🇦🇹 Austria recipe
Topfenknodel
Topfenknodel are ethereally light dumplings made from Topfen, the tangy Austrian quark cheese that gives them their distinctive flavor. The delicate dumplings are gently poached until just set, then rolled in a generous coating of golden, butter-toasted breadcrumbs. Served with a bright berry compote or a dusting of cinnamon sugar, they represent Austrian comfort food at its most gentle and elegant.
Prep25 mins + 30 mins rest
Cook20 mins
Serves4
Difficultymedium
Ingredients
- 250g Topfen or quark (20% fat), well drained
- 1 large egg
- 1 egg yolk
- 40g unsalted butter, softened
- 40g granulated sugar
- 1 teaspoon vanilla extract
- Zest of half a lemon
- 60g fine semolina
- 40g plain flour
- Pinch of fine sea salt
- For the breadcrumb coating: 80g unsalted butter, 120g fine dry breadcrumbs, 2 tablespoons granulated sugar, half a teaspoon ground cinnamon
- For the berry compote: 300g mixed berries (raspberries, blueberries, redcurrants), 60g sugar, 1 tablespoon lemon juice, 2 tablespoons water
- Powdered sugar for dusting
Method
11 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 330
- Protein
- 14 g
- Carbs
- 44 g
- Fat
- 10 g
