When Life Gives You Yeast, Make Germknödel!
Have you ever bitten into a dessert so divine it made you question all your previous life choices? For me, that moment happened atop a snowy Austrian mountain after a less-than-graceful attempt at skiing (let’s just say the snow wasn’t the only thing falling that day). Cold, tired, and with a bruised ego, I stumbled into a cozy alpine hut where the waiter recommended a Germknödel. One heavenly bite of this fluffy yeast dumpling filled with sweet plum jam and topped with buttery poppy seeds, and I was back in high spirits—ready to conquer the slopes or at least the dessert menu!
Back home, I couldn’t shake the memory of that Germknödel (and neither could Pretzel, our ever-hopeful dachshund, who was convinced I had smuggled one back for him). So, I rolled up my sleeves, donned my apron, and set out to recreate this alpine delight in my own kitchen. Spoiler alert: it was a resounding success, and now I’m thrilled to share this recipe with you!
The Sweet Secrets: Key Ingredients and Scrumptious Swaps
The Dough Essentials
- All-Purpose Flour: The foundation of our fluffy dumplings.
- Yeast: Gives the dumplings their airy lift.
- Milk and Butter: For richness and tenderness.
- Sugar and Salt: Balances the flavors.
The Heart of the Dumpling
- Powidl (Plum Jam): Traditional filling that offers a sweet-tart surprise.
- Substitutions: Apricot jam, raspberry preserves, or even Nutella for a chocolate twist.
The Tantalizing Toppings
- Melted Butter: Because everything is better with butter.
- Poppy Seeds: Adds a delightful crunch and nutty flavor.
- Vanilla Sauce (Optional): For those who believe there’s no such thing as too much decadence.
Kneading Know-How: Tips for Dumpling Perfection
- Proofing the Yeast: Ensure your yeast is active by proofing it in warm milk with a pinch of sugar.
- Dough Consistency: The dough should be soft but not sticky. Add a bit more flour or milk to adjust.
- Sealing the Dumplings: Pinch the seams well to prevent the filling from escaping during cooking.
- Steaming vs. Boiling: Germknödel are traditionally steamed, which keeps them fluffy and prevents sogginess.
A Taste of Austria in Your Kitchen
While Germknödel are Austrian in origin, they’ve made their way into German cuisine and hearts (and stomachs!) alike. Often enjoyed at ski resorts and winter markets, these dumplings are a staple comfort food that warms you from the inside out. But who says you need snow to enjoy them? They’re perfect any time you need a sweet pick-me-up or want to impress guests with something delightfully different.
Authentic Germknödel (Yeast Dumplings with Plum Jam)
Equipment
- Mixing bowls
- Steamer or Large Pot with Steaming Insert
- Clean Kitchen Towel
Ingredients
Dough
- 4 cups all-purpose flour
- 1 package active dry yeast about 2 1/4 tsp
- 1 cup milk lukewarm
- 4 tbsp unsalted butter melted and cooled
- 2 large eggs room temperature
- 1/4 cup granulated sugar
- 1/2 tsp salt
Filling
- 8 tsp plum jam (Powidl) or jam of choice
Toppings
- 1/2 cup unsalted butter melted
- 4 tbsp poppy seeds ground or whole
- Powdered sugar for dusting (optional)
Instructions
- Activate the Yeast: In a small bowl, combine lukewarm milk, a pinch of sugar, and the active dry yeast. Stir gently and let it sit for about 10 minutes until frothy.1 cup milk, 1 package active dry yeast
- Prepare the Dough: In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, and eggs. Mix until a soft dough forms.4 cups all-purpose flour, 4 tbsp unsalted butter, 1/4 cup granulated sugar, 1/2 tsp salt, 2 large eggs
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for about 5 minutes.
- First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the Dumplings: Punch down the dough and divide it into 8 equal pieces. Flatten each piece into a circle about 4 inches (10 cm) in diameter. Place a teaspoon of plum jam in the center of each circle.8 tsp plum jam (Powidl)
- Seal the Dumplings: Gather the edges of the dough over the filling and pinch tightly to seal. Roll gently between your hands to form a smooth ball. Place seam-side down on a floured surface.
- Second Rise: Cover the dumplings with the kitchen towel and let them rise for another 30 minutes.
- Prepare the Steamer: Bring water to a gentle boil in a large pot with a steamer insert. Lightly grease the steamer basket or line it with parchment paper to prevent sticking.
- Steam the Dumplings: Place dumplings in the steamer, leaving space between them to expand. Cover with the lid wrapped in a kitchen towel (to catch condensation) and steam for about 15–20 minutes.
- Prepare the Toppings: While the dumplings are steaming, melt the butter in a saucepan. In a separate bowl, mix the poppy seeds with powdered sugar if desired.1/2 cup unsalted butter, 4 tbsp poppy seeds, Powdered sugar
- Serve: Place the steamed dumplings on plates, drizzle generously with melted butter, and sprinkle with poppy seeds (and powdered sugar if using). Enjoy warm!
Notes
Variations: Experiment with different fillings like apricot jam, chocolate, or even savory options.
Tip: Ensure the steamer lid is wrapped in a towel to prevent water droplets from dripping onto the dumplings.
Nutrition
Time to Indulge in a Little Sweet Bliss!
Now that you’ve got the recipe for Authentic Germknödel, it’s time to treat yourself to this alpine delight without leaving your kitchen (ski boots optional but not recommended on hardwood floors). Trust me, once you take that first bite into the fluffy dough and discover the sweet jam inside, you’ll wonder how you ever lived without this dessert in your life.
I can’t wait for you to try this recipe! When you do, please snap a photo (extra points if your own furry friend makes a cameo) and tag @pretzelandme on Instagram. Your delicious creations make our community all the sweeter.
What's Your Favorite Filling for Dumplings?
Do you have a go-to jam or perhaps a creative filling idea that takes these dumplings to the next level? Share your favorites or any fun twists you’ve added to this recipe in the comments below. Let’s keep the sweet conversation rolling!
Happy cooking and even happier eating!
