Yeast Dumplings with Powidl Like in Austria

5 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine European
Servings 4 people


For the yeast dumplings

  • 250 g Flour
  • 125 ml Warm milk
  • 18 g Fresh yeast
  • Salt
  • 40 g Butter
  • 40 g Sugar
  • 1 Egg


  • 40 g Plum Jam (Powidl)


  • 50 g Butter
  • Powdered sugar
  • Poppy seeds (optional)


Make pre-dough

  • First, the pre-dough is made. To do this, crumble the yeast in a bowl with the flour. Add about half of the sugar and the milk (lukewarm). Mix roughly with a spoon and cover and let rise in a warm place for 20 minutes.

Make the main dough

  • After 20 minutes, add the butter to the warm milk and let it melt in a saucepan or in the microwave. Then add to the pre-dough together with the salt, the remaining sugar and the egg. Knead everything well. Cover again and let rise in a warm place for 30 minutes. It should roughly double.

Make yeast dumplings

  • Knead the dough briefly while adding a little flour. Then divide into 4 equal parts. Shape the pieces into small balls and let rise uncovered for 15 minutes. Then press the balls flat and shape them into circles. Put 1-2 teaspoons of the plum jam in the middle. Moisten the edge of the dough circles with a little water. Then gradually pull the edges up and card them together until the dumpling is tightly closed.

Steaming dumplings

  • If you have a damper, you will of course use it. Alternatively, we used a large saucepan with a little water, a pasta strainer and a saucepan lid. Bring some water to the boil in the pot. Then set the heat to medium. Place 1-2 yeast dumplings in the noodle sieve. Place the pasta sieve on the pot and close it with the pot lid so that no water vapor can escape. The sieve should not come into contact with the water. The yeast dumplings are steamed in this way for 20 minutes.

Garnish yeast dumplings

  • Germ dumplings can be garnished with either vanilla sauce or butter. We decided on the variant with butter. Place the yeast dumplings on a plate, pour some melted butter over it. Sprinkle with powdered sugar (and optionally some poppy seeds). Good Appetite!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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