Germknödel (Austrian Yeast Dumplings)

Like German Semmelknödel, which are bread dumplings, and Kartoffelklöße, which are potato dumplings, Germknödel are likewise dumplings but they are yeast dumplings. Specifically they are steamed yeast dumplings. Even more specifically, they are steamed yeast dumplings that are filled with plum preserves (called Powidl) and served with browned butter, crushed poppy seeds and powdered sugar. The word “Germ” is an older German word for yeast and “Knödel” means dumpling. In some areas Germknödel are also called “Süße Klöße”, or sweet dumplings.

Germknoedel is of Bohemian origin, meaning the former Bohemia region of the Hapsburg Austrian Empire which is now present day Czech Republic, which explains why this dish is also enjoyed in Czechia. It made its way to Austria and into Bavaria and it is these three regions that share Germknödel as part of their culinary heritage.

• 4 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons active dry yeast , or instant yeast
• 1/2 teaspoon kosher salt
• 1 cup milk , room temperature
• 4 tablespoons unsalted butter , melted but not too hot
• 1 egg , room temperature
• 1 cup Powidl (Austrian plum butter) , click link for my German Pflaumenmus recipe which is the same thing

• 3/4 cup water
• 1/4 teaspoon kosher salt

• 1 stick browned butter
• 1/2 cup crushed poppy seeds
• 1/2 cup powdered sugar
• homemade vanilla sauce 

• 6 pound Italian plums ,halved and pits removed
• 4 cups sugar ,or combination of white and brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves

• 1 3/4 cup whole milk
• 1/2 cup heavy cream
• 1 vanilla bean, scraped OR 1 tablespoon quality pure vanilla extract
• 1/4 cup granulated sugar
• 2 large egg yolks
• 3 teaspoons cornstarch
• 1/8 teaspoon salt