Germknödel (Steamed Plum Dumplings) | German Recipes

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Germknödel, a traditional German and Austrian treat, is a steamed yeast dumpling filled with a tangy plum jam, typically served with a buttery poppy seed topping. This comforting dessert is especially popular during the winter season and is perfect for Christmas celebrations. The dough is light and airy, while the plum filling provides a delightful contrast of sweetness and tanginess. Whether you’re enjoying it as a dessert or a cozy winter snack, Germknödel brings warmth and joy to every bite.

Difficulty: Intermediate
Prep Time: 20 mins
Cook Time: 15 mins
Rest Time: 1 hr 20 mins
Total Time: 1 hr 55 mins
Cooking Temp: 100°C (steaming)
Estimated Cost: $10
Calories: 320 kcal per serving
Best Season: Winter

Ingredients:

• 2 cups all-purpose flour
• 1 packet (7g) active dry yeast
• 3 tbsp sugar
• 1/2 cup warm milk (about 37°C)
• 1 large egg
• 3 tbsp unsalted butter, melted (plus extra for topping)
• 1/4 tsp salt
• 1/2 cup plum jam (Powidl or another thick plum jam)
• 2 tbsp ground poppy seeds (for topping)
• 2 tbsp powdered sugar (for topping)

Instructions:

1. Prepare the yeast dough: In a small bowl, dissolve the yeast in the warm milk along with 1 tbsp of sugar. Let sit for 5-10 minutes until foamy.
2. Make the dough: In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the foamy yeast mixture, egg, and melted butter. Mix until a dough forms, then knead for about 8-10 minutes until smooth and elastic.
3. Let the dough rise: Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm place for 1 hour, or until it has doubled in size.
4. Fill the dumplings: Once the dough has risen, punch it down and divide it into 4-6 equal portions. Flatten each portion into a small disk, add a spoonful of plum jam in the center, and carefully pinch the edges to seal, forming a ball.
5. Second rise: Place the filled dumplings on a lightly floured surface, cover with a towel, and let them rise for another 20 minutes.
6. Steam the dumplings: Bring a pot of water to a gentle simmer, placing a steamer basket or cloth over the pot. Place the dumplings in the steamer, cover, and steam for about 15 minutes at 100°C until they’re soft and fully cooked.
7. Prepare the topping: While the dumplings are steaming, melt some butter. In a small bowl, mix the ground poppy seeds and powdered sugar.
8. Serve: Drizzle the steamed dumplings with melted butter and sprinkle with the poppy seed and powdered sugar mixture. Serve warm and enjoy!

Nutrition Facts (per serving)

• Calories: 320 kcal
• Calories from Fat: 100 kcal
• Total Fat: 11g
• Saturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 120mg
• Potassium: 110mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 6g
• Vitamin A: 300 IU
• Vitamin C: 0 mg
• Calcium: 40 mg
• Iron: 2 mg
• Vitamin D: 1 mcg
• Vitamin E: 0.5 mg
• Vitamin K: 2 mcg
• Thiamin: 0.2 mg
• Riboflavin: 0.1 mg
• Niacin: 1 mg
• Vitamin B6: 0.05 mg
• Folate: 30 mcg
• Vitamin B12: 0.2 mcg
• Phosphorus: 70 mg
• Magnesium: 10 mg
• Zinc: 0.4 mg
• Copper: 0.1 mg
• Manganese: 0.2 mg

Notes:

• Storage: Leftover Germknödel can be stored in an airtight container in the refrigerator for up to 2 days. Reheat by steaming briefly or microwaving for 15-20 seconds.
• Customization: Substitute the plum jam with other fruit preserves, such as apricot or berry, for a different flavor.
• Serving Suggestion: Top with vanilla sauce or a sprinkle of cinnamon for a variation in flavor.
• Make Ahead: Prepare the dough and assemble the dumplings in advance; refrigerate overnight and steam when ready to serve.