Authentic Germknödel (Yeast Dumplings with Plum Jam)
Fluffy yeast dumplings filled with sweet plum jam, steamed to perfection, and topped with melted butter and poppy seeds. A classic Austrian treat!
Servings: 8 dumplings
Calories: 400kcal
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
Storage: Leftover dumplings can be refrigerated in an airtight container for up to 2 days. Reheat by steaming or microwaving gently.
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.
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
Calories: 400kcal | Carbohydrates: 55g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 150mg | Fiber: 3g | Sugar: 15g | Vitamin A: 500IU | Calcium: 80mg | Iron: 3mg