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.
Austrian 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.
Potato Plum Dumplings
Cherry Sweet Cheese Dumplings
Austrian Germknödel - Yeast Dumplings
- 2 cups (250g) all-purpose flour
- 1/2 tsp (3g) salt
- 2 tbsp (30g) sugar
- 12 g 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
- 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 ¼ 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.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
yes, i’m from austria and this is a very good receip, compliments!!! regards, agnes
I’ve tried this recipe and it’s very tasty. For the dough I added 50 gr more flour, it was too thin
Fantastic recipe. It turned out just as it should, no change. Would double the vanilla sauce. 🙂
I am from Germany and this is the best Austrian Germknödel recipe there is. My compliments as well. Also fun to make.
We are so excited to try this dish. How long will the dumplings keep before we must steam them? I’d like to make them in advance for Christmas Eve. Thanks, Cathy
Can I make the filled dumplings ahead of time? And if so, long do you think they can sit in the fridge as I want to make them for Christmas Eve.
Well.. I think you can.. but I wouldn't leave them more than 2 hours refrigerated..
I tend to make two batches and freeze one (just make the sauce fresh when thawing to serve) . Just make sure to wet them down a little when thawing to retain the moisture.
I made these -worked out great and easy to make. Made me yearn for the ski slopes!
So happy to hear that Dave:) When you have the chance tag me on Instagram as I would love to see how it turned out for you.