Germknödel

Germknödel

Germknödel with vanilla sauce

Type: Sweet dumpling

Place of origin: Germany and Austria

Main ingredients: Yeast dough, sugar, fat (usually butter), poppy seeds, sugar, spiced plum jam

Media: Germknödel

Germknödel (Austrian German pronunciation: [ˈɡɛɐ̯mˌknøːdl̩]) is a sweet, fluffy, yeast dough dumpling (Knödel), filled with spiced plum jam, topped with a mix of poppy seeds and sugar, and served with melted butter. It is occasionally, even though less traditional, served with vanilla cream sauce instead. It is a culinary specialty of Austria and Bavaria. The dish is served both as a dessert and as a main course.

Germknödel is usually a spherical or bun-shaped dessert. The dessert's main ingredient is a yeast dough enriched with sugar and fat, usually butter. The dumpling is filled with Powidl, a sweet plum jam flavoured with cloves and cinnamon. The dumpling is steamed and served while hot with melted butter or vanilla sauce, and topped with crushed poppy seeds and sugar.

Austrian Germknödel (Germ being the exclusively Austrian word for yeast) is similar to the German and Alsatian dish Dampfnudel, an unfilled dumpling that can in some regions also be steamed or boiled in salt water and served with savoury side dishes. Bavarian Dampfnudeln and Austrian Germknödel are steamed (and in the end of the cooking process, as the milk has evaporated, become lightly fried) in a small amount of a mixture of milk and butter and always served as a sweet meal.

Steamed sweet dumplings (buchty na pare) are also a typical food in Slovakia and Czechia, usually filled with plum marmalade and often served during winter by ski resort restaurants.