German Poppy Seed Knödel
Poppy seed knödel is a classic dish in German and Austrian sweet cuisine, traditionally prepared for Lent or festive occasions. The dish originates from the time of the Austro-Hungarian Empire, where poppy seeds were a popular ingredient in desserts. As the steaming curd cheese dumplings meet the buttery breadcrumbs and poppy seed mixture, they fill the kitchen with a heavenly aroma – evoking a true childhood memory. The secret to poppy seed knödel lies in the fresh, strained curd cheese and the silky cooked poppy seed sauce. Tip: For an extra flavor boost, grate lemon zest into the poppy seeds – it adds a refreshing contrast to the rich texture.
Ingredients for this recipe
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Preparation Steps
1
Combine the curd cheese, flour, egg, and 1 tablespoon of powdered sugar to form a smooth dough. Cover and refrigerate for 30 minutes. TIP: This will make the dough easier to shape and less sticky.
2
With wet hands, form small dumplings (about 10–12) from the dough. Place the dumplings on a floured surface until ready to cook. TIP: Make sure the dumplings are uniform in size so they cook evenly.
3
Bring lightly salted water to a simmer, then reduce the heat so it barely bubbles. Cook the dumplings for 8–10 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
4
Meanwhile, melt the butter in a skillet, add the breadcrumbs, and toast until golden brown. Toss the cooked dumplings in the breadcrumbs.
5
Combine the ground poppy seeds with the remaining powdered sugar and vanilla sugar, then heat with the milk until you have a slightly thickened sauce. Pour this mixture over the dumplings.
6
Serve warm, sprinkled with extra ground poppy seeds and powdered sugar. TIP: It's delicious cold, but best enjoyed fresh for optimal flavor and texture.
