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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Germknödel (Plum and Poppy Seed Dumpling)

Serves 4 Difficulty 3/5 Ingredients 15 Steps 13
Germknödel (Plum and Poppy Seed Dumpling)

The Germknödel is a traditional Austrian dish, originating from Viennese and Bohemian cuisines. It is a yeast dumpling filled with plum jam and served with poppy seeds, powdered sugar, and lots of melted butter or vanilla sauce on top.

Ingredients

Dough

  • 2 tbsp active dry yeast
  • 4 cups all-purpose flour
  • 1 tsp salt
  • ⅓ cup white sugar
  • ⅓ cup softened butter
  • 1 cup lukewarm milk
  • 1 egg yolk
  • 1 egg
  • 1 package vanilla sugar or 1 tbsp vanilla extract

Filling

  • 1 ¼ cups plum jam
  • 1 tbsp rum (optional)

Topping

  • ¾ cup ground poppy seeds
  • Powdered sugar
  • ½ cup melted butter
  • Vanilla custard sauce

Steps

Dough

  1. Mix flour, salt, vanilla, eggs and sugar in bowl.
  2. Mix lukewarm milk and yeast in another bowl. Stir until yeast dissolves.
  3. Pour liquid into flour. Knead with softened butter. Add flour if too sticky.
  4. Cover. Rise 1 hour until doubled.

Shaping

  1. Divide dough into 8 pieces. Pat flat and round on board to about 4 inches diameter.
  2. Fill each piece with 1 tablespoon plum jam. Form round dumplings. Seal seam completely.
  3. Place dumplings on board. Cover with dishtowel. Rest 10 minutes.
  1. Boil salted water in large pot.
  2. Add dumplings, about 4 at a time, so they have space to rise.
  3. Simmer 20 minutes with lid on. Do not remove lid, or dumplings will not rise properly.
  4. Remove dumplings to bowl.
  5. Top with poppy seeds and powdered sugar. Pour butter or vanilla sauce over.
  6. Serve right away.

Source. Adapted from “Cookbook:Germknödel (Plum and Poppy Seed Dumpling)” by Wikibooks contributors, revision of 2025-07-11, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Germknödel.JPG by Original uploader was Austria3 at en.wikibooks, CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.