces. Flatten each piece of dough using your hands and fill each with about 1 tbsp of plum jam mixture. 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.
- Meanwhile prepare the vanilla sauce. In a small saucepan whisk the egg yolks with sugar, cornstarch and vanilla extract. Gradually whisk in milk and cream and place over medium-low heat. Cook for about 6 minutes, stirring continuously until thickens. No need to boil the sauce. Set aside until ready to use.
- In another small bowl combine the ground poppy seeds with powdered sugar to have them ready for serving.
- In a pot bring water to a simmer, up to 1 inch (3 cm). 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 and poppy seed mixture on top.