Germknödel: Steamed Yeast Dumplings with Plum Jam and Poppy Seeds

Why You’ll Love This Recipe

• Soft, cloud-like yeast dumplings with a hidden pocket of rich, tangy plum jam in the center.
• Classic Austrian comfort food: warm, fragrant, and perfect for cold days or cozy dessert nights.
• Choose your favorite topping: simple melted butter or a silky vanilla sauce, both finished with poppy seeds and sugar.
• Make-ahead friendly and surprisingly simple once you understand the basic dough and steaming technique.

Grocery List

• Produce: Lemon (for optional zest)
• Dairy: Milk, heavy cream (for vanilla sauce), unsalted butter, eggs
• Pantry: All-purpose flour, sugar, powdered sugar, instant yeast, plum jam or powidl, poppy seeds, cornstarch, vanilla extract (or vanilla bean/vanilla sugar), salt

Full Ingredients

For the Sweet Yeast Dough

• 1 cup (250 ml) milk, lukewarm (about 100–105°F / 38–40°C)
• 2 ¼ tsp (7 g) instant dry yeast (or 1 packet active dry yeast)
• ¼ cup + 1 tbsp (60 g) granulated sugar
• 3 ¼ cups (400 g) all-purpose flour
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 4 tbsp (60 g) unsalted butter, melted and cooled slightly
• ½ tsp fine salt
• 1 tsp vanilla extract or 1 sachet vanilla sugar
• Finely grated zest of ½ lemon (optional, but traditional and very nice)

For the Plum Filling

• ½–⅔ cup (150–180 g) thick plum jam or powidl (Austrian plum butter)
• 1–2 tbsp dark rum (optional, for flavor)
• ¼ tsp ground cinnamon (optional)

For the Vanilla Sauce (Optional but Delicious)

• 2 cups (500 ml) whole milk
• ½ cup (120 ml) heavy cream
• 3 large egg yolks
• 3 tbsp (35–40 g) granulated sugar
• 1 tbsp (8 g) cornstarch
• 2 tsp vanilla extract or seeds from 1 vanilla bean
• Pinch of salt

For Serving

• 4 tbsp (60 g) unsalted butter, melted and warm (if not using vanilla sauce, you may want up to 6 tbsp / 90 g)
• 3 tbsp (20–25 g) poppy seeds, finely ground or very finely chopped if possible
• 3–4 tbsp powdered (confectioners’) sugar, or to taste

Step-by-Step Instructions

Step 1: Make the yeast starter and dough

Gently warm the milk until just lukewarm (about body temperature; it should feel warm but not hot on your finger). Pour it into a mixing bowl and whisk in the sugar and yeast. Let the mixture stand for 5–10 minutes until it looks foamy on top; this shows the yeast is active.

Add the egg, egg yolk, vanilla, melted (slightly cooled) butter, and lemon zest, and whisk to combine. Add the flour and salt. Stir with a wooden spoon or dough hook until a shaggy dough forms. If using a stand mixer, knead on medium-low speed for 8–10 minutes; if kneading by hand, turn the dough onto a lightly floured surface and knead for about 10 minutes. The dough should become smooth, elastic, and just slightly tacky but not sticky. If it is very sticky, lightly dust with more flour, 1 tbsp at a time.

Step 2: Let the dough rise until doubled

Shape the dough into a ball and place it in a lightly oiled bowl. Turn it to coat all sides, then cover the bowl tightly with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free spot for about 1 hour, or until doubled in size. If your kitchen is cool, this may take up to 75–90 minutes. While the dough rises, prepare the filling by stirring the plum jam with rum and cinnamon, if using. If your jam is very runny, you can briefly simmer it to thicken or stir in 1–2 tbsp fine dry breadcrumbs so it holds its shape better inside the dumplings.

Step 3: Portion, fill, and shape the dumplings

Once the dough has doubled, gently punch it down to release excess air. Turn it out onto a lightly floured surface and divide it into 4 equal pieces (weighing them gives the most even result). Shape each piece into a rough ball, then flatten it into a disc about 4–5 inches (10–12 cm) in diameter, keeping the center slightly thicker than the edges.

Place 1–2 heaping tablespoons of plum filling in the center of each disc. Carefully gather the edges of the dough up and over the filling, pinching them very firmly together so the jam is completely enclosed. Turn each dumpling seam-side down and gently roll it between your hands or on the work surface to form a smooth, tight ball. Take your time here: well-sealed dumplings are less likely to leak filling while steaming.

Step 4: Proof the dumplings a second time

Line a tray or board with parchment paper and dust it lightly with flour. Place the dumplings seam-side down on the parchment, leaving enough space between them to expand. Cover loosely with a clean kitchen towel or lightly greased plastic wrap so they do not dry out. Let them rise for 20–30 minutes, until noticeably puffed. During this time, set up your steaming equipment: a large pot with a tight-fitting lid and a steamer insert or metal colander that fits inside without touching the water works well.

