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Topfenknödel
Austrian Curd Dumplings
Topfenknödel are fluffy, tender dumplings made from quark (Topfen), a type of curd cheese, often served with a sweet coating of toasted breadcrumbs, sugar, and cinnamon, or with fruit compotes.
🧂 Ingredienser
- 500 g Quark (Topfen)(20% fat, well-drained)
- 2 large Eggs(yolks only)
- 50 g Butter(melted, plus more for breadcrumbs)
- 50 g Sugar(granulated)
- 1 tsp Vanilla Sugar
- 1 tsp Lemon Zest(from 1/2 lemon)
- 1 pinch Salt
- 200 g Breadcrumbs(for coating)
- 200 g Flour(all-purpose, or semolina)
- 1 tsp Cinnamon(for breadcrumbs)
👨🍳 Instruktioner
- 1
Prepare the dough: In a bowl, combine the quark, egg yolks, melted butter, sugar, vanilla sugar, lemon zest, salt, and flour (or semolina). Mix well until a smooth, slightly sticky dough forms. If the dough is too wet, add a tablespoon of flour at a time.
💡 Proffstips: Ensure the quark is well-drained to avoid a watery dough. - 2
Form the dumplings: Lightly flour your hands. Scoop portions of the dough (about 2 tablespoons each) and roll them into smooth balls. Aim for a diameter of about 4 cm.
💡 Proffstips: Using wet hands can also help prevent the dough from sticking. - 3
Cook the dumplings: Bring a large pot of lightly salted water to a gentle simmer. Carefully add the dumplings to the water, ensuring they have space to move. Simmer for about 10-15 minutes, or until they float to the surface and are cooked through.
💡 Proffstips: Do not boil vigorously, as this can break the dumplings. - 4
Prepare the breadcrumb coating: While the dumplings are simmering, melt the butter in a large skillet over medium heat. Add the breadcrumbs and toast, stirring constantly, until golden brown and fragrant. Stir in the cinnamon and sugar.
💡 Proffstips: Toast the breadcrumbs until they are evenly golden to avoid a raw taste. - 5
Coat and serve: Once cooked, carefully remove the dumplings from the water with a slotted spoon. Drain them briefly, then gently roll them in the warm, spiced breadcrumbs until fully coated. Serve immediately.
💡 Proffstips: These are best served warm.
💡 Proffstips
- ✓For a lighter dumpling, some recipes suggest whipping egg whites separately and folding them into the dough.
- ✓If using semolina instead of flour, the dumplings will have a slightly different texture.
- ✓Leftover dumplings can be gently reheated.
✨ Idéer för variationer
Inspiration till din egen version av detta recept
- Serve with fruit compotes like plum or apricot.
- A drizzle of vanilla sauce or melted butter is also a popular accompaniment.
- Some variations include filling the dumplings with fruit pieces.