Germknodel is a popular Austrian-German treat that feels a little bit like a dessert and a main course all at once. Found in ski resorts, mountain huts and homely cafés across Austria and southern Germany, this soft, pillowy dumpling is a true comfort food—especially during the colder months.
At first glance, Germknodel looks like a giant steamed bun, generously topped with melted butter and a snowy dusting of ground poppy seeds and icing sugar. But take a spoonful, and you’ll quickly discover the surprise inside: a centre filled with sticky, fruity plum jam known as Powidl.
The dough is made with simple but effective ingredients—wheat flour, yeast (which is where the “Germ” in the name comes from), milk, butter, sugar, and eggs. These ingredients are combined to create a soft, sweet yeast dough that rises beautifully into a light and fluffy dumpling when steamed. The yeast is essential here—it gives the dumpling its airy texture and delicate flavour, making each bite light rather than dense.
The filling, Powidl, is a thick, slow-cooked jam made from plums without any added sugar. It’s slightly tart, which creates a lovely contrast to the sweet dough and buttery topping. The balance between sweet and sour makes Germknodel more interesting than your average pastry, and it’s a big part of its charm.
Once steamed, the dumpling is served piping hot with one of two traditional toppings. Some prefer melted butter drizzled generously over the top, while others opt for a creamy vanilla sauce. Either way, the dumpling is finished off with a sprinkle of ground poppy seeds and icing sugar. The poppy seeds add a subtle nuttiness and a slight crunch, while the icing sugar gives it just the right amount of sweetness.
Though Germknodel is often eaten as a dessert, it’s just as commonly enjoyed as a filling lunch, especially after a chilly day on the ski slopes. It’s warming, satisfying, and has just the right mix of textures and flavours to make it memorable.
In Austria and parts of Germany, Germknodel is a nostalgic, heart-warming dish that brings a smile to the face and warmth to the belly.
Germknodel
Ingredients
For the dough:
- 300 g plain flour
- 7 g dried yeast
- 150 ml warm milk
- 40 g unsalted butter melted
- 30 g caster sugar
- 1 large egg free range
- 1 pinch salt
For the filling:
- 4 tbsp Powidl plum jam or thick prune spread
- ½ tsp ground cinnamon
For the topping:
- 40 g unsalted butter melted
- 3 tbsp poppy seeds ground
- 2 tbsp icing sugar
For the figs:
- 8 medium fresh figs halved
- 1 tbsp honey
- 2 tbsp water
- 1 knob butter
Instructions
- In a large bowl, mix the flour, yeast, and sugar. Add the warm milk, melted butter, egg, and a pinch of salt. Mix into a soft dough and knead for about 10 minutes until smooth and elastic.300 g plain flour, 7 g dried yeast, 150 ml warm milk, 40 g unsalted butter, 30 g caster sugar, 1 large egg, 1 pinch salt
- Cover the bowl with a clean tea towel and let the dough rise in a warm place for 1 hour or until doubled in size.
- Divide the dough into 4 equal pieces. Flatten each into a circle and place a spoonful of Powidl and a 1/4 of the cinnamon in the centre.4 tbsp Powidl, ½ tsp ground cinnamon
- Fold the dough around the filling and pinch to seal. Shape into round dumplings and place seam side down on a floured surface. Cover loosely and let rise for another 20 minutes.
- In a large pot with a steamer insert, bring water to a simmer. Lightly grease the steamer.
- Place the dumplings inside with space between them, cover with a lid, and steam for 15–18 minutes until puffed and cooked through.
- While the dumplings steam, place halved figs in a small pan with butter, honey and water.8 medium fresh figs, 1 tbsp honey, 2 tbsp water, 1 knob butter
- Cover and gently simmer on low heat for about 8 minutes until soft and syrupy.
- Place a Germknödel on each plate, drizzle with melted butter, sprinkle with ground poppy seeds and icing sugar. Add the steamed figs on the side and serve warm.3 tbsp poppy seeds, 2 tbsp icing sugar, 40 g unsalted butter
8 comments
Wasn’t sure about this as never been fond of doughy dishes but this was lively. Added raspberry jam as didn’t have plum and wouldn’t change it.
The dumpling was so soft and light, and that plum jam centre was the perfect tangy surprise. The figs on the side were a lovely touch—sweet and juicy without being overpowering.
The figs brought something fresh and elegant to the plate—loved it!
I didn’t know what to expect, but this was absolutely delicious.
Very nice, but I found the plum jam a little too tart for my liking. The texture of the dumpling was spot on though, and the figs really saved the dish for me.
This dish is pure comfort. The dough was fluffy, not too sweet, and the buttery poppy seed topping added just the right finish.
I’ve had Germknödel before, but never with figs—what a great addition.
Really enjoyable and different.