Austrian Curd Cheese Dumplings — Topfenknödel
Austrian curd cheese dumplings, tender poached quark balls rolled in buttered breadcrumbs and dusted with icing sugar, served with plum compote.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain quark in a fine sieve lined with muslin, weighted lightly, 30 minutes. Beat 20g softened butter, egg yolk, and 1 tbsp caster sugar until fluffy. Mix in drained quark, semolina, flour, lemon zest, vanilla, and salt until soft dough forms. Cover and rest 20 minutes. Divide into 4 portions and roll each into a smooth 4cm ball.
Simmer
Bring a wide pan of lightly salted water to a gentle simmer. Carefully lower knödel in. Poach 12–15 minutes, stirring gently occasionally, until they rise and feel firm when tested with a skewer.
Crisp
While knödel poach, melt 40g butter in a frying pan over medium heat. Add breadcrumbs, 1 tbsp caster sugar, and cinnamon. Cook, stirring constantly, 3–4 minutes until deep golden and crisp.
Coat
Lift poached knödel out with a slotted spoon, drain briefly on kitchen paper. Tip straight into the cinnamon breadcrumb mixture and roll gently to coat every side thickly.
Plate
Arrange 2 knödel per person on a plate. Dust with icing sugar and serve with plum compote alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.