Step 5: Steam the dumplings until fluffy

Pour a few inches (about 2–3 inches / 5–7 cm) of water into the pot and bring it to a gentle simmer, not a full rolling boil. Lightly oil or butter the steamer insert or line it with small squares of parchment to prevent sticking. Carefully transfer the risen dumplings into the steamer, seam-side down, leaving room so they do not touch once expanded. You may need to cook them in two batches depending on the size of your pot.

Cover the pot tightly and steam over gentle simmer (medium-low heat) for 15–18 minutes. Try not to lift the lid during the first 12–15 minutes, as the sudden drop in temperature can cause the dumplings to collapse. When done, the dumplings will be greatly puffed, matte on the surface, and feel light and springy if gently touched. Remove them carefully with a spatula to avoid tearing.

Step 6: Make the vanilla sauce (if using)

While the dumplings steam, prepare the vanilla sauce. In a saucepan, whisk together the egg yolks, sugar, cornstarch, and a splash of the milk until smooth and lump-free. Gradually whisk in the remaining milk and the cream, then add vanilla and a small pinch of salt. Place the pan over low to medium-low heat and cook, stirring constantly with a heatproof spatula or whisk, until the mixture thickens slightly and coats the back of a spoon. This usually takes 6–10 minutes; do not let it come to a full boil or the yolks may curdle.

Once thickened, remove from the heat. If you see any small lumps, strain the sauce through a fine-mesh sieve into a jug or bowl. Keep warm until serving; if it thickens too much, whisk in a tablespoon or two of warm milk to loosen.

Step 7: Assemble and serve the Germknödel

Melt the serving butter in a small saucepan or microwave until just liquid and warm. In a small bowl, mix the poppy seeds and powdered sugar. For each portion, place one hot Germknödel in a shallow bowl or rimmed plate. Either drizzle generously with melted butter or ladle warm vanilla sauce around the dumpling (or use a little of both for extra richness). Sprinkle a very generous amount of the poppy seed–sugar mixture over the top so it forms a dark, speckled cap.

Serve immediately while the dumplings are hot and fluffy and the filling is warm. When you cut into the Germknödel, the soft dough should give way to a fragrant pocket of plum jam that mingles with the butter or vanilla sauce on the plate.

Pro Tips

• Temperature matters for yeast: Lukewarm milk (not hot) helps the yeast activate. If it feels uncomfortably hot on your finger, let it cool before adding the yeast.
• Seal the filling well: Pinch the dough seams firmly and then gently roll the dumpling seam-side down to smooth. Any gaps can cause the plum filling to leak during steaming.
• Keep the steam gentle, not violent: Maintain a gentle simmer under the steamer. A vigorous boil can make the dumplings tough or cause them to bang around and deform.
• Do not overcrowd the steamer: The dumplings expand a lot. Give them room so they do not stick to each other and cook evenly.
• Grind the poppy seeds if you can: Lightly ground poppy seeds have a softer texture and release more flavor, giving a more authentic Austrian taste.

Variations

• Classic butter-only version: Skip the vanilla sauce and simply drench the hot dumplings with plenty of melted butter, then top with poppy seeds and sugar. This is the simplest and most traditional ski-lodge style.
• Mini Germknödel: Make 8 smaller dumplings instead of 4 large ones. Reduce steaming time to about 10–12 minutes. Great for buffets or when you want smaller portions.
• Different fillings: While plum is traditional, you can experiment with thick apricot jam or cherry jam, as long as it is not too runny.

Storage & Make-Ahead

Germknödel are best enjoyed fresh and hot, but they do store reasonably well. Once cooled, keep leftover dumplings in an airtight container in the refrigerator for up to 2 days. Reheat them gently by steaming for 5–7 minutes, or in the microwave covered with a damp paper towel until warmed through; steaming gives the best texture. The vanilla sauce can be made up to 2 days ahead and refrigerated; reheat very gently over low heat, stirring and thinning with a splash of milk if needed. You can also freeze cooked, cooled dumplings (without sauce) for up to 2 months; thaw overnight in the fridge and re-steam before serving. The dough itself can be prepared earlier in the day and left to rise slowly in the refrigerator, then shaped, proofed, and steamed when you are ready.

Nutrition (per serving)

Approximate values for 1 large dumpling with a moderate amount of vanilla sauce, butter, and poppy seed–sugar topping: about 650 calories, 24 g fat, 90 g carbohydrates, 13 g protein, 3 g fiber, and 30–35 g sugar. Values will vary depending on how much sauce, butter, and sugar you use and the exact brands of ingredients.