Germknödel (Austrian Plum Jam Yeast Dumplings)

Nov 3, 2026 · By VanillaGoods

Baking Quick breads Vanilla: Extract Medium

Germknödel (Austrian Plum Jam Yeast Dumplings)

Germknödel are large, fluffy, cloud-soft steamed yeast dumplings hiding a center of thick plum jam, finished with melted butter and a snowy mix of ground poppy seeds and sugar. This is the classic ski-hut dessert. Makes 8 dumplings in about 3 hr 35 min.

Prep 45 min

Cook 20 min

Cooling 2 hr 30 min

Total 3 hr 35 min

Yield 8 dumplings

Ingredients

Adjust yield

dumplings

3 ⅓ cups (420 g)all-purpose flour
¼ oz (6 g)instant yeast
¾ tsp (4 g)salt
¼ cup (50 g)granulated sugar
14 tbsp (210 ml)whole milk, lukewarm
4 tbsp (55 g)unsalted butter, melted and cooled, for the dough
1 (50 g)egg
1 (18 g)egg yolk
1 ½ tsp (3 g)lemon zest
1 tsp (5 ml)vanilla extract
1 cup (240 g)thick plum jam or plum butter (powidl)
½ cup (80 g)ground poppy seeds
7 tbsp (50 g)powdered sugar
¼ cup (60 g)unsalted butter, melted, for the to serve

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Instructions

Whisk the flour, yeast, salt, sugar and lemon zest. Add the milk, melted butter, egg, egg yolk and vanilla and knead for 8 to 10 minutes until smooth and soft.
Cover and let rise in a warm spot for 1 to 1.5 hours, until doubled.
Punch down the dough and divide it into 8 equal pieces. Flatten each into a 4-inch (10 cm) round.
Place a heaping tablespoon (30 g) of jam in the center of each, pull the dough up around it and pinch the seam tightly shut so the jam cannot leak.
Set the dumplings seam-side down on a floured tray, cover with a towel and let rise 30 to 45 minutes until puffy.
Steam in batches in a lidded steamer lined with parchment for 16 to 18 minutes over a steady boil, without lifting the lid until the last 2 minutes. A dumpling is done when it springs back when pressed gently and the dough is no longer sticky.
Mix the ground poppy seeds with the powdered sugar. Serve each dumpling hot with melted butter over the top and a thick coat of the poppy mixture.

Tips

Keep the jam thick; thin jam will burst the seam.
A bamboo steamer or a pot with a cloth-covered lid stops condensation dripping on the dough.
Dumplings are best eaten right away because they stiffen as they cool.
Good with vanilla sauce or hot spiced tea.

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Recipe FAQ

How long does it take to make germknödel (austrian plum jam yeast dumplings)?

Plan on 45 minutes of prep and 20 minutes of cooking, plus 2 hours 30 minutes to chill. The recipe makes 8 dumplings.

How should I store germknödel (austrian plum jam yeast dumplings)?

Refrigerate cooked dumplings covered up to 2 days and re-steam 8 to 10 minutes. Store the poppy sugar separately.

Can I make germknödel (austrian plum jam yeast dumplings) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A big steamed yeast dumpling filled with plum butter and served with melted butter and poppy seed sugar, popular in Austrian and Bavarian Alpine regions. Serve it with vanilla sauce or hot spiced tea.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

647 Calories / serving

42.8g Fat

57.1g Carbs

9.8g Protein

14.4g Sugar

Whole recipe (8 servings): ~5176 cal · 342g fat · 457g carbs · 78g protein · 115g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.