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Homemade Germkndel (Austrian Yeast Dumplings) recipe image

Germkndel (Austrian Yeast Dumplings)

Experience the heavenly delight of Germkndel, soft and fluffy Austrian yeast dumplings filled with rich Powidl plum butter!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Austrian
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 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)
For Cooking:
  • 3/4 cup water
  • 1/4 teaspoon kosher salt
For Serving:
  • 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

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Plastic wrap or a clean kitchen towel
  • Steamer or large pot with a lid
  • Small saucepan

Method
 

Cook Germkndel (Austrian Yeast Dumplings) Like This
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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.

Notes

  • Ensure your yeast is fresh for the best rise.
  • If the dough is too sticky, add a little more flour.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free blend.