Germknödel

Germknödel are a classic Austrian sweet dumpling (very common in Germany as well) that are filled with plum butter, topped with melted butter or vanille soße, and a mixture of poppyseeds and powdered sugar.

What is the difference between Germknödel and Dampfnudeln?

The difference is that Germknödel are typically boiled or steamed with water, whereas Dampfnudeln and cooked in milk or cream. This recipe is the way my Oma and Mama have always cooked them which is sort of a combo of the two lol so they are cooked in half water and half milk. *** I have recently switched to steaming Germknödel because it is much gentler on them and I like the result a bit more!

What if I can’t find Plum Butter?

Plum jam/butter is the most common filling for germknödel but any jam will work as long as it isn’t too runny.

Can this be made in advance?

Not really, these are best eaten immediately after they are finished cooking. If they sit around they will deflate and become thick and dense.

Butter vs. Vanille Soße

These can either be topped with melted butter or Vanille Soße (here is a recipe for it) both taste delicious but butter is easier if you’re short on time! If you want the taste of Vanilla custard sauce without the work – defrosting vanilla ice cream is a great alternative!

How to Boil Germknödel

I mentioned above that I used to boil germknödel and now I steam them but it you want to boil them, here’s how to do it!

• 15 minutes before the knödel are ready to cook, pour 2 cups of milk and 3 cups of water with 1 tablespoon of salt, into a large deep sauce pot. Cover with a lid and set to boil. The amount of liquid should be about half of the height of the knödel. Use more or less depending on the size of the pot.
• Once the liquid is boiling and the knödel have proofed, turn the heat to the lowest setting and gently place 2 or 3 of the knödel into the liquid. Cover the pot with the lid and cook for 5 minutes. Then, remove the lid and cook for 5 more minutes.

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Tips for making Germknödel

1. When making yeasted dough, ensure that you allow your mixer to fully knead the dough. This is a relatively soft dough so it may not be fully smooth but it should clean the sides of the bowl.
2. When shaping the germknödel, I have found it helpful to leave the center of disk of dough a little thicker than the edges. This will help keep the plum butter in the center of the knödel because when you gather all of the edges of dough around the plum they will create extra thickness.
3. Don’t let the germknödel overproof. I recommend starting to boil the milk and water before they are ready to be steamed. If it comes to a boil too quickly, simply leave it covered but turn the heat off and then turn it back on a couple minutes before it is ready.
4. Prepare the melted butter and poppyseed and powdered sugar mixtures while the germknödel cook so you can top the steamed dumplings immediately when they are finished cooking.

Ingredients

• All Purpose Flour: Any all purpose flour will work for these Germknödel! I have not yet tried any other flours with this recipe.
• Sugar: This recipe uses granulated sugar in the dough and powdered sugar mixed with poppy seeds as the topping.
• Yeast: In this recipe, active dry yeast is used. However, if you are using instant, simply whisk it into the flour and sugar and then add in the milk and remaining ingredietns.
• Milk: The germknödel use milk as the liquid in the dough; however, it will also work with non-dairy milks such as almond or light coconut milk.
• Butter: The butter adds moisture and is the easier option for topping the knödel after they are finished cooking!
• Eggs: I use standard large eggs from the store. There is one whole egg in the dough.
• Vanilla Extract: Vanilla extract adds flavor to the dough.
• Salt: It enhances the flavors and balances out the sweetness of the dough. The water/milk bath should also be lightly salted before cooking the knödel.
• Plum Butter: This is the most common filling for germknödel and if you can find it, let me just say, don’t knock it till you try it. But, if you can’t find it, you can use any jam.
• Poppyseeds: Most classically, poppyseeds are mixed with powdered sugar and then sprinkled over the melted butter on top of the knödel. It’s important to grind them in a blender first so them become fine and not like larger seeds.

How to make Germknödel

Make the dough

• In the bowl of a stand mixer add in the flour and sugar, then whisk to combine. Make a well in the center of the dry ingredients and pour in the yeast and then the warmed milk. Stir the milk and yeast together, incorporating a little of the flour and sugar into the milk and yeast mixture.
• Cover the bowl with a towel and set aside for 10 minutes. After 10 minutes the milk and yeast mixture should be bubbly. Briefly stir everything in the bowl together.
• Add in the butter, egg, vanilla, and salt. Use the dough hook attachment to knead the dough on medium low speed until smooth and it no longer sticks when poked.
• Shape the dough into a ball and place in a lightly greased bowl (can be the same mixing bowl). Cover the bowl with a damp towel or plastic wrap and place somewhere warm to rise for an 30-45 minutes until doubled in size.

Shape the Knödel

• Once doubled in size, briefly knead the dough by hand or with the mixer to knock the air out.
• Divide the dough into 6 portions. Working with one piece of dough at a time, pat the portion of dough into a rough disk it should be about 4″-5″ in diameter. I recommend trying to keep the center a little thicker and making the edges very thin.
• Scoop 1-2 tablespoons of the plum butter into the center of the disk. Bring opposite sides of the dough together over the top of the jam and pinch together. Then, bring the excess dough on both sides, into the center and pinch together to seal it shut.
• Place the ball seal side down and form your hand into a claw and roll the ball.
• Place the prepared knödel onto a well floured baking sheet. Repeat with the following 5 portions of dough. Then, cover with a towel and set aside to proof for 30 minutes.

Steam the germknödel

• Set up a steamer pot and line the steamer with a thin kitchen towel or cheesecloth. If you don’t have a steamer, add an 1″ of water into a pot and place a sieve over top, lined with a cheesecloth. Bring the water to a slight simmer.
• Once the water is steaming, place one or two of the proofed germknödel in the steamer depending on the size. Be aware that they will grow to at least twice the size so be sure to leave enough space in the steamer.
• Cover with a lid and leave to steam for 15 minutes.
• While they cook, blend the poppy seeds and stir them in with the powdered sugar. Melt the butter so it is ready to pour over the cooked dumplings.
• Once they are finished cooking, use a spoon and your hands to *carefully remove the knödel. Place one onto each plate/bowl.
• Repeat the cooking steps, until all of the knödel are cooked.

Serve

• Pour 2-3 tablespoons of butter over top of each dumpling then sprinkle with the powdered sugar/poppyseed mixture.

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