Name: Germkndel (Austrian Yeast Dumplings)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 cups all-purpose flour; 1/4 cup sugar; 2 teaspoons active dry yeast or instant yeast; 1/2 teaspoon kosher salt; 1 cup milk, room temperature; 4 tablespoons unsalted butter, melted but not too hot; 1 large egg, room temperature; 1 cup Powidl (Austrian plum butter); 3/4 cup water; 1/4 teaspoon kosher salt; 1 stick browned butter (to make browned butter, simmer until it develops browned specks); 1/2 cup crushed poppy seeds (briefly pulse until coarsely crushed); 1/2 cup powdered sugar; 1 serving Homemade vanilla sauce (not traditional but an option)

Germkndel are delightful Austrian yeast dumplings that are soft, fluffy, and filled with a rich plum butter called Powidl. They are a traditional dish often enjoyed in the colder months, served with a drizzle of browned butter, crushed poppy seeds, and a sprinkle of powdered sugar. The experience of biting into these warm dumplings is nothing short of heavenly. Whether you’re looking to impress your family or simply indulge yourself, this recipe will transport you to the heart of Austria, one fluffy bite at a time.

Why This Recipe Works

This Germkndel recipe is designed with simplicity in mind, ensuring that even novice bakers can achieve success. The use of active dry yeast or instant yeast guarantees a light and airy texture. The combination of melted butter and room temperature ingredients helps to activate the yeast effectively, while the gentle steaming method preserves moisture and enhances flavor. The sweet, tart Powidl filling pairs beautifully with the nutty crunch of crushed poppy seeds, making every bite an unforgettable experience.

What Goes Into Germkndel (Austrian Yeast Dumplings)

To make these delicious dumplings, you’ll need the following ingredients:

4 cups all-purpose flour
1/4 cup sugar
2 teaspoons active dry yeast or instant yeast
1/2 teaspoon kosher salt
1 cup milk, room temperature
4 tablespoons unsalted butter, melted but not too hot
1 egg, room temperature
1 cup Powidl (Austrian plum butter)

For cooking, you will also need:

3/4 cup water
1/4 teaspoon kosher salt

For serving:

1 stick browned butter (to make browned butter, simmer the butter in a small saucepan or in the microwave for a minute or two or until it begins to develop browned specks)
1/2 cup crushed poppy seeds (briefly pulse the poppy seeds in a coffee/spice grinder until just coarsely crushed)
1/2 cup powdered sugar
Homemade vanilla sauce (not traditional but an option)

Setup & Equipment

Before you dive into making Germkndel, gather the following equipment:

Large mixing bowl – for dough preparation
Whisk – to mix dry ingredients
Measuring cups and spoons – for accuracy
Plastic wrap or a clean kitchen towel – to cover the dough while it rises
Steamer or large pot with a lid – for cooking the dumplings
Small saucepan – for browning the butter

Cook Germkndel (Austrian Yeast Dumplings) Like This

Step 1: Prepare the Dough

In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, combine the milk, melted butter, and egg, mixing until well blended. Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms.

Step 2: Knead the Dough

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic. Form the dough into a ball and place it in a greased bowl, covering it with plastic wrap or a clean kitchen towel. Allow it to rise in a warm place for about 1 hour, or until it has doubled in size.

Step 3: Shape the Dumplings

Once the dough has risen, punch it down to release the air. Divide it into 8 equal pieces. Flatten each piece into a circle about 4-5 inches in diameter. Place a tablespoon of Powidl in the center of each circle, then fold the edges over to enclose the filling and pinch to seal. Roll the dumplings gently into a ball.

Step 4: Prepare to Steam

In a large steamer or pot, bring 3/4 cup of water and 1/4 teaspoon of kosher salt to a gentle simmer. Place the dumplings in the steamer basket, ensuring they are not touching each other. Cover the pot with a lid and steam the dumplings for about 15-20 minutes, until they are puffed and cooked through.

Step 5: Brown the Butter

While the dumplings are steaming, prepare the browned butter. In a small saucepan, melt the butter over medium heat, stirring occasionally until it turns golden brown and develops a nutty aroma. Be careful not to let it burn!

Step 6: Serve and Enjoy

Once the dumplings are cooked, carefully remove them from the steamer. Drizzle the browned butter over the dumplings, then sprinkle with crushed poppy seeds and powdered sugar. For an extra treat, serve with a side of homemade vanilla sauce for dipping.

Make It Diet-Friendly

If you’re looking to modify this recipe for dietary preferences, consider the following tips:

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Use a plant-based milk alternative to make it dairy-free.
Replace the unsalted butter with coconut oil or a non-dairy margarine.
For a lower sugar option, reduce the amount of sugar or use a sugar substitute.

Recipe Notes & Chef’s Commentary

This recipe for Germkndel (Austrian Yeast Dumplings) is quite forgiving. If you find that the dough is too sticky, simply add a little more flour while kneading. Conversely, if it’s too dry, a splash of milk can bring it back to the right consistency. The key is to ensure that your yeast is fresh for the best rise. If you’re feeling adventurous, try experimenting with different fillings, such as chocolate or sweetened ricotta.

Refrigerate, Freeze, Reheat

Germkndel can be refrigerated for up to 3 days. To reheat, simply steam them again for a few minutes until warmed through. If you wish to freeze them, place the uncooked dumplings on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. When ready to eat, steam from frozen for about 25-30 minutes.

Ask & Learn

Can I use a different filling other than Powidl?

Absolutely! Feel free to get creative with fillings. Nutella, fruit preserves, or even savory options like cheese can work well.

What if my dumplings don’t rise?

This could be due to inactive yeast. Always check the expiration date on your yeast and ensure the liquid used is warm, but not hot, as excessive heat can kill the yeast.

Can I make Germkndel in advance?

Yes! You can prepare the dumplings ahead of time and refrigerate them before steaming. Just steam them when you’re ready to serve.

What’s the best way to store leftover dumplings?

Store any leftovers in an airtight container in the refrigerator. They can be reheated by steaming or microwaving briefly.

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The Takeaway

Germkndel (Austrian Yeast Dumplings) are a deliciously sweet treat that captures the essence of Austrian comfort food. With their fluffy texture and rich filling, they are sure to become a favorite in your household. Whether enjoyed as a dessert or a delightful snack, these dumplings will leave you craving more. So roll up your sleeves, gather your ingredients, and get ready to indulge in a truly authentic Austrian experience.

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