Austrian Germknödel - Austrian Yeast Dumplings Recipe (2024)

FAQs

How to cook germknodel? ›

Bring a large pan of salted water to the boil (the dumplings need lots of space to rise) and add the dumplings (if necessary cook in two batches). Bring the water back to the boil, then lower the heat and simmer the dumplings for 15 minutes with the lid on.

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.

Beautiful Königssee in the Berchtesgarden region of Bavaria, where I spent many summer and winter vacations. 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.

MAIN INGREDIENTS

The dumplings are typically made with boiled and mashed potatoes, flour, egg yolks, ground semolina wheat, butter, and salt. Some versions call for coating the boiled and stuffed dumplings with buttered breadcrumbs before frying them.

Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.

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

Knödel (you pronounce the "k") means dumpling in German. My mother used to make this dish a lot when I was small because it's a good way to use up stale bread.

Pierogi (Eastern European filled dumplings)

Knödel are used in various dishes in Austrian, German, Slovak and Czech cuisine. From these regions, Knödel spread throughout Europe. Klöße are also large dumplings, steamed or boiled in hot water, made of dough from grated raw or mashed potatoes, eggs and flour.

Dim sims differ from typical Chinese dumplings in that they are often much larger, have a thicker, doughier skin and are shaped more robustly. They are primarily sold in fish and chip shops, service stations, corner shops, and some Chinese restaurants and takeaway outlets in Australia.

What to eat with Knödel? ›

You will usually see these potato dumplings, or Kartoffelklöße (pronounced kartoff-el-kleuz-ze) or Knödel, on the side of our favourite meat dishes, like Sauerbraten, Roast Pork or Beef Rouladen.

It's so easy to make them at home and they taste so much better! Spaetzle are made with flour, eggs, and milk (or water) – you could say they are German egg noodles.

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.

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.

Following the introduction of the potato to Europe, the German “kartoffel klöße,” or potato dumpling, emerged in northern Germany¹³.