📝 About This Recipe
A crown jewel of Alpine après-ski culture, Germknödel is a pillowy, cloud-like yeast dumpling traditionally filled with tart Powidl (plum jam). This comforting classic is steamed to perfection, then bathed in a silky vanilla custard sauce and dusted with a signature mixture of ground poppy seeds and powdered sugar. It is a soul-warming dish that perfectly balances the airy texture of the dough with the rich, fruity heart of the plum filling.
🥗 Ingredients
The Yeast Dough
- 2 1/2 cups All-purpose flour (sifted)
- 1/2 cup Whole milk (lukewarm, about 100°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 3 tablespoons Granulated sugar
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 Egg yolk (large, at room temperature)
- 1 teaspoon Lemon zest (finely grated)
- 1/2 teaspoon Salt (fine sea salt)
The Filling
- 1/2 cup Powidl (Plum Jam) (thick, spiced plum butter)
- 1 teaspoon Rum (dark Austrian rum preferred)
- 1/4 teaspoon Ground cinnamon
Vanilla Custard Sauce (Vanillesauce)
- 1 1/2 cups Whole milk
- 1/2 cup Heavy cream
- 3 Egg yolks (large)
- 1/4 cup Granulated sugar
- 1 Vanilla bean (split and seeds scraped)
The Topping
- 3 tablespoons Blue poppy seeds (finely ground)
- 2 tablespoons Powdered sugar (sifted)
👨🍳 Instructions
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1
In a small bowl, whisk together the lukewarm milk, active dry yeast, and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until it becomes foamy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the sifted flour, remaining sugar, salt, and lemon zest. Create a well in the center.
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3
Pour the yeast mixture, melted butter, and egg yolk into the well. Using a dough hook or a sturdy wooden spoon, mix until a soft dough forms.
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4
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes in a mixer) until it is smooth, elastic, and pulls away cleanly from the sides of the bowl.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for about 60 minutes, or until doubled in size.
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6
While the dough rises, prepare the filling by mixing the plum jam with the rum and cinnamon. Ensure the jam is thick; if it's too runny, simmer it briefly to reduce.
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7
Punch down the risen dough and divide it into 4 equal portions. Roll each piece into a smooth ball.
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8
Flatten one ball into a disk about 1/2 inch thick. Place a generous tablespoon of the plum filling in the center. Carefully gather the edges of the dough over the filling and pinch firmly to seal, ensuring no jam escapes.
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9
Place the filled dumplings on a floured surface, seam-side down. Cover and let rise for another 20-30 minutes until they look puffy.
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10
Prepare your steamer. If using a metal steamer basket, grease it well with butter. Place the dumplings in the steamer, leaving plenty of room for expansion (they will grow significantly).
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11
Steam the dumplings over simmering water for 15-20 minutes. Do NOT open the lid during steaming, or the dumplings may collapse from the temperature shock.
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12
While steaming, make the vanilla sauce: Whisk egg yolks and sugar until pale. Heat milk, cream, and vanilla bean seeds in a saucepan until simmering. Slowly temper the hot milk into the egg mixture, then return to the pan and cook over low heat, stirring constantly until thickened enough to coat the back of a spoon.
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13
Mix the ground poppy seeds and powdered sugar in a small bowl for the garnish.
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14
Once finished, remove the dumplings from the steamer and immediately prick them once or twice with a thin toothpick to let steam escape, preventing them from shrinking.
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15
To serve, place each dumpling in a shallow bowl, pour a generous amount of warm vanilla sauce around it, and sprinkle heavily with the poppy seed sugar mixture.
💡 Chef's Tips
Always use ground poppy seeds; whole seeds won't provide the traditional texture or earthy flavor profile. If you don't have a steamer, you can cook them in a large pot with 1 inch of lightly salted simmering water, but steaming produces a lighter, fluffier result. Ensure your plum jam (Powidl) is very thick; if it's too watery, the steam from the jam will burst the dough seal during cooking. Keep the lid of the steamer wrapped in a kitchen towel to prevent condensation from dripping onto the dumplings, which can cause soggy spots.
🍽️ Serving Suggestions
Serve immediately while steaming hot for the best texture. Pair with a hot cup of Viennese coffee or a glass of cold milk. For a richer version, replace the vanilla sauce with plenty of melted butter. In Austrian ski huts, this is often served as a main course lunch, but it works beautifully as a decadent dessert. Add a side of extra plum compote for those who love a more intense fruit flavor.