Germknödel

Name: Germknödel
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 2 cups all-purpose flour; 1/2 cup whole milk, warmed; 2 1/4 tsp active dry yeast; 2 tbsp granulated sugar; 3 tbsp unsalted butter, softened; 2 yolks large egg yolks; 1/4 tsp kosher salt; 1 tsp lemon zest; 4 tbsp plum butter (Powidl); 1/4 cup unsalted butter, melted; 2 tbsp poppy seeds; 2 tbsp powdered sugar

Germknödel are large yeast dumplings filled with plum butter, steamed until fluffy, and finished with melted butter and poppy seeds. They are a classic Austrian comfort dessert, often served with vanilla sauce. Plan ahead: let the dough rise for about 1 hour.

60 minMediumServes 4540 cal/serving

AustrianDessertStovetopVegetarian

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Ingredients

2 cups all-purpose flour
1/2 cup whole milk, warmed
2 1/4 tsp active dry yeast
2 tbsp granulated sugar
3 tbsp unsalted butter, softened
2 yolks large egg yolks
1/4 tsp kosher salt
1 tsp lemon zest
4 tbsp plum butter (Powidl)
1/4 cup unsalted butter, melted
2 tbsp poppy seeds
2 tbsp powdered sugar

Instructions

1

Warm 1/2 cup warmed whole milk until lukewarm, about 110°F. Whisk in 2 1/4 tsp active dry yeast and half of 2 tbsp granulated sugar. Let stand 5 minutes until foamy.
2

In a large bowl, mix 2 cups all-purpose flour, the remaining granulated sugar, and 1/4 tsp kosher salt. Add the yeast mixture, 2 yolks large egg yolks, 1 tsp lemon zest, and 3 tbsp softened unsalted butter.
3

Knead 8 to 10 minutes, until smooth and elastic. Cover and let rise in a warm place about 1 hour, until doubled.
4

Divide the dough into equal pieces. Flatten each into a disk and spoon an equal share of 4 tbsp plum butter (Powidl) into the center.
5

Gather the dough up around the filling and pinch to seal. Shape into smooth balls, place them seam side down on parchment, and let rise 20 minutes.
6

Set a steamer basket over simmering water. Steam the dumplings covered for 15 to 18 minutes, until firm and springy. Do not lift the lid for the first 10 minutes.
7

Brush the hot dumplings with 1/4 cup melted unsalted butter. Sprinkle with 2 tbsp poppy seeds and dust with 2 tbsp powdered sugar. Serve warm.

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Questions

What equipment do I need for Germknödel?

Beyond a knife and a board, the method uses a steamer basket (step 6) and parchment paper (step 5). If you do not have one, a metal colander set over the pot, lid on, works as a steamer.

Is there a substitute for yeast in Germknödel?

The entry for Germknödel calls for 2 1/4 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Germknödel dairy-free?

Yes. The dairy in Germknödel is 1/2 cup whole milk, warmed, 3 tbsp unsalted butter, softened, 4 tbsp plum butter (Powidl), 1/4 cup unsalted butter, melted. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Germknödel gluten-free?

Yes. The gluten in Germknödel is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Germknödel contain eggs?

Yes: 2 yolks large egg yolks. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Germknödel the day before?

Yes. Step 3 is a built-in pause of 1 hour: "Cover and let rise in a warm place about 1 hour, until doubled." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

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