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Austrian Germknoedel - Steamed Sweet Austrian Dumplings Recipe

User Rating 5 Star Rating (1 Review)


Pouring vanilla sauce on yeast dumpling beside coffee cup and tulip
Westend61/Getty Images

Like Dampfnudeln, Austrian Germknödel are a "Mehlspeise" or flour-based meal served in German-speaking households for lunch. "Germ" is the Austrian word for yeast and these yeasted dumplings hide a surprise inside. A spoonful of "Powidl", plum butter, is placed on the dough, which is then formed into a ball.

Served either with melted butter or vanilla sauce and poppy seeds crushed with sugar, Germknödel are popular at Austrian ski resorts. Try these dumplings on a cold day, after a bowl of vegetable soup for a delightful meal.

Makes 16 medium dumplings, or 8 servings.

See larger image

Prep Time: 1 hour, 40 minutes

Cook Time: 20 minutes

Total Time: 2 hours


  • ***Dumplings***
  • 1 package instant yeast (2 1/4 tsp.)
  • 3 3/4 c. all-purpose flour (500 grams)
  • 1/2 c. sugar
  • 1 tsp. lemon zest
  • 2 T. vanilla sugar or sugar plus 1/2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 egg
  • 5 T. butter, softened
  • 1 c. lukewarm milk
  • ***Filling***
  • 3/4 c. Powidl or plum jam
  • 1 T. rum (optional)
  • 1/4 tsp. cinnamon (optional)
  • ***Topping***
  • 1/3 c. poppy seeds
  • 1/3 c. sugar


Start the dough: Mix the instant yeast with the flour, sugar, vanilla sugar, lemon zest and salt. Add the softened butter, egg and milk and mix, using a dough hook or with a spoon by hand, until a medium-soft dough forms.

If you are using a mixer with a dough hook, you can continue kneading in the bowl with the hook until the dough is smooth and elastic. Adjust flour or milk as needed to make a pliable, but not sticky dough.

If you are making the dough by hand, turn it out on a lightly floured board and knead for several minutes, until smooth and elastic. If dough is too stiff, knead with wet hands until it becomes softer.

Form the dough into a ball, flour lightly and place in a bowl to double in a warm place. Cover with a clean towel. Let it rise about 1 hour, or until doubled in size. The dough made with instant yeast might rise faster.

Make filling: If you are adding rum and / or cinnamon to the jam, stir it together now. You may use any jam flavor or cherries or Nutella, too.

Form dumplings: Remove your dough from the bowl to a lightly floured board. Pinch off 2 ounce pieces (50-60 grams) You may make them larger, but they will take longer to steam.

Roll the pieces into a ball and then flatten them with your palm to form 4 inch circles (10 cm).

Add 2 teaspoons of jam to the center and then pull up opposite sides and pinch closed. Pinch the other two sides closed and make sure the jam is well-sealed inside the dough. Roll the dumplings bit in your hands to round up the dumpling.

Set dumplings on the floured board, sprinkle with flour if you wish, and cover with a cloth. Let sit 10 - 20 minutes.

Prepare your steamer: My "Silit" pressure cooker came with a steamer insert which I greased and used for 3 dumplings at a time. You could also use a bamboo steamer set up that they have for woks (to make dim sum) or the metal vegetable steamer covered with a cotton cloth cut to fit.

Place 1 to 2 inches in the pan, hang the steamer over the water and bring the whole thing to a boil (you will need a lid, too).

Steam: Place dumplings on steamer over boiling water, leaving about 1 inch of room to rise in all directions. Cover pan and steam 20 minutes.

Make topping: Grind equal amounts of poppy seeds and sugar in a poppy seed grinder or a blade coffee grinder. Set aside.

Serve: Place 1 or 2 dumplings on a plate and pour melted butter over the top. Sprinkle poppy mixture over top, as much as you wish.

You may also make vanilla sauce while you are waiting for the dough to rise. Pour vanilla sauce and poppy mixture over the top when you are ready.

  • You may substitute cake yeast or regular dried yeast for the instant. Proof both types in the milk before adding to the flour and other ingredients.
  • Also, you can also use the poppy seeds whole, as I did in the images shown, to save a step.
  • If this makes too many, or you don't want to steam them right away, you can place them in the refrigerator for later. This is what restaurants do, so they can steam one serving at a time.
  • You can also bake these into sweet buns: Melt 1-2 tablespoons butter in a 9 x 13 inch dish, arrange the buns seam side down with a little space between them. Let them rise a few minutes, then bake at 350°F for 25 - 30 minutes. Drizzle a little icing on top and you have a wonderful breakfast bun.
User Reviews

Reviews for this section have been closed.

 5 out of 5
How to make Germknoedel, Member kbuesing

I am from Germany and been living in Sydney and get regular craving attacks for German/Austrian food. A few weeks ago I thought about making Germknoedel came across this recipe. It's absolutely delicious but the powidl (polish plum mousse, jam) is an absolute must. Vanilla sauce would probably be perfect with it though I ran out of time and instead only used butter and poppy seed and sprinkled a little cinnamon on top. All my guests were delighted!

9 out of 9 people found this helpful.

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