Topfenknödel do it yourself - classics from Austria

Since I lived in Salzburg for about four years, I quickly learned many new terms around the topic of food, such as "Topfen" which translated means "curd". The Topfenknödel or thus also Quarkknödel called, is a classic of Austrian cuisine. Here there are two different ways of preparation. The Austrian "Topfenknödel" are boiled in water, the German Quarkknödel, however, rather baked. The great thing about Topfenknödel is that they are prepared very quickly and taste super delicious. To the curd dumplings fit perfectly fresh fruit or a suitable fruit mirror. We from food for flexitarians wish you a lot of fun while cooking.

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Ingredients

Knödel

• 500g curd cheese

• 60g soft butter

• 140g semolina

• 4 EL breadcrumbs

• 2TL vanilla sugar

• 2 whole eggs

Crumbels

• 50g breadcrumbs

• 25g butter

Instructions

For the curd dumplings, put all the ingredients in a bowl and mix together until a homogeneous mass is formed. Then let the dough rest in the refrigerator for about 30 minutes. In the meantime, we prepare the crumb melting. Melt the butter in a pan and then roast the breadcrumbs until they are golden brown.

After 30 minutes of waiting, we can now bring a pot of water to the boil and form dumplings of equal size from our dough. Let the dumplings simmer for about 10 minutes.

After the cooking time, toss the dumplings in the melted breadcrumbs.

Resumé

You can expect a really simple recipe and a great end product. If you like, you can also fill the dumplings with fruit, for example. In addition, they can also be frozen perfectly. An Austrian classic that you should definitely try.

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