Topfenknödel
Quark dumplings in buttery crumbs
Topfenknödel: Austrian quark dumplings in buttery cinnamon crumbs with apricot compote
Topfenknödel belong to the long Austrian tradition of sweet main courses: in Viennese homes and Lower Austrian inns they are often served as a light Friday lunch, or as dessert after soup. Fresh quark, butter, egg and semolina make a dough that cooks into soft, tangy, almost cheesecake-like dumplings, which are rolled in breadcrumbs toasted in butter with cinnamon sugar and served with a warm fruit compote. A common mistake is boiling them hard; they puff, crack and fall apart, so keep the water just shivering. Most quark is made without animal rennet, but check the label and choose one marked vegetarian. Chef's tip: rest the dough for at least 30 minutes so the semolina can swell; it makes the dumplings hold together.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dumplings
- 9 oz full-fat quark (Topfen)drained in a sieve for 30 minutes
- 1 oz buttersoft
- 1 egg
- 2 ⅛ oz fine wheat semolina
- 1 tbsp caster sugar
- ½ tsp vanilla paste
- 1 tsp lemon zestfinely grated
- 1 pinch salt
For the crumbs
- 2 ⅛ oz butter
- 2 ⅞ oz dry breadcrumbs
- 1 tbsp caster sugar
- ½ tsp ground cinnamon
For the compote
- 14 oz apricots or plumsstoned and quartered
- 1 ⅜ oz caster sugar
- 3 ½ tbsp water
- 1 tsp lemon juice
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Method
0/6 doneStep 1: Beat 1 oz butter until creamy, then beat in 1 egg, 1 tbsp caster sugar, ½ tsp vanilla paste, 1 tsp lemon zest and 1 pinch salt. Stir in 9 oz full-fat quark (Topfen) and 2 ⅛ oz fine wheat semolina to a soft dough. Cover and chill for at least 30 minutes.
35 minStep 2: For the compote, simmer 14 oz apricots or plums, 1 ⅜ oz caster sugar, 3 ½ tbsp water and 1 tsp lemon juice for 8–10 minutes, until the fruit is soft but still holds its shape.
10 minStep 3: Melt 2 ⅛ oz butter in a frying pan over a medium heat, add 2 ⅞ oz dry breadcrumbs and stir for 4–5 minutes until evenly golden and smelling toasty. Mix in 1 tbsp caster sugar and ½ tsp ground cinnamon and tip onto a plate.
5 minStep 4: With wet hands, shape the dough into 8 smooth balls the size of a small apricot.
5 minStep 5: Bring a wide pan of lightly salted water to the boil, then turn it down so it barely moves. Lower in the dumplings and poach for 10–12 minutes, until they float and feel light and springy.
12 minStep 6: Lift them out with a slotted spoon, let them drip for a moment and roll in the crumbs until coated all over. Serve warm with the compote.
3 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 14 g
- Carbs
- 52 g
- Fat
- 23 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does topfenknödel take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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