|Place of origin||Germany and Austria|
|Main ingredients||Yeast dough, sugar, fat (usually butter), poppy seeds, sugar, spicy plum jam|
Germknödel ([ˈɡɛɐ̯mˌknøːdl̩] in Austrian German) is a fluffy yeast dough dumpling, filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top. 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 with sugar and fat, usually butter, added to the dough. The dumpling is filled with Powidl, a sweet plum jam flavoured with cloves and cinnamon. The dumpling is steamed and then served while still hot with either melted butter or vanilla dessert sauce, and topped with crushed poppy seeds and sugar.
The main difference between Germknödel and a related dish, Dampfnudel, is that the former is either steamed or boiled in salted water, whereas the latter is fried and steamed in a mixture of milk and butter.
- Aldred, Jessica (February 7, 2015). "Great little ski resorts: Alpbach, Tyrol, Austria". The Guardian. Retrieved November 5, 2016.
- Erhard Spacek, Neue böhmische Küche: ...und Weine aus Böhmen und Mähren. 2005. ISBN 978-3-85002-545-4
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[[Category:Ashkenazi Jewish cuisine]