Austrian Germknödel - Austrian Yeast Dumplings Recipe (2024)

FAQs

What is a Germknodel in English? ›

Germknödel ([ˈɡɛɐ̯mˌknøːdl̩] in Austrian German) is a fluffy yeast dough dumpling (knödel), filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top.

The Semmel Knoedel recipe is pretty standard: Diced hardened bread rolls, onions, butter, fresh parsley, milk, eggs, salt, pepper and often a dash of freshly ground nutmeg. Another variation, Speckknödel (bacon dumplings), are prepared exactly the same way only they have the addition of cooked bacon.

MAIN INGREDIENTS

The dumplings are typically made with boiled and mashed potatoes, flour, egg yolks, ground semolina wheat, butter, and salt.

It is thought to have originated in Bavaria, which is an area in southern Germany, and it has been appreciated by generations of people in both Germany and Austria. Traditionally, a sourdough starter was utilised in the production of germknodel, and the pastry was stuffed with either fruit or cheese.

Germknödel are a traditional German/Austrian yeast dumpling, filled with plum butter or jam and topped with poppy seeds and sugar. You could think of it as a steamed sweet bread, and it makes a wonderfully comforting, warming treat.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt.

Pierogi (Eastern European filled dumplings)

Serve with your Rouladen, Sauerbraten, or Roast Pork! If you have ones in the family that want to see Spätzle (little dumpling noodles) or mashed potatoes on the table as well (a la Monica and that Turkey Dinner episode), you may want to make a half batch of both these Knödel and the Spätzle.

A dim sim is Chinese-inspired meat and vegetable dumpling-style snack food, popular in Australia and to a lesser extent in New Zealand.

"Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage.

What are dumplings traditionally made of? ›

Dumplings are most commonly formed from flour or meal bound with egg and then simmered in water or gravy stock until they take on a light cakey texture. Many recipes call for herbs, onions, grated cheese, or chopped meat to be rolled into the dough before cooking.

The Chinese had figured out how to grind flour about 300 years earlier, which led to noodles and, eventually, dumplings. Some say that the first dumplings were made with lamb and pepper, but since then, they have adapted. Most dumplings now have a pork mixture as their filling.

Spätzle are German homemade egg noodles made from eggs, flour, milk, and butter. Spätzle are prepared using a Spätzle press (what my family grew up using). My Swiss friend likes using a Spätzleschaber (Spätzle grater) like the one, making round little Spätzle called Knopfle.

Dumplings are a favorite food throughout Germany. They are known as Klösse in Western and Northern Germany, and Knödel in South-Eastern Germany. Dumplings are made out of a dough (ingredients vary depending on the type of dumpling), most often formed into a ball-shape, then boiled or steamed in salt water.