This sweet yet light temptation out of quark dough and semolina is wonderfully fluffy and easy to make. Topfenknödel are usually tossed in roasted sugared breadcrumbs before serving and topped with a sprinkling of sugar. So, don’t waste any time, get your ingredients and utensils ready and bring a sweet little piece of Austria to your kitchen!
- 60 g butter (melted)
- 60 g bread cubes
- 300 g quark / curd cheese
- 2 eggs
- 3 tbsp sour cream
- 80 g semolina
- 1 pinch of salt
- 1/2 lemon (untreated, juice and grated peel)
- 1 tbsp vanilla sugar
For the sugared breadcrumbs:
- 100 g butter (melted)
- 100 g breadcrumbs
- 2 tbsp vanilla extract
- 1 pinch of cinnamon
Directions for Topfenknödel
- Melt butter in a pot, mix well with bread cubes and stir with the remaining ingredients to form a smooth dough. Leave the mixture to rest for 2 hours in a cool place.
- Shape twelve equally-sized dumplings out of the mixture and place in slightly simmering salted water for approx. 8 minutes.
- Remove the dumplings from the pot and place on kitchen paper to dry.
- To make the sugared breadcrumbs, melt butter in a pan. Add readcrumbs, vanilla extract and cinnamon and roast until golden brown.
- Finally, toss the dumplings in the breadcrumb mixture and serve warm.
If the classic Topfenknödel are a little too boring for you, add finely ground nuts, pumpkin seeds, coconut flakes or poppyseed to the quark mixture. You don’t really have a sweet tooth? The dumplings also taste delicious with fresh finely chopped herbs, salt, pepper and nutmeg. Simply mix it all into the mixture. That’s it!
Quark dumplings originated from Bohemia but soon became a fixed part of Austrian cuisine. They are very similar to the “quark balls” (small round pastries) which are popular in Germany although they are cooked (in water) and not baked. It is thought that the word “Topfen” (Austrian for “quark”) originates from the word “Topf” which means “pot” which was used in making and storing the quark. Because in many places pure quark dumplings were too boring, they were simply pimped with fresh fruit. So our popular Marillenknödel were born.