5 April 2014

Germknödel (austrian sweet yeast dumplings filled with plum stew)

I love Austrian sweets - I grew up with them, so how could I not love them? - and once in a while I really crave „Germknödel“. They’re so delicious!
I guess, because they are served warm, they are meant to be for the cold times of the year, but however, I can even eat them in the burning heat of summer.
I love their soft dough with all those flavours and the warm Powidl inside. When I was little, I had holidays during the plum-harvest and I remember my nana cooking Powidl the whole day. So, if you make these, then try to get real Powidl because Powidl is NOT plum jam! Powidl is made of plums, but unlike jam it’s a stew without additional sugar or gelling agents. Of course, you can substitute Powidl with plum jam, but then you won’t get the authentic flavour.

The dumplings are not difficult to make, so here is my recipe! :D

Ingredients (makes approx. 8 dumplings)
  • 200 ml milk
  • 1 tbsp sugar
  • half a sachet of active dry yeast (about 3,5 grams)
  • 200 grams flour
  • 1 egg yolk
  • 25 grams butter, melted and slightly cooled
  • pinch of salt
  • 100 grams plum stew (Powidl)
  • 20 grams melted butter
  • 50 grams of ground poppy seeds
  • icing sugar
  • rum, sugar, cinnamon and a pinch of salt for the cooking water


Heat the milk with the sugar on a low heat until it’s warm, but not hot. Remove from heat and stir in the yeast with a fork. Let it sit for a few minutes.
Sieve the flour in a bowl and pour the milk-yeast-mixture into it. Start to beat with either a hand mixer or in the food processor with a paddle attachment on a low speed, then add the egg yolk, butter and a pinch of salt. Beat until it forms a dough - the dough should be firm. Let it rest in a warm place for about half an hour.

Divide the dough into 8 portions. With your hand, shape the dough into tight balls and roll them out palm-sized with a rolling pin. Put one tsp of plum jam in the middle of each dough. Pull and fold the sides over the filling and pinch the edges together to seal.  
Place the dumplings upside-down on a floured surface, cover them with a kitchen towel and leave to rest in a warm surrounding until doubled in size – for about half an hour.

Fill a large pot with water. Add a strong dash of rum, approx. 2 tbsp of sugar, a pinch of salt and cinnamon to it and bring to boil. Reduce the heat so that the water doesn’t bubble away and add the dumplings. Cover and cook for 5 minutes, then turn them over and prick each dumpling 4-5 times with a needle. Cover again and let them cook further 4 to 5 minutes.

Remove the dumplings from the water, place them immediately on a plate and pour melted butter over them. Sprinkle with poppy seeds and icing sugar according to taste and serve.



  1. I love also austrian Sweets XD In this winter, I baked Vanillekipferl and Linzeraugen which recipe I've received from a austrian friend. They were very nice & tasty and my students were also happy to eat them :)

    1. Vanillekipferl und Linzeraugen sind typische Mehlspeisen, die man im Winter fast überall kaufen kann. :D Ich esse unheimlich gerne Vanillekipferl, aber da gibts auch total viele verschiedene Rezepte und jede Familie hat ihr eigenes Rezept (manche machen den Teig mit Haselnüssen, manche mit Mandeln oder mit gemischten Nüssen.. ganz unterschiedlich!).
      Ich habe letztes Jahr im Rahmen der "Weihnachtsbäckerei" Kekse gemacht, die ich verschenkt habe. Eine sehr gute Freundin von mir macht das auch immer und ich hab es mir von ihr abgeschaut. :3 Ich wollte auch einer Freundin in Japan Kekse schicken, aber ich glaube das ist nicht erlaubt. D:

      Ich liebe ja österreichische Mehlspeisen und werde nach und nach mehr österreichische Rezepte posten! :3