Germknödel (Austrian Yeast Dumplings)
User Reviews
5
58 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
3 hrs
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Servings
8
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Calories
592 kcal
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Course
Dessert, Main Course
Germknödel (Austrian Yeast Dumplings)
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Germknödel are soft Austrian yeast dumplings filled with fruity plum butter, steamed until fluffy, then topped with browned butter, crushed poppy seeds, and powdered sugar. The yeasted dough is enriched with milk, butter, and egg, producing tender dumplings with a subtle sweetness and delicate crumb.
Description
This recipe starts with a yeasted dough combining flour, sugar, yeast, salt, milk, butter, and egg, kneaded until smooth and elastic. After rising until doubled, the dough is divided and flattened into rounds which are filled with plum butter (Powidl), a thick Austrian plum jam. The dumplings are sealed and allowed to rest briefly before cooking. They are then steamed in a water bath, resulting in soft, airy dumplings.
Once cooked, Germknödel are traditionally served with a drizzle of homemade browned butter, a sprinkling of coarsely crushed poppy seeds, and powdered sugar to offset the tartness of the plum filling. Vanilla sauce is an optional accompaniment for extra creaminess that complements the sweet dumplings. This dish is typically enjoyed as a warm dessert or hearty snack.
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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 butter melted but not too hot, unsalted
- 1 egg , room temperature
- 1 cup plum butter click link for my German Pflaumenmus recipe which is the same thing, aka Powidl, Austrian plum butter
- For the pan:
- 3/4 cup water
- 1/4 teaspoon kosher salt
- For serving:
- 1 tick 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, browned
- 1/2 cup poppy seed briefly pulse the poppy seeds in a coffee/spice grinder until just coarsely crushed, crushed
- 1/2 cup powdered sugar
- vanilla sauce not traditional but an option (click link for recipe, homemade
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.
Equipments used:
Nutrition Information
Show Details
Calories
592kcal
(30%)
Carbohydrates
83g
(28%)
Protein
10g
(20%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
5g
(25%)
Cholesterol
70mg
(23%)
Sodium
347mg
(14%)
Potassium
211mg
(4%)
Fiber
4g
(16%)
Sugar
36g
(72%)
Vitamin A
607IU
(12%)
Vitamin C
4mg
(4%)
Calcium
155mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 83g | 28% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 70mg | 23% |
| Sodium | 347mg | 14% |
| Potassium | 211mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
| Vitamin A | 607IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 155mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
58 reviews
Excellent
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