Germknödel (Traditional Austrian Yeast Dumpling)

Steamed yeast dumpling filled with plum jam, topped with melted butter and poppy seeds.

Ingredients (Serves 4)

For the Dough:

• 250 g all-purpose flour

• 1 packet (7 g) dry yeast

• 100 ml milk, lukewarm

• 30 g sugar

• 30 g butter, softened

• 1 egg

• Pinch of salt

For the Filling:

• 4 tbsp plum jam (Powidl)

• ½ tsp cinnamon (optional)

For Serving:

• 50 g melted butter

• 2–3 tbsp poppy seeds

• Powdered sugar, for dusting

Preparation

1. Prepare the dough:

   • Dissolve yeast in lukewarm milk with 1 tsp sugar. Let it activate for 5–10 minutes.

   • In a large bowl, combine flour, sugar, salt, butter, egg, and yeast mixture.

   • Knead into a smooth, elastic dough. Cover and let rise for 1–1.5 hours until doubled in size.

2. Shape the dumplings:

   • Divide dough into 4 portions.

   • Flatten each portion slightly and place 1 tbsp of plum jam in the center.

   • Fold and seal into a smooth ball.

3. Steam the dumplings:

   • Bring a large pot of water to a simmer.

   • Place dumplings in a steamer basket or on a heatproof plate above the water.

   • Cover and steam for 12–15 minutes until puffed and cooked through.

4. Serve:

   • Drizzle with melted butter.

   • Sprinkle generously with poppy seeds and powdered sugar.

Serving Suggestions

• Enjoy as a dessert, snack, or sweet breakfast.

• Pair with vanilla sauce or hot chocolate for extra indulgence.

Cooking Tips

• Ensure water is simmering, not boiling, for even steaming.

• Seal dumplings well to prevent filling from leaking.

• For a softer texture, let dumplings rest briefly after steaming before serving.