Austrian Germknödel (Yeast dumplings with plum jam filling)

Austrian Germknödel (Yeast dumplings with plum jam filling)

Based on 20 ratings
Vanessa Pass

Vanessa Pass

Food Editor at Kitchen Stories

"Yeast dumplings are one of the best Austrian dishes! Maybe you’ve eaten them at a restaurant or at a Christmas market with lots of vanilla sauce and poppy seeds, but they are easy to cook at home! If you don’t like plum jam, you can also use apple sauce instead."

Difficulty

Easy 👌

Preparation

40 min

Baking

0 min

Resting

75 min

Ingredients

2Servings
2 tsp
plum jam
32½ ml
whole milk
10½ g
fresh yeast
½ tbsp
sugar
100 g
flour
tsp
salt
22½ g
unsalted butter (soft)
½
eggs
¼ tbsp
confectioner’s sugar
¾ tbsp
poppy seeds
125 ml
vanilla sauce
flour (for dusting)
MetricImperial

Utensils

saucepan, whisk, bowl (large), hand mixer with dough hook, kitchen towel, pot (large, with lid), steamer basket, pot (small), bowl (small)

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How-To Videos

how-to-get-a-quick-rise-in-yeast-dough

How to make yeast dough rise faster

quick-vanilla-sauce

Quick vanilla sauce

Nutrition per serving

Cal408
Fat15 g
Protein12 g
Carb54 g
  • Step 1/6

    Gently heat milk in a pot over medium-low heat until just lukewarm. Add fresh yeast and some of the sugar and whisk for approx. 2 - 3 min., until the yeast is completely dissolved.
    • 32½ ml whole milk
    • 10½ g fresh yeast
    • ¼ tbsp sugar
    • saucepan
    • whisk

    Gently heat milk in a pot over medium-low heat until just lukewarm. Add fresh yeast and some of the sugar and whisk for approx. 2 - 3 min., until the yeast is completely dissolved.

  • Step 2/6

    Add flour, remaining sugar, salt, some of the softened butter, and eggs to a large bowl and mix with a hand mixer with dough hooks until combined. Add yeast-milk mixture little by little until a smooth dough forms.
    • 100 g flour
    • ¼ tbsp sugar
    • tsp salt
    • 12½ g unsalted butter
    • ½ eggs
    • bowl (large)
    • hand mixer with dough hook

    Add flour, remaining sugar, salt, some of the softened butter, and eggs to a large bowl and mix with a hand mixer with dough hooks until combined. Add yeast-milk mixture little by little until a smooth dough forms.

  • Step 3/6

    Flour your work surface and form the dough into a ball. Transfer the dough back to the bowl, cover with a clean kitchen towel and let rise in a warm place for approx. 1 hr. , or until the dough has doubled in volume.
    • flour (for dusting)
    • kitchen towel

    Flour your work surface and form the dough into a ball. Transfer the dough back to the bowl, cover with a clean kitchen towel and let rise in a warm place for approx. 1 hr. , or until the dough has doubled in volume.

  • Step 4/6

    Flour your work surface and divide the dough into 8 equal-sized pieces. Form each dough piece into a disc, add a tablespoon of plum jam into the center of the disc and fold dough gently over the filling, pinching the seam. Form into round dumplings and let rest again for approx. 15 min.
    • 2 tsp plum jam
    • flour (for dusting)

    Flour your work surface and divide the dough into 8 equal-sized pieces. Form each dough piece into a disc, add a tablespoon of plum jam into the center of the disc and fold dough gently over the filling, pinching the seam. Form into round dumplings and let rest again for approx. 15 min.

  • Step 5/6

    In a pot, bring water to a boil. Transfer the yeast dumplings to a sieve inside the pot, but make sure that sieve and water only touch slightly. Cover and let the dumplings steam over medium heat for approx. 12 – 15 min.
    • pot (large, with lid)
    • steamer basket

    In a pot, bring water to a boil. Transfer the yeast dumplings to a sieve inside the pot, but make sure that sieve and water only touch slightly. Cover and let the dumplings steam over medium heat for approx. 12 – 15 min.

  • Step 6/6

    Melt remaining butter in a small pot and set aside. Combine confectioner’s sugar and poppy seeds in a small bowl. Serve dumplings with vanilla sauce and some melted butter. Sprinkle with poppy seed and sugar mixture. Enjoy!
    • 10 g unsalted butter
    • ¼ tbsp confectioner’s sugar
    • ¾ tbsp poppy seeds
    • 125 ml vanilla sauce
    • pot (small)
    • bowl (small)

    Melt remaining butter in a small pot and set aside. Combine confectioner’s sugar and poppy seeds in a small bowl. Serve dumplings with vanilla sauce and some melted butter. Sprinkle with poppy seed and sugar mixture. Enjoy!

  • Enjoy your meal!

    Austrian Germknödel (Yeast dumplings with plum jam filling)

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