Germknödel are yeasted dumplings that are considered a specialty of Austrian and Bavarian cuisines. Served hot, right after steaming, the sweet, fluffy buns give way to a molten center of powidl, a rich fruit preserve made from zwetschge, a type of plum commonly found in Germany. Germknödel are typically served with melted butter or, less frequently, a light vanilla custard sauce and a dusting of powdered sugar mixed with ground poppy seeds. Although they make for a delicious dessert, germknödel are often eaten as a main course for lunch, particularly at ski resorts in Austria and Germany.
