Germknödel With Plum Butter, Vanilla Sauce, and Poppy Seeds

Name: Germknödel With Plum Butter, Vanilla Sauce, and Poppy Seeds
Prep time: 35 min
Cook time: 25 min
Total time: 2 h 25 min
Yield: 6 large dumplings; 6 servings
Cuisine: International
Ingredients: 400 g all-purpose flour, plus up to 15 g for lightly dusting the work surface if needed; 7 g instant yeast, approximately 2¼ teaspoons; 40 g granulated sugar; 5 g fine salt; 200 ml whole milk, warmed to 38°C (100°F); 1 large egg, approximately 50 g without the shell, at room temperature; 50 g unsalted butter, softened but not melted; 1 teaspoon finely grated lemon zest, approximately 2 g; 150 g thick plum butter, preferably Powidl, divided into 6 portions of 25 g; 10 g unsalted butter, softened, for greasing the parchment; 500 ml whole milk; 100 ml heavy cream, approximately 35–36% fat; 3 large egg yolks, approximately 54 g; 50 g granulated sugar; 2 teaspoons (10 ml) vanilla extract; 30 g finely ground poppy seeds; 30 g powdered sugar

Imperial October 25, 2026October 25, 2026

Quick Recipe Version (TL;DR)

Yield: 6 large dumplings; 6 servings
Prep Time: 35 minutes
Cook Time: 25 minutes; prepare the sauce during the second rise
Total Time: 2 hours 25 minutes, including 85 minutes of rising

Quick Ingredients

Dough: 400 g all-purpose flour, 7 g instant yeast, 40 g granulated sugar, 5 g fine salt, 200 ml whole milk warmed to 38°C (100°F), 1 large egg, 50 g softened unsalted butter, and 1 teaspoon finely grated lemon zest.
Filling: 150 g thick plum butter, preferably Austrian Powidl.
For the steamer: 10 g softened unsalted butter.
Vanilla sauce: 500 ml whole milk, 100 ml heavy cream, 3 large egg yolks, 50 g granulated sugar, and 2 teaspoons (10 ml) vanilla extract.
Topping: 30 g finely ground poppy seeds and 30 g powdered sugar.

Do This

1. Combine the dough ingredients except the butter. Knead in the butter, then continue kneading for 8–10 minutes until smooth.
2. Cover and let rise at 24–27°C (75–81°F) for 60 minutes, until doubled.
3. Divide into 6 pieces, fill each with 25 g plum butter, and pinch firmly closed. Place seam-side down on buttered parchment squares.
4. Cover and proof for 25 minutes. Meanwhile, prepare the vanilla sauce, cooking it gently to 82–84°C (180–183°F), and mix the poppy seeds with the powdered sugar.
5. Steam the dumplings in a large two-tier steamer for 20 minutes without opening the lid. Turn off the heat and leave covered for 5 minutes.
6. Serve immediately in warm vanilla sauce, generously dusted with the poppy-seed mixture.

Why You’ll Love This Recipe

Soft, cloudlike dough: Gentle steaming creates wonderfully fluffy dumplings without turning on the oven.
A beautiful sweet-tart center: Thick plum butter balances the rich dough and creamy vanilla sauce.
A classic Austrian treat: The combination of plum filling, poppy seeds, and vanilla sauce brings Alpine comfort to your kitchen.
Easy to organize: Make the sauce and topping while the filled dumplings complete their second rise.

Grocery List

Produce: 1 lemon, for 1 teaspoon finely grated zest.
Dairy: 700 ml whole milk, 60 g unsalted butter, and 100 ml heavy cream.
Eggs: 4 large eggs; use 1 whole egg and 3 additional yolks. Save the remaining whites for another recipe.
Pantry: 400 g all-purpose flour, 7 g instant yeast, 90 g granulated sugar, 30 g powdered sugar, 5 g fine salt, 150 g thick plum butter, 30 g poppy seeds, and 10 ml vanilla extract.

