The Germknödel Recipe: The Taste of Austria in Your Own Kitchen!
The Germknödel is a culinary delight that often proves popular with skiers, and for good reason. This typical Austrian dish is a kind of luxury bread dumpling, but with a filling that delights the taste buds. Originally created in Tyrol as Austria’s answer to the pancake, it comes with a generous dose of sweetness and savouriness. Not baked, but steamed or boiled in salty water, this dish is always served warm, making it perfect for enjoying after a day on the slopes.
The Story Behind Germknödel
A Germknödel is a large, round dumpling made from airy bread dough. What makes this dish so special is the filling: traditionally, plum compote is used, but you can also opt for other fillings according to your taste. What really sets Germknödel apart is that it isn’t baked but steamed or boiled in salty water. This makes the dish extra light and ensures it’s always served warm, making it ideal for cold winter days.
Ingredients for 5 Germknödel:
For the dough:
• 350 grams of flour
• 20 grams of fresh yeast
• 35 grams of sugar
• 50 ml of lukewarm milk
• 1 egg yolk
• 200 grams of plum compote (or a filling of your choice)
• 40 grams of butter
• 1 tablespoon of rum
• The zest of half a lemon
For the topping:
• 3 tablespoons of poppy seeds
• 3 tablespoons of vanilla sugar
• 70 grams of butter
• Powdered sugar
How to Make Germknödel:
- Prepare the base: Start by checking if all your ingredients are at room temperature. Sift the flour into a large bowl and make a well in the centre. Pour in half of the lukewarm milk, the rum, and the sugar. Stir everything well and let the mixture rest for 15 minutes in a warm place. This is the starter dough.
- Make the dough: In the meantime, whisk the egg yolk with the remaining milk, add a pinch of salt, and the lemon zest. Mix this into the starter dough and beat everything together with a mixer until smooth. Cover the bowl with a clean tea towel and let the dough rest for 20 minutes.
- Form the dumplings: After the dough has risen, divide it into 5 equal parts and shape them into cone-like balls. Make a hole in the centre of each dumpling and fill it with plum compote (or your chosen filling). Seal the dumplings back up and let them rise for another 20 minutes.
- Cook: Bring a large pot of salted water to a boil. Be sure the dumplings don’t touch each other, so if your pot is too small, use two pots. Let the dumplings cook for 12 minutes, turning them halfway through to ensure they cook evenly on both sides.
- Make the topping: Melt the butter in a pan and add the sugar. Stir well until a smooth sauce forms. Pour the warm sauce over the dumplings once they’re out of the water and sprinkle with poppy seeds and powdered sugar for the finishing touch.
Variations and Tips
While plum compote is traditional, you can of course fill your Germknödel with other ingredients. For example, try savoury versions with cheese, bacon, or salami, or go for a different sweet filling such as jam or even chocolate. Feel free to experiment and discover your own favourite version of this delicious dish.
Whether you're looking for a tasty lunch after a day of skiing or just a comforting winter dish for afternoon tea, Germknödel is always a great choice. It’s a simple yet flavourful dish that you can get on the table in no time. So, head into the kitchen and get started with this Austrian comfort food!