Germknödel

Germknödel is a traditional Austrian and Bavarian dish, often enjoyed as a dessert or main course. It is a large, yeast-based dumpling filled with powidl, a sweet and spiced plum jam, and served with melted butter and a mixture of poppy seeds and powdered sugar on top.

History

The origins of the Germknödel can be traced back to the Habsburg Empire, where it was a popular dish among the aristocracy. The recipe was later adopted by the common people and spread throughout the regions of Austria and Bavaria.

Preparation

The dough for a Germknödel is made from yeast, flour, sugar, milk, eggs, and butter. After the ingredients are mixed together, the dough is left to rise for a few hours. Once the dough has risen, it is divided into portions and each portion is filled with powidl, a type of plum jam. The filled dumplings are then steamed until they are fluffy and light.

The traditional topping for a Germknödel is a mixture of melted butter, poppy seeds, and powdered sugar. However, variations of the dish may include other toppings such as vanilla sauce, whipped cream, or fruit compote.

Cultural Significance

Germknödel is a popular dish in Austria and Bavaria, especially during the winter months. It is often served at Christmas markets and other festive occasions. In addition, it is a common dish in Austrian and Bavarian ski resorts, where it is enjoyed as a warming and filling meal after a day on the slopes.

See Also

• List of Austrian dishes
• List of German dishes
• List of dumplings

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  Germknödel with butter sauce at Gaislachalm, Sölden