Full Ingredients

For the Yeast Dough

400 g all-purpose flour, plus up to 15 g for lightly dusting the work surface if needed
7 g instant yeast, approximately 2¼ teaspoons
40 g granulated sugar
5 g fine salt
200 ml whole milk, warmed to 38°C (100°F)
1 large egg, approximately 50 g without the shell, at room temperature
50 g unsalted butter, softened but not melted
1 teaspoon finely grated lemon zest, approximately 2 g

For the Plum Filling and Steamer

150 g thick plum butter, preferably Powidl, divided into 6 portions of 25 g
10 g unsalted butter, softened, for greasing the parchment

For the Warm Vanilla Sauce

500 ml whole milk
100 ml heavy cream, approximately 35–36% fat
3 large egg yolks, approximately 54 g
50 g granulated sugar
2 teaspoons (10 ml) vanilla extract

For the Poppy-Seed Topping

30 g finely ground poppy seeds
30 g powdered sugar

Equipment: A kitchen scale, mixing bowl, saucepan, whisk, instant-read thermometer, and a large two-tier steamer approximately 30 cm (12 inches) wide, with room for 3 dumplings per tier. Cut six 10 cm (4-inch) parchment squares. If your steamer is smaller, cook in batches and allow an additional 25 minutes per batch.

Ingredient note: Powidl is a very thick, deeply concentrated plum butter. Choose a spread that holds its shape on a spoon; runny plum jam is more likely to leak through the seams.

Germknödel With Plum Butter, Vanilla Sauce, and Poppy Seeds – Closeup

Step-by-Step Instructions

Step 1: Mix the dough

Warm the 200 ml milk to 38°C (100°F). In a large bowl or the bowl of a stand mixer, combine the flour, instant yeast, granulated sugar, and salt. Add the warm milk, whole egg, and lemon zest. Mix with a wooden spoon or dough hook until no dry flour remains, about 3 minutes.

Add the softened butter in 3 portions, mixing after each addition. The dough may look slippery at first, but it will come together as you knead.

Step 2: Knead and let the dough rise

Knead with a dough hook on low to medium-low speed for 8–10 minutes, or by hand for 10–12 minutes, until smooth, elastic, and slightly tacky. If kneading by hand, use only enough of the extra flour to prevent persistent sticking; too much flour makes the dumplings heavy.

Shape into a ball and place in the mixing bowl. Cover with a lid or a clean, lightly damp kitchen towel. Let rise in a draft-free spot at 24–27°C (75–81°F) for approximately 60 minutes, until doubled in volume. A cooler kitchen will require more time.

Step 3: Fill and seal the dumplings

Spread the 10 g softened butter over the six parchment squares. Gently press the risen dough to release large air bubbles, then divide it into 6 equal pieces, approximately 126 g each.

Flatten each piece into a circle about 12 cm (4¾ inches) across, keeping the center slightly thicker than the edges. Place 25 g plum butter in the center. Pull the edges up around the filling and pinch them together firmly, keeping plum butter away from the sealing edges.

Check that there are no gaps, then gently round each dumpling and place it seam-side down on a prepared parchment square. Do not flatten the filled dumplings.

Step 4: Proof the dumplings and prepare the steamer

Arrange 3 dumplings in each steamer tier, leaving at least 3 cm (1¼ inches) between them and enough overhead space for expansion. The parchment should sit only beneath each dumpling, not cover the entire basket. Cover loosely and let rise for 25 minutes at 24–27°C (75–81°F), until visibly puffy.

During the final 10 minutes of proofing, add approximately 5 cm (2 inches) of water to the steamer base, keeping the water at least 2.5 cm (1 inch) below the lowest steaming surface. Bring to a boil, then adjust the heat to maintain steady steam. Make sure there is enough water for 20 minutes of steaming without the pot boiling dry.

Step 5: Make the vanilla sauce and poppy-seed topping

While the dumplings proof, heat the 500 ml milk and 100 ml cream in a saucepan over medium-low heat for approximately 4–5 minutes, until steaming and about 70°C (158°F). Do not boil.

In a heatproof bowl, immediately whisk the egg yolks with the 50 g granulated sugar until combined. Slowly pour about one-third of the hot milk mixture into the yolks, whisking constantly. Pour everything back into the saucepan.

Cook over low heat for approximately 5–7 minutes, stirring continuously with a spatula and scraping the bottom and corners, until the sauce reaches 82–84°C (180–183°F). It should lightly coat the back of a spoon but remain pourable. Do not let it boil. Remove from the heat and stir in the vanilla extract. Strain through a fine-mesh sieve if desired.

Keep the sauce warm in a heatproof bowl set over warm water, stirring occasionally, for up to 30 minutes. In a separate small bowl, combine the ground poppy seeds and powdered sugar. If starting with whole poppy seeds, grind them in a spice grinder using short pulses before mixing with the sugar.

Step 6: Steam until fluffy

Set the filled steamer tiers over the steadily steaming water and cover with a well-fitting lid. Steam for 20 minutes without lifting the lid. Maintain steady steam rather than a violent boil; sudden heat loss can cause the dumplings to collapse.

Turn off the heat and leave the steamer covered for 5 minutes. Lift the lid away from you so condensation does not drip onto the dumplings. They should feel springy, with no wet or gummy dough. For a temperature check, insert a thermometer into the thick dough beside the filling; it should reach at least 90°C (194°F). If necessary, steam for another 3 minutes.

Step 7: Add the sauce and serve

Spoon approximately one-sixth of the warm vanilla sauce into each of 6 shallow bowls. Carefully transfer a dumpling to each bowl using a wide spatula, removing its parchment square.

Dust each dumpling generously with one-sixth of the poppy-seed and powdered-sugar mixture. Serve immediately while the dough is soft and warm. Cut through the center at the table to reveal the dark plum filling.

Pro Tips

Choose thick plum butter: A firm filling is easier to enclose and much less likely to leak. If yours is loose, simmer it gently until thick, then cool completely before weighing out 150 g.
Keep the sealing edges clean: Even a small smear of filling can stop the dough from sticking to itself.
Watch the dough, not just the clock: The first rise should double the dough; the second should make the shaped dumplings noticeably puffy. Rising times vary with room temperature.
Give them breathing room: Crowded dumplings can stick together and cook unevenly. Use two tiers or work in batches rather than squeezing them into a small basket.
Grind the poppy seeds: Grinding releases their nutty flavor and gives the topping its characteristic fine, speckled texture.

Variations

Cinnamon-plum filling: Stir ¼ teaspoon ground cinnamon into the 150 g plum butter before dividing it among the dumplings.
Vanilla bean sauce: Replace the vanilla extract with 1 vanilla bean. Split and scrape it, heat the seeds and pod with the milk and cream, and remove the pod before tempering the yolks.
Traditional melted-butter serving: For a richer, less saucy variation, omit the vanilla sauce and drizzle each dumpling with 15 g melted unsalted butter before adding the poppy-seed topping.

Storage & Make-Ahead

Refrigerate: Germknödel are best freshly steamed. Cool leftovers and refrigerate the dumplings, sauce, and topping separately within 2 hours. Store the dumplings and sauce in airtight containers for up to 2 days. Keep the dry poppy-seed mixture refrigerated in a sealed container for up to 1 week.

Reheat: Steam chilled dumplings for 10–12 minutes, or until the center reaches 74°C (165°F). Reheat the vanilla sauce gently over low heat, stirring constantly, until it reaches 74°C (165°F); do not boil. Add 1–2 tablespoons of milk if needed to restore its pouring consistency.

Make the dough ahead: After kneading, cover and refrigerate the dough for 8–12 hours instead of giving it the warm first rise. Let it stand at room temperature for 45–60 minutes before dividing and filling, then complete the second rise and steam as directed. Chilled dough may need a longer second rise.

Freeze: Freeze cooled, cooked dumplings without sauce or topping for up to 2 months. Thaw overnight in the refrigerator, then steam until the center reaches 74°C (165°F). The custard-style sauce is best made fresh rather than frozen.

Nutrition (per serving)

Estimated for 1 dumpling with one-sixth of the vanilla sauce and poppy-seed topping. Values vary with the plum butter and dairy products used.