National Dishes from Our Favourite Holiday Destinations, Part 4: Germknödel

For more than 16 years, Daniel Zeindlhofer has been part of the culinary world of Andreas Caminada. Yet among sharing menus, vegetable artistry and fine dining, one Austrian classic continues to hold its ground: the Germknödel. The fact that this traditional yeast dumpling has become one of his signature dishes says a great deal about the man behind the kitchen.

Some chefs carry their origins in their passport. Daniel Zeindlhofer carries them on the dessert menu. The Upper Austrian has lived in Switzerland for more than 16 years. His career took him from a promising young talent in Mauthausen via Landhaus Bacher and Schloss Schauenstein to the top of IGNIV Zurich. Yet regardless of how many GaultMillau points he has collected or how many fine-dining menus he has created, one dish always finds its way back onto the table: the Germknödel. ​“I don’t think I can hide where I come from,” says Zeindlhofer. And anyone familiar with his menus knows that he has probably never tried. While many top chefs today transform celery into ice cream or serve carrots as dessert, the IGNIV head chef remains faithful to a simple conviction: ​“For me, a dessert has to be sweet. I’d rather not have vegetables in dessert.” A statement that could almost be considered a manifesto.

The Germknödel is therefore much more than a nostalgic greeting from Austria. It is Zeindlhofer’s culinary calling card. Alongside his legendary Kimchi Carrot, it is one of the few dishes that have earned a permanent place on the menu. ​“There are always one or two signature dishes that stay,” he explains. ​“The Germknödel and our pork with kebab sauce and cabbage – everyone knows those dishes.” The fact that a Germknödel survives within one of Switzerland’s most exciting fine-dining concepts somehow perfectly reflects his style.

Zeindlhofer loves grand gestures just as much as small surprises. A sharing menu may feature up to six desserts, while the IGNIV Candy Store delights guests with around 30 handmade friandises, including pralines, macarons, jellies and chocolate bark. ​“I love extravagant desserts,” he says. ​“The Swiss have a sweet tooth. That fits perfectly with my passion for traditional pastry and dessert cuisine.” Sweet dishes in general play a central role in the Upper Austrian’s culinary world. ​“There is always a pastry dessert in my kitchen. Something sweet. Apple strudel, Germknödel.” And there is another Austrian passion: Poppy seeds. ​“Poppy seeds simply hold a special place in Austria’s sweet culinary tradition.” Perhaps this is precisely the secret of his success. While others search for ever more exotic ingredients, Zeindlhofer prefers to serve memories. Childhood. Home. And that comforting feeling of cutting into a warm Germknödel with a spoon.

The influence of his long-time mentor Andreas Caminada is unmistakable in his cooking. Yet his personal signature remains distinctly Austrian. Or as Zeindlhofer himself puts it: ​“The playful details – the Austrian Germknödel or the kebab sauce – that’s what defines me.” And that is exactly why guests at IGNIV Zurich are served more than exceptional cuisine. Sometimes they are also served a little piece of Austria – fluffy, dusted with poppy seeds and wonderfully uncompromising in its sweetness.

Pre-Dough

• 40 g fresh yeast
• 50 g milk
• 10 g sugar
• 50 g flour

Heat 50 g of milk to 40°C and dissolve the yeast in it. Add the sugar and mix well. Sprinkle with 50 g of flour and leave the pre-dough to rise for 10 minutes, until cracks begin to appear on the surface of the flour. 

Main Dough

• 450 g flour
• 1 pinch of salt
• 60 g sugar
• 1 pinch of vanilla sugar
• 70 g butter
• 250 g milk
• 1 egg
• 30 g egg yolk

Melt the butter. Heat the milk, salt, sugar, vanilla sugar, egg and egg yolk to approximately 85°C, stirring constantly until the mixture reaches a custard-like consistency. Cool the mixture to 5°C and add it to the pre-dough together with the remaining flour. Knead everything into a smooth dough.

Roll out the dough to a thickness of approximately 1 – 2 cm and cut out circles about 5 cm in diameter. Fill with the prune cream, seal well and shape into dumplings. Cover and leave to rise before steaming in a steamer basket. 

Prune Cream

• 1 – 2 tbsp sugar
• 700 ml orange juice
• 1 tea bag black tea
• 1 star anise
• 1 cinnamon stick
• 1 clove
• 300 g dried prunes

Caramelise the sugar until dark golden brown. Deglaze with the orange juice and reduce by half. Add the tea bag, spices and prunes and cook down until very thick. Remove the tea bag and spices, then blend until smooth. 

Vanilla Sauce

• 50 ml milk
• 225 ml cream
• Seeds from ½ vanilla pod
• 3 egg yolks
• 2 tbsp sugar

Bring the milk, cream and vanilla seeds to a boil. Whisk the egg yolks and sugar together. Add a small amount of the hot milk mixture to the egg yolks and stir well. Return this mixture to the remaining milk and cream and heat gently, whisking continuously, until the sauce thickens. Immediately transfer to a bowl. 

Sweet Crumbs

• 150 g butter
• 100 g bread or brioche crumbs
• 2 tbsp sugar

Foam the butter in a pan, then add the crumbs and sugar. Cook while stirring continuously until caramelised. 

Poppy Seed Sugar

• 1 – 2 tbsp sugar
• 20 g poppy seeds

Blend the sugar and poppy seeds together until fine. 

To Finish

• Clarified butter

Plating

Brush the yeast dumplings with clarified butter and sprinkle with the sweet crumbs and poppy seed sugar. Place in a deep plate and pour over the vanilla sauce.

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