Authentic Austrian Germknödel: A Traditional Sweet Dumpling Delight

Ingredients

  • 500 grams of all-purpose flour
  • 50 grams of sugar
  • 1 packet of dry yeast (about 7 grams)
  • 250 milliliters of milk
  • 50 grams of butter
  • 1 egg
  • 1 teaspoon of salt
  • 200 grams of poppy seeds
  • 4 tablespoons of powdered sugar
  • 100 grams of plum jam
  • Extra butter and powdered sugar for serving

Steps and instructions

  1. In a large bowl, combine the flour, sugar, yeast, and salt.
  2. Warm up the milk and melt the butter in it, then let it cool down until it's lukewarm.
  3. Make a well in the middle of the flour mixture and pour in the lukewarm milk and butter mixture and the egg.
  4. Use your hands or a dough hook to knead the mixture into a smooth dough.
  5. Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  6. Once the dough has risen, divide it into 8 equal pieces and roll each piece into a ball.
  7. Flatten each ball, place a teaspoonful of plum jam in the center, and then fold the dough around the jam, sealing it well.
  8. Place the filled dough balls on a baking tray lined with parchment paper, cover them with the kitchen towel, and let them rise for another 20 minutes.
  9. Meanwhile, cook the poppy seeds in boiling water for 10 minutes, then drain and mix with the powdered sugar.
  10. Steam the dough balls for about 15 minutes, or until they are firm and cooked through.
  11. Serve the Germknödel hot, topped with the poppy seed mixture and extra butter and powdered sugar to taste.

Tools for making

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Replace the plum jam filling with apricot jam or raspberry jam.
  • Add a sprinkle of cinnamon or nutmeg to the dough for extra flavor.
  • Instead of poppy seeds, try topping the Germknödel with crushed nuts like almonds or hazelnuts.
  • Make a savory version by filling the dough with cheese, spinach, or mushrooms.
  • Serve the Germknödel with a warm vanilla sauce or chocolate sauce instead of the poppy seed mixture.
  • Add a tablespoon of rum or rum extract to the dough for a subtle boozy flavor.
  • Make mini Germknödel by dividing the dough into smaller portions and adjusting the cooking time accordingly.
  • For a gluten-free version, use a gluten-free flour blend and ensure all other ingredients are gluten-free.
  • Experiment with different shapes, such as twisting the dough into knots or making individual dumplings.

Recipe overview

Germknödel is a delightful Austrian dessert that's sure to satisfy your sweet tooth. This fluffy yeast dumpling is filled with tangy plum jam and served warm, topped with a poppy seed mixture and dusted with powdered sugar. It's a unique combination of flavors and textures that's simply irresistible. In this recipe, you'll learn how to make Germknödel from scratch. Don't worry, though, it's not as complicated as it might sound. We'll guide you through the process step by step, from preparing the dough and filling it with jam, to steaming the dumplings and preparing the poppy seed topping. It might take a bit of time and patience, but the result is well worth it. Get ready to impress your friends and family with this delicious and exotic dessert!

Common questions

  1. Can I use instant yeast instead of dry yeast? Yes, you can substitute instant yeast for dry yeast in the same quantity.
  2. Can I use whole wheat flour instead of all-purpose flour? Yes, you can use whole wheat flour, but keep in mind that the texture and taste of the Germknödel may be slightly different.
  3. Do I have to use plum jam? Can I use a different filling? Plum jam is traditional for Germknödel, but you can use different fillings such as apricot jam or Nutella if you prefer.
  4. Can I freeze the Germknödel? Yes, you can freeze the Germknödel after steaming them. To serve, steam them again until they are heated through.
  5. Can I make the dough in advance? Yes, you can prepare the dough ahead of time and let it rise in the refrigerator overnight. Just make sure to let it come to room temperature before shaping and filling the Germknödel.
  6. Can I skip the poppy seed topping? The poppy seed topping is a traditional accompaniment to Germknödel, but you can omit it if you prefer or substitute it with another topping of your choice.

Serving dishes and utensils

  • Baking tray - Used to place the filled dough balls for baking.
  • Parchment paper - To line the baking tray, preventing the dough balls from sticking.
  • Large bowl - Used for mixing the dough ingredients.
  • Clean kitchen towel - Used to cover the dough while it rises.
  • Dough hook - Optional tool for kneading the dough if using a stand mixer.
  • Steamer - Used to steam the Germknödel until they are cooked through.

Origin stories

Germknödel is a culinary delight that hails from the heart of German and Austrian cuisine. This culinary gem was not always the sweet indulgence we know today. In fact, it originated from a less glamorous background - it was the food of shepherds. In the cold, rugged mountains of the Alpine region, shepherds needed hearty and compact meals that could withstand the long hours in the outdoors. Germknödel, with its dense dough and rich fillings, was the perfect fit. Filled with a hearty dollop of plum jam and sprinkled with poppy seeds, the Germknödel was a sweet reward after a grueling day of tending to the flock. Today, it has found its way into the menus of classy restaurants and cozy kitchens alike, a testament to its enduring appeal and timeless taste.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.