🥟 Germknödel
Germknödel is a large, fluffy Austrian yeast dumpling filled with spiced plum jam (powidl), steamed until soft and served drenched in melted butter and a sweet mix of ground poppy seeds and sugar. It is pillowy and light in texture, with a dark, tangy-sweet centre. It is eaten as a dessert or a sweet main, especially at ski huts in winter.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g flour
- 7 g dried yeast
- 150 ml lukewarm water
- 1 tbsp sugar and a pinch of salt
- 120 g plum jam (powidl)
- 60 g butter, melted
- 40 g ground poppy seeds mixed with 30 g sugar
Method
- Mix the dough ingredients into a soft dough, knead for 5 minutes and leave to rise for 1 hour.
- Divide into 4 balls, flatten each, put 1 tbsp plum jam in the centre and seal well.
- Leave the dumplings to rise for 20 minutes on a floured board.
- Steam over simmering water, covered, for 15–18 minutes without lifting the lid.
- Pour over melted butter and sprinkle with the poppy seed and sugar mixture.
How to make it lighter
- Drizzle 1 tsp of butter per dumpling instead of a full pour (1 tbsp butter ≈ 100 kcal).
- Use less sugar in the poppy seed topping — the jam is already sweet.
- Share one dumpling as a dessert after a light meal rather than eating it as an extra course.
History
Germknödel are part of the Austrian and Bohemian tradition of sweet dumplings, and "Germ" is the Austrian word for yeast. Today they are a fixture of mountain huts and cafés in Austria and southern Germany.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →