Austrian Topfenknödel
Fluffy Austrian cheese dumplings made with quark, eggs, and flour, boiled until light and airy. Served warm with melted butter and a dusting of breadcrumbs or powdered sugar.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 16g
Ingredients
- 1 lb quark (or ricotta as substitute)
- 2 whole eggs
- ¾ cup all-purpose flour
- 4 tablespoons butter, divided
- ⅓ cup panko breadcrumbs
- 1 pinch salt and pepper to taste
Instructions
- 1
Place the quark in a fine-mesh strainer lined with cheesecloth and let it drain in the refrigerator for 15 minutes, so the dumplings will be less wet.
- 2
Fill a large pot three-quarters full with water and add 1 tablespoon of salt, then bring to a gentle boil over high heat while you prepare the dough.
- 3
Transfer the drained quark to a large mixing bowl and crack both eggs into the bowl, then whisk together with a fork until well combined and creamy.
- 4
Add the flour, 0.5 teaspoon salt, and a few grinds of pepper to the quark mixture and stir with a wooden spoon until a soft, slightly sticky dough forms.
- 5
Wet your hands with cool water and scoop out a golf-ball-sized portion of dough, gently rolling it between your wet palms to form a smooth ball about 2 inches across.
- 6
Carefully drop each dumpling into the gently boiling water — they should sink at first, then float to the surface after 2–3 minutes.
- 7
Once a dumpling floats, let it cook for another 3 minutes at a gentle boil, then remove it with a slotted spoon and place it on a warm plate.
- 8
Repeat steps 5–7 until all the dough is shaped and cooked; you should have 8–10 dumplings total.
- 9
Melt 2 tablespoons of butter in a small skillet over medium heat, then add the breadcrumbs and stir constantly until they turn golden brown and smell toasted, about 3–4 minutes.
- 10
Arrange the cooked dumplings on a serving platter and drizzle the remaining 2 tablespoons of melted butter over them.
- 11
Sprinkle the toasted breadcrumb mixture over the top of the dumplings, coating them evenly, and serve immediately while warm.
Tools you’ll need
- large pot
- fine-mesh strainer
- cheesecloth
- large mixing bowl
- fork
- wooden spoon
- slotted spoon
- small skillet
- warm plate or serving platter
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