Search this site

    Recipe Index

Archive Spotlight

  • Foie gras with fig & nectarine compote

Buy my book!

About this site

Powered by TypePad
Member since 04/2004

« Kässpätzle and Eiernockerl | Main | Heurigen delights - Liptauer and blue cheese spread »

Jun 01, 2004



thank you so much! this sounds do-able - although given that i'm moving soon & am trying to finish up all edible foodstuffs in the kitchen i'm not sure i'll be able to try this soon. what would you recommend as a substitute for Powidl, do you know? or should i even be attempting a substitute?




you'd be hard-pressed to find a substitute, I think. Mail order could work. There's an Austrian shop in the city which could get it for you, I'm sure: Kipferl. The owner Christian gets Austrian produce sent every week. That's if you can get into London or know someone around. Or try to make your own: cook plums (without adding anything) long enough to be able to stand a wooden spoon in the mixture - this obviously takes hours of reducing, so may not be worth your while.
And if all else fails, I will be going to Austria in August - and I can send you some from there if you let me know your details.


Mein Mann und ich wünschen uns seit Jahren Germknödel mit Marillenfülllung. Uns schmeckt die Powidlfüllung überhaupt nicht.

Vielleicht versuchst du einfach einmal eine andere Marmelade bzw. Konfitüre.


I love poppy seeds!...your recipe sounds great and since it looks so delicious in the photo, I would try it soon. Hugs from Panama :)


I stumbled across your blog while I was doing some online research. Although I've travelled to many countries, Austria is not one of them. As someone with a sweet tooth, the idea of eating a sweet dish as the main part of the mean sounds incredibly appealing. Austria, here I come!


Go to any good delicatessen and buy some plum jam from Holland, or Germany, or wherever. This works just fine and tastes great on toast, too! Cheers.


I was wondering if you knew how to make the Powidl at home, as we were going to attempt it, only cannot find a recipe.


Hi Julia, I am actually planning to make Powidl this fall, and while I have no recipe, I will try and use 1 quantity of sugar over 2 of plums, maybe put a cinnamon stick in and then simmer for hours... just waiting for a miserable day now and I'll run out to get some plums! If you try it, let me know how you get on!


I just cooked my first batch! They turned out to be quiet good. I am having a flashback to my holidays spent in Europe.
They are not quiet like the ones I have eaten in Austria.
However that is due to my lack of real Powidl- I cooked some prunes with plum jam for approx 1hr until it was thick, like cement.
From an Aussie dreaming of Austria a big thumbs up.



They look really good. As i am half austria and have been there 4 times i LOVE germknodels! just a question.. is it possable to make the base fo them flatter than the one in your picture? cheers.

and how do u make that rich jam??



They look really good. As i am half austria and have been there 4 times i LOVE germknodels! just a question.. is it possable to make the base fo them flatter than the one in your picture? cheers.

and how do u make that rich jam??


Hi Declan, you can make the dumpling any height or shapy you like, really, and adjust the steaming time accordingly.
As for the jam, see my comment above for a pseudo recipe which I have not yet tried, but should work fine.
hope this helps a little.


Hello Serena,
You can order real powidl from They ship orders around the world. Because they deduct the 20%VAT tax from international orders, it cancels out the fedex costs if you order enough. You will receive your order in 3 days--no kidding! It is also the source of the best Viennese coffees! Enjoy.


does anybody knows is there a chance to order ready made products of those delicious sweets for the restoran. If you have info please send to [email protected]
Best regards


WOW! I have been looking for a recipe for this dessert, which I first tried in Waidring, Austria, for almost 5 years! Thank you so much for this - can't wait to try it!


Thank you for this recipe. I've been looking for an english version of it for years!
I lived in Austria (13 years ago) and the food is spetacular! We used to have these germknodels for lunch almost every week.
The only problem is to find the Powidl... I thought about trying to make a paste from dried pruns - do you think it will work?
And again, Thank you for this recipe!


Hi Maria,
I think that’s a great idea! I would add some lemon juice, as the powidl is slightly tart – let me know how it worked! Good luck!


Thanks for the recipe, I remember eating this in Austrian mountains during skiing trips, it's absolutely delicious!


My family is Austrian and I have been talking about this dish ever since having it as a child. I'm making my first adult return to Vienna soon and am getting really excited about having it again for the first time in maybe 20 years. I think they place that I had it before is still there, too!

Anyway, thanks for the great post. Love the information and the photo!


oh youre very welcome! I hope you enjoy your trip to vienna, its a wonderful place to visit and the food is very good most of the time. Do make a point of going to have Tafelspitz at Plachutta - a real Viennese dish in a real institution!

Kind regards

Colleen Tresnan

My Oma and my Austrian Auntie used to make these... BUT inside was a whole, apricot or plum! (Stone IN). The dough was much simpler, and consists of 3 cups plain flour, 3 quarters pint water,1 tbs salt and 2 tbs veg oil. Sometimes she just rolled the finished dumplings (which she boiled) in a mixture of breadcrumbs, butter and icing sugar which had been brought to a lovely golden colour in a frying pan... All of these variations are REALLY simple, delicious... and take me back to my childhood immediately. I am making them with whole, fresh, cherries and poppy seeds today... can't WAIT... This method is MUCH simpler, quicker and just as delish!!! Have fun!


the dumplings you mention are a different kind - made with either a potato, quark or choux pastry dough. the yeast dough won't be strong enough to hold on to the fruit and it certainly doesn't lend itself to cooking - i have tried ;-))

if you're looking to compare several different variations of fruit dumplings, you may want to have a look on this post I wrote a few years ago, which is a compilation of dumpling recipes from all over the world contributed by fellow foodbloggers. I suggest you try the one for strawberry dumplings by my friend Nicky or my own with a chocolate filling (just use fruit instead).

The comments to this entry are closed.

"Waiter, there's something in my..."

  • Waiter! there's something in my...

Gourmet City Guides

  • Gourmet City Guide Addis Ababa
    Addis Ababa by Sarah Howard

  • Gourmet City Guide Barcelona
    Barcelona by Aidan Brooks: Trainee Chef

  • Gourmet City Guide Brussels
    Brussels by Tours et Tartines

  • Gourmet City Guide Budapest
    Budapest by Chili & Vanilia

  • Gourmet City Guide Cape Town
    Cape town by Cook Sister!

  • Gourmet City Guide Dublin
    Dublin by Though small, it is tasty

  • Gourmet City Guide Milan
    Milan by The Kitchen Pantry

  • Gourmet City Guide Stockholm
    Stockholm by Anne’s Food

  • Gourmet City Guide Stuttgart
    Stuttgart by Food Vagabond

  • Gourmet City Guide Tallinn
    Tallinn by nami-nami

  • Gourmet City Guide Vancouver
    Vancouver by Kayaksoup

  • Gourmet City Guide Weimar
    Weimar by What’s For Lunch, Honey?

  • Gourmet City Guide Zurich
    Zurich by Just Hungry

The round-up of SHF August 07

  • SHF#34 - going local! - THE ROUNDUP

"Does My Blog Look Good In This"

Euro Blogging By Post

Recent Posts


  • Sugar High Friday #25 hosted by thepassionatecook