Austrian Yeast Dumplings with Plum Jam (Germknödel)
Germknödel Say it: GEHRM-knuh-del
Germknödel is a soft, steamed Austrian yeast dumpling, large enough to make a sweet main course or a hearty dessert. The dough is enriched with milk, butter and egg, then wrapped around a spoonful of tangy Powidl plum jam. After steaming, it is brushed with melted butter and showered with ground poppy seeds and powdered sugar. The result is pillowy, fragrant and gently sweet, with a dark fruit center. It is a favourite in Austrian mountain inns and family kitchens, especially in colder months.
Austrian Yeast Dumplings with Plum Jam (Germknödel)
Germknödel
Pronounced GEHRM-knuh-del
- Serves
- 4
- Prep
- 1 hr 30 min
- Cook
- 30 min
- Total
- 2 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
For the topping
Method
Warm the milk to lukewarm, about 100°F (38°C). Stir in the yeast and 1 tsp of the sugar; leave for 5–10 minutes until foamy.
In a large bowl, mix the flour, remaining sugar, salt and lemon zest. Add the yeast mixture, egg, egg yolk and melted butter. Knead on a floured surface for 8–10 minutes, until the dough is smooth, elastic and pulls away from the bowl.
Cover and let rise in a warm place for 60–90 minutes, until doubled in size.
Punch down the dough and divide into 4 equal pieces. Flatten each into a 5-inch (13 cm) round, put 1/4 cup (60 g) plum jam in the center, and bring the edges up to seal tightly. Shape into smooth balls, seam-side down, and rest covered for 15 minutes.
Line a large steamer basket with a clean cloth or perforated parchment. Place the dumplings seam-side down with space between them. Steam over gently simmering water, covered, for 20–25 minutes, until puffed, glossy and firm; do not lift the lid during the first 15 minutes.
Mix the ground poppy seeds with the powdered sugar. Transfer the dumplings carefully to plates, drizzle with melted butter and dust generously with the poppy-sugar mixture. Serve immediately.
Regional variants
Some cooks serve Germknödel with warm vanilla sauce rather than melted butter, and a spoonful of rum or a pinch of cinnamon is sometimes stirred into the plum jam.
Cook's notes
- Keep the dough soft but not sticky; add flour only a tablespoon at a time if it clings to your hands.
- Seal the filling very tightly and avoid overfilling, or the jam can leak during steaming.
- Steam gently; a hard boil can make the dumplings collapse or turn dense.
Serve with
Warm vanilla sauce, or a glass of cold milk.
Make ahead and storage
Steamed dumplings can be cooled, covered and refrigerated for up to 1 day; reheat in a steamer for 8–10 minutes. Filled, unsteamed dumplings can be frozen and steamed from frozen with a few extra minutes.
