Germknödel (Austrian Yeast Dumplings)
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An authentic Germknödel recipe, the famous steamed yeast dumplings filled with plum preserves and topped with butter, poppy seeds and powdered sugar! Popular throughout Austria and the Bavaria region of southern Germany, Germknoedel is a dessert but is often served as a main meal because they’re so filling – and so delicious!
Be sure to also try the popular German version that I grew up with, Dampfnudeln drenched in homemade vanilla sauce!
What are Germknödel?
Like German Semmelknödel, which are bread dumplings, and Kartoffelklöße, which are potato dumplings, Germknödel are likewise dumplings but they are yeast dumplings. Specifically they are steamed yeast dumplings. Even more specifically, they are steamed yeast dumplings that are filled with plum preserves (called Powidl) and served with browned butter, crushed poppy seeds and powdered sugar. The word “Germ” is an older German word for yeast and “Knödel” means dumpling. In some areas Germknödel are also called “Süße Klöße”, or sweet dumplings.
Germknoedel is of Bohemian origin, meaning the former Bohemia region of the Hapsburg Austrian Empire which is now present day Czech Republic, which explains why this dish is also enjoyed in Czechia. It made its way to Austria and into Bavaria and it is these three regions that share Germknödel as part of their culinary heritage.
Germknödel vs. Dampfnudeln
Another popular variation are German Dampfnudeln. Germknödel and Dampfnudeln are similar but there are key differences. Both are yeast dumplings that cooked via steaming, however:
- Dampfnudeln are steamed in a layer of liquid, most commonly milk with melted butter and some sugar. A beloved aspect of Dampfnudeln is the golden brown crust that develops on the bottom of the dumplings. Germknoedel are traditionally steamed in a steaming basket above the liquid (usually water) and so no bottom crust develops. Nowadays however it’s common for cooks, perhaps for lack of having a steamer, to likewise steam the dumplings directly in the pot with the layer of liquid (again, usually water).
- Germknödel are always filled, specifically with a traditional plum butter known as Powdil. Dampfnudeln traditionally are not filled.
- Dampfnudeln are served with vanilla sauce, though in Rheinland-Palatinate they are also served as a savory dish, whereas Germknödel are always served as dessert and with browned butter, crushed poppy seeds and powdered sugar. Though it’s not traditional for Germknoedel, some people like to include vanilla sauce anyway.
What is Powidl?
Powidl is an Austrian plum butter made by stewing Italian plums for a few hours until they’re broken down. Powidl is specifically made without any thickening or jelling agents, hence the long stewing time and the consistency of plum butter. In its most traditional form, Powidl is also made without any sugar, only plums. Today it’s more common to add some sugar as well as cinnamon and cloves.
You can make homemade Powidl by following my recipe for German Pflaumenmus, or Plum Butter, which is likewise how Powidl is made.
Germknödel are a dessert but because they are so filling they are usually served as a main meal. Whatever time of day you decide to indulge, you’re going to love these traditional Austrian steamed yeast dumplings!
Germknödel Recipe
Let’s get started!
Place the flour, sugar, yeast, salt, egg, melted butter and milk in the bowl of a stand mixer fitted with a dough hook. (Whether you’re using active dry yeast or instant yeast, both can be added directly to the dough mixture. It’s a common myth that active dry yeast has to be bloomed first.)
Mix the dough until it comes together (add a little more milk if needed) and then continue to knead for about 4 minutes. You should have a soft and pliable dough.
Spray the bowl with some oil, shape the dough into a ball and place it back in the bowl. Cover loosely with plastic wrap and set it in a warm place to rise for 60-90 minutes, or until the dough has doubled in size. Then punch down the dough and place it on a floured work surface.
Divide the dough into 8 roughly equal pieces. I like to weigh mine so that they’re nice and uniform in size. They’ll be approximately 140 grams/5 ounces each.
Roll the pieces into balls, roll each ball out, and place a couple of tablespoons of powidl in the center.
