Authentic Topfenknödel Recipe – Austrian Sweet Quark Dumplings
Delight in the pillowy goodness of Topfenknödel, Austria’s irresistible sweet dumplings made with quark cheese (Topfen), semolina, and buttery breadcrumbs. A traditional dessert often served with fruit compote or melted butter, these dumplings are light, comforting, and perfect year-round.
What Are Topfenknödel?
Topfenknödel are Austrian-style dumplings made from a mixture of quark cheese, eggs, and semolina or flour. These dumplings are gently boiled, rolled in buttery toasted breadcrumbs, and served as a dessert or light main dish with fruit preserves or vanilla sauce.
Popular in Austria, Germany, and parts of Eastern Europe, they are a staple of Austrian home-style and alpine cuisine.
Ingredients for Topfenknödel
For the Dumplings:
- 250 g (9 oz) quark (Topfen) or well-drained ricotta
- 1 egg
- 1 egg yolk
- 30 g (2 tbsp) unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 60 g (1/2 cup) semolina or all-purpose flour
- 1 tablespoon granulated sugar
- Pinch of salt
- Zest of 1/2 lemon (optional)
For the Breadcrumb Coating:
- 50 g (1/2 cup) plain breadcrumbs
- 30 g (2 tbsp) unsalted butter
- 1 tablespoon sugar
- Optional: pinch of cinnamon
Step-by-Step Instructions
1. Make the Dumpling Dough
- In a mixing bowl, combine quark, egg, egg yolk, butter, sugar, vanilla, lemon zest, and a pinch of salt.
- Stir in the semolina or flour and mix until a soft dough forms.
- Cover and refrigerate for 30–60 minutes to firm up the dough.
2. Shape the Knödel
- With wet hands, form the dough into small dumplings (about 4–5 cm in diameter).
- Place on a tray and refrigerate again while preparing the coating.
3. Cook the Dumplings
- Bring a large pot of lightly salted water to a gentle simmer (not boiling).
- Carefully lower the dumplings into the water.
- Simmer for 12–15 minutes, or until they float and feel firm.
4. Prepare the Breadcrumb Coating
- In a skillet, melt the butter over medium heat.
- Add the breadcrumbs and sugar (plus cinnamon if using).
- Toast gently until golden brown and fragrant (3–5 minutes).
5. Coat and Serve
- Remove cooked dumplings with a slotted spoon, let them drain briefly.
- Roll each dumpling in the warm buttery breadcrumbs until fully coated.
Serving Suggestions
Topfenknödel are best served warm with:
- Powdered sugar dusted on top
- Fruit compote (like apricot, plum, or strawberry)
- Vanilla sauce or a drizzle of melted butter
- Optional: a dollop of sour cream or crème fraîche
Tips for the Perfect Topfenknödel
- Use dry quark or drain ricotta in cheesecloth overnight to avoid soggy dough.
- Don’t skip the chilling step—it helps the dumplings hold their shape.
- Simmer gently, do not boil, to prevent breaking.
- Freeze uncooked dumplings on a tray and boil from frozen if desired.
FAQs
Can I make these ahead of time?
Yes! Shape and chill the dumplings ahead. Cook just before serving, or freeze for later use.
What can I use instead of quark?
You can use well-drained ricotta or farmer’s cheese as a substitute.
Can I make these savory?
Yes—omit sugar and vanilla, and add herbs, then serve with melted butter or a cheese sauce.
Printable Recipe Card
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 30–60 minutes
Total Time: ~1 hour 30 minutes
Servings: 4
Calories: ~250 per serving
Ingredients
(Full list provided above)
Instructions
- Mix dough and chill.
- Shape dumplings and refrigerate.
- Simmer in water.
- Toast breadcrumbs in butter.
- Coat and serve warm.
More Traditional Austrian Recipes:
- [Kaiserschmarrn – Shredded Pancake Delight]
- [Apfelstrudel – Classic Apple Strudel]
- [Sachertorte – Viennese Chocolate Cake]
- [Marillenknödel – Apricot Dumplings]
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