Austrian Curd Cheese Dumplings (Topfenknödel)
Topfenknödel Say it: TOP-fen-KNUR-del
Topfenknödel are soft Austrian curd-cheese dumplings, gently simmered until pillowy and then rolled in golden buttered breadcrumbs. They are a beloved sweet main course or dessert, especially in the apple and plum season, and appear on family tables and in rustic inns across Austria. The quark gives a light tang, while semolina and a little flour hold the dumplings together. Served with powdered sugar and stewed fruit, they are comforting, unfussy, and distinctly Austrian.
Austrian Curd Cheese Dumplings (Topfenknödel)
Topfenknödel
Pronounced TOP-fen-KNUR-del
- Serves
- 4
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dumplings
For the breadcrumb coating
To serve
Method
In a large bowl, mix the quark, eggs, 3 tbsp (40 g) of the sugar, and salt until smooth. Stir in the semolina and flour just until combined; do not beat hard. Cover and rest at room temperature for 20 minutes so the semolina can hydrate.
Bring a wide pot of water to a gentle simmer. With wet, lightly floured hands, shape the dough into 12 dumplings about the size of a small plum; keep them on a floured plate.
Lower the dumplings into the simmering water in batches so they have room to move. Cook for 10–12 minutes; they are done when they float, feel firm, and a tester comes out hot in the center. Do not let the water boil hard.
While the dumplings cook, melt the butter in a wide skillet over medium heat. Add the breadcrumbs and remaining 2 tbsp (25 g) sugar and toast, stirring often, until golden brown and fragrant, 3–4 minutes.
Lift the dumplings out with a slotted spoon, drain briefly, and roll them in the warm breadcrumbs until evenly coated.
Serve hot, dusted with powdered sugar and with stewed plums or apricot compote alongside if you like.
Regional variant: Apricot Dumplings (Marillenknödel)
Use the same dough but wrap it around pitted apricots instead of shaping plain dumplings: flatten a portion in your palm, set an apricot (with a sugar cube in the cavity if you like) in the center, and seal the dough completely around it. Simmer as above, then roll in the buttered breadcrumbs. Serve with powdered sugar; the fruit should be tender and the dough cooked through.
Cook's notes
- Keep the water at a bare simmer; a hard boil can make the dumplings break apart.
- Rest the dough so the semolina hydrates; if it feels too soft to shape, stir in 1 tbsp more flour.
- Test one dumpling first; it should feel firm and spring back lightly when pressed.
Serve with
Stewed plums or apricot compote, or a simple dusting of powdered sugar.
Make ahead and storage
Shaped dumplings can be covered and refrigerated for up to 2 hours before cooking. Cooked dumplings keep for 1 day in the fridge and reheat gently in a buttered skillet.
