How a Viennese Chef Is Reviving Austria's Beloved Germknödel Tradition

Germknödel remains a beloved treat in alpine inns, especially during ski season and semester breaks. While many eateries rely on frozen versions, chef Andrea Karrer insists that making the classic Austrian dessert from scratch is simpler than most think. Her latest cookbook even includes a detailed recipe for the fluffy, yeasted dumpling.

Andrea Karrer's connection to traditional Austrian cuisine runs deep. She spent her childhood between her parents' Viennese café and a farm in Burgenland. Today, she co-runs the Kleines Café on Franziskanerplatz with her husband, Hanno Pöschl, and previously managed Gasthaus Pöschl.

Her passion for baking led to Mehlspeisen, a near-500-page cookbook dedicated to flour-based desserts, including Germknödel. The book, published in 2023 by Kral-Verlag as Karrer's Köstliche Küche, retails for €40.50. Beyond writing, she hosts a culinary show on ORF Lower Austria and contributes to À la Carte magazine.

Despite the convenience of frozen Germknödel—brands like Iglo and Toni Kaiser have sold them for over 50 years—Karrer proves homemade versions are achievable. In her own kitchen, she watched in surprise as her dough puffed into perfect rounds in just fifteen minutes. Yet, traditional alpine inns have made no recorded changes to their preparation methods since the 1970s, sticking to recipes much like those from Vienna's historic Steirereck.

Germknödel continues to thrive as an après-ski favourite, whether homemade or store-bought. Karrer's work keeps the tradition alive, offering modern cooks a way to recreate the dish without shortcuts. Meanwhile, alpine eateries still serve the frozen versions that have been a staple for decades.