📝 About This Recipe
A beloved staple of alpine ski huts and cozy German parlors, Germknödel is a magnificent, pillow-soft yeast dumpling filled with tangy plum jam. These oversized dumplings are steamed to perfection, then bathed in a silky vanilla custard and topped with a signature blanket of 'Mohnzucker' (grey poppy seeds and sugar). It is a comforting masterpiece that strikes the perfect balance between airy dough, tart fruit, and creamy sweetness.
🥗 Ingredients
For the Yeast Dough
- 500 grams All-purpose flour (sifted)
- 250 ml Whole milk (lukewarm, approximately 37°C/98°F)
- 7 grams Active dry yeast (one standard packet)
- 60 grams Granulated sugar
- 70 grams Unsalted butter (melted and cooled slightly)
- 1 large Egg (at room temperature)
- 1 teaspoon Lemon zest (finely grated)
- 1/2 teaspoon Salt
The Filling
- 150 grams Powidl (Plum Jam) (thick, spiced plum butter is best)
- 1 tablespoon Rum (optional, for mixing into the jam)
Vanilla Sauce (Vanillesauce)
- 500 ml Whole milk
- 3 large Egg yolks
- 1 tablespoon Cornstarch
- 1 piece Vanilla bean (scraped, or 1 tsp vanilla bean paste)
- 40 grams Sugar
For Garnish
- 4 tablespoons Grey poppy seeds (ground)
- 2 tablespoons Powdered sugar
👨🍳 Instructions
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1
In a small bowl, whisk the lukewarm milk with 1 tablespoon of the sugar and the dry yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the sifted flour, the remaining sugar, salt, and lemon zest.
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3
Create a well in the center of the flour. Pour in the yeast mixture, the melted butter, and the egg. Use a dough hook or wooden spoon to mix until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand or 5-7 minutes in a mixer on medium-low speed until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
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5
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free spot for about 60 minutes, or until it has doubled in size.
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6
While the dough rises, prepare the filling. Mix the Powidl plum jam with the rum (if using) until smooth. If the jam is too thin, simmer it briefly to thicken so it doesn't leak during steaming.
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7
Punch down the risen dough and divide it into 4 equal portions (approx. 150-160g each). Flatten each portion into a disk about 1/2 inch thick.
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8
Place a generous tablespoon of the plum filling in the center of each disk. Carefully gather the edges of the dough over the filling and pinch them tightly together to seal. Roll gently between your palms to form a smooth ball.
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9
Place the dumplings on a floured surface, seam-side down. Cover and let them rise for another 20-30 minutes.
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10
Prepare your steamer. If using a traditional pot, bring water to a boil, grease the steamer basket well, and place the dumplings inside, leaving plenty of space between them as they will expand significantly.
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11
Steam the dumplings over medium heat for 20 minutes. Important: Do not open the lid during steaming, or the dumplings may collapse!
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12
While steaming, make the vanilla sauce: Whisk egg yolks, sugar, and cornstarch with 50ml of the milk. Heat the remaining milk with the vanilla bean. Just before boiling, slowly whisk the hot milk into the egg mixture, then return everything to the pot and stir over low heat until thickened. Do not boil.
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13
Mix the ground poppy seeds with powdered sugar in a small bowl for the topping.
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14
Once cooked, remove the dumplings and immediately prick them once or twice with a thin toothpick to let steam escape. This prevents them from shrinking.
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15
To serve, place each dumpling in a deep plate, pour a generous amount of warm vanilla sauce around it, and sprinkle heavily with the poppy seed sugar mixture.
💡 Chef's Tips
Ensure your milk is lukewarm, not hot; temperatures above 43°C (110°F) will kill the yeast. When sealing the dumplings, ensure no jam touches the edges of the dough, otherwise they won't seal properly and will leak. If you don't have a steamer, you can cook them in a large greased pot with 1 inch of lightly simmering salted water, keeping the lid tightly closed. Always grind your poppy seeds fresh if possible for the best floral aroma and avoid the bitter taste of pre-ground seeds. For an ultra-light texture, avoid over-kneading the dough once the flour is fully incorporated.
🍽️ Serving Suggestions
Serve warm as a main sweet course (Süßspeise) or as a decadent dessert. Pair with a glass of cold milk or a strong German coffee (Kaffee und Kuchen style). For an adult version, serve with a side of extra rum-spiced plum compote. In some regions, melted butter is used instead of vanilla sauce for a richer, more savory-sweet profile. A glass of sweet Riesling or a dessert wine complements the tart plum filling beautifully.