Fold the sides of the dough in and press them together well to seal them and shape into a ball. Place the ball down, seam side down. Repeat this for all the dumplings. Cover the dumplings with a towel or plastic wrap, leaving room between them to expand, and let them rest in a warm place for another 30-60 minutes until nice and puffy.
Pour the water into a large non-stick saute pan and add 1/4 teaspoon salt and bring to a boil. I’m using a 5 quart 12-inch ceramic saute pan that fits 8 Germknödel perfectly.
Place the Germknoedel in the pan. Don’t smash them together, they need to have some room to expand. Return the water to a very low simmer. The objective is to gently steam them. Place the lid on the pan. Let the dumplings cook for about 30 minutes.
WARNING: Whatever you do, do NOT open the lid until the dumplings are done or they will collapse. I like to use a pan with a glass lid so I can see what’s going on inside.
To serve, place a dumpling on a plate, drizzle with browned butter, and top with crushed poppy seeds and powdered sugar.
Enjoy!
For more traditional Austrian and German goodies be sure to try my:
- Apple Strudel
- German Apple Cake
- German Plum Cake
- German Cheesecake
- Cherry Marzipan Streusel Cake
- Gugelhupf
- Stollen
- Rhubarb Streusel Cake
- Pfeffernüsse
- Lebkuchen
- Zimtsterne
- Vanillekipferl
- Springerle
Germknödel (Austrian Yeast Dumplings)
Equipment
- Coffee/spice grinder , for coarsely grinding the poppy seeds
Ingredients
- For the Germknödel:
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons active dry yeast , or instant yeast
- 1/2 teaspoon kosher salt
- 1 cup milk , room temperature
- 4 tablespoons unsalted butter , melted but not too hot
- 1 egg , room temperature
- 1 cup Powidl (Austrian plum butter) , click link for my German Pflaumenmus recipe which is the same thing
- For the Pan:
- 3/4 cup water
- 1/4 teaspoon kosher salt
- For Serving:
- 1 stick browned butter (to make browned butter, simmer the butter in a small saucepan or in the microwave for a minute or two or until it begins to develop browned specks)
- 1/2 cup crushed poppy seeds (briefly pulse the poppy seeds in a coffee/spice grinder until just coarsely crushed)
- 1/2 cup powdered sugar
- homemade vanilla sauce , not traditional but an option (click link for recipe)
Instructions
- Place the flour, sugar, yeast, salt, egg, melted butter and milk in the bowl of a stand mixer fitted with a dough hook. (Whether you're using active dry yeast or instant yeast, both can be added directly to the dough mixture. It's a common misconception that active dry yeast has to be bloomed first.) Mix the dough until it comes together (add a little more milk if needed) and then continue to knead for about 4 minutes. You should have a soft and pliable dough.Spray the bowl with some oil, shape the dough into a ball and place it back in the bowl. Cover loosely with plastic wrap and set it in a warm place to rise for 60-90 minutes, or until the dough has doubled in size.
- Punch down the dough and place it on a floured work surface.Divide the dough into 8 roughly equal pieces. If you weigh them they'll be approximately 140 grams/5 ounces each.Roll the pieces into balls, roll each ball out, and place a couple of tablespoons of powidl in the center. Fold the sides of the dough in and press them together well to seal them and shape into a ball. Place the ball down, seam side down. Repeat this for all the dumplings. Cover the dumplings with a towel or plastic wrap, leaving room between them to expand, and let them rest in a warm place for another 30-60 minutes until nice and puffy.
- Pour the water into a large non-stick saute pan and add 1/4 teaspoon salt and bring to a boil. I'm using a 5 quart 12-inch ceramic saute pan that fits 8 Germknödel perfectly. Place the Germknödel in the pan. Don’t smash them together, they need to have some room to expand. Return the water to a very low simmer.The objective is to gently steam them. Place the lid on the pan. Let the dumplings cook for about 30 minutes.WARNING: Whatever you do, do NOT open the lid until the dumplings are done or they will collapse. I like to use a pan with a glass lid so I can see what’s going on inside.
- To serve, place a dumpling on a plate, drizzle with browned butter, and top with crushed poppy seeds and powdered sugar. If using, serve with the vanilla sauce.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
