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drei topfenknödel mit butterbröseln auf weißem teller, einer davon durchgeschnitten und mit gabel aufgespiest. stellfläche aus holz. im hintergrund topfenknödel und butterbrösel in einer gußeisenen pfanne und eine durchsichtige schüssel mit erdbeersauce.
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4.67 from 6 votes

Austrian Topfen Dumplings (Topfenknödel)

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 8 dumplings
Calories: 254kcal

Ingredients

Topfen Dumplings

  • 9 ounces (250 g) topfen 20% fat (quark or curd cheese)
  • 1 egg yolk
  • 1 whole egg
  • 2 tablespoons (25 g) melted butter
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • ½-1 tablespoon dark rum
  • Grated zest of half an organic lemon optional
  • Pinch salt
  • 100 g dry bread crumbs

Crumb Coating

  • 2 ½ tablespoons (30 g) butter
  • 4 ½ ounces (130 g) dry bread crumbs
  • 1 tablespoon granulated sugar

Strawberry Sauce

  • 10 ounces (300 g) strawberries fresh or frozen
  • 1 tablespoon granulated sugar or more, as you wish
  • 1 teaspoon lemon juice optional

Instructions

For the dumplings:

  • Using a wooden spoon, stir together all ingredients except the bread crumbs in a bowl until smooth. Stir in the bread crumbs.
  • With wet hands, shape small dumplings (about 1 ⅔ inches or 4 cm in diameter) and place them on a dinner plate.
  • In a large, wide pot, bring salted water to a boil. Reduce heat and lay the dumplings into the simmering water. To avoid splashing hot water on your hands, place dumplings on a slotted spoon and lower them into the water. Simmer dumplings uncovered for 10 minutes. Lightly nudge the dumplings with the spoon to unstick them from the bottom of the pot.
  • Remove dumplings with a slotted spoon and roll them in the toasted crumbs to coat.

For the crumb coating:

  • Melt the butter in a large frying pan and slowly toast the breadcrumbs, stirring often and watching closely to prevent them from burning.
  • Remove from heat and stir in the granulated sugar.

For the strawberry sauce:

  • In a medium-sized saucepan stir together frozen strawberries and sugar. Stirring constantly, bring to a boil.
  • Remove from heat and puree strawberries a bit using an immersion blender.
  • Stirring constantly, bring sauce to a boil again and boil and stir until sauce thickens (1-2 minutes).

Notes

This recipe can easily be doubled. For a double batch, I use 3 whole eggs (instead of 2 yolks plus 2 eggs) to reduce waste. Unless you have a very large pot, it's best to cook a double batch in two stages: half of the dumplings first, then the second half.

Nutrition

Calories: 254kcal