Germknödel (Austrian Yeast Dumplings)
Germknödel are enjoyed throughout Austria and the Bavaria region of southern Germany. They are steamed yeast dumplings filled with plum butter and served topped with crushed poppy seeds and powdered sugar. They're served as a main meal because they're filling!
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
Calories: 592kcalCarbohydrates: 83gProtein: 10gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 347mgPotassium: 211mgFiber: 4gSugar: 36gVitamin A: 607IUVitamin C: 4mgCalcium: 155mgIron: 4mg
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