Topfenknödel

Name: Topfenknödel
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 1 lb farmer's cheese (for Topfen), drained; 2 large eggs; 3 tbsp unsalted butter, softened; 3 tbsp granulated sugar; 1 tsp lemon zest; 1 tsp vanilla extract; 1/8 tsp kosher salt; 3/4 cup all-purpose flour; 1/4 cup unsalted butter, melted; 1/2 cup dry breadcrumbs; 2 tbsp powdered sugar

Topfenknödel are Austrian sweet cheese dumplings made from Topfen, a fresh quark-style curd, rolled in buttered breadcrumbs and dusted with powdered sugar. Plan ahead: chill the dough 30 minutes.

55 minMediumServes 4500 cal/serving

AustrianDessertStovetopVegetarian

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Ingredients

1 lb farmer's cheese (for Topfen), drained
2 large eggs
3 tbsp unsalted butter, softened
3 tbsp granulated sugar
1 tsp lemon zest
1 tsp vanilla extract
1/8 tsp kosher salt
3/4 cup all-purpose flour
1/4 cup unsalted butter, melted
1/2 cup dry breadcrumbs
2 tbsp powdered sugar

Instructions

1

Beat 3 tbsp softened unsalted butter and 3 tbsp granulated sugar in a bowl until light and fluffy, about 3 minutes.
2

Beat in 2 large eggs one at a time. Then mix in 1 lb drained farmer's cheese (for Topfen), 1 tsp lemon zest, 1 tsp vanilla extract, and 1/8 tsp kosher salt.
3

Stir in 3/4 cup all-purpose flour until just combined. Cover and chill 30 minutes so the dough firms up.
4

Wet your hands and shape the dough into balls about 2 inches across.
5

Bring a large pot of salted water to a gentle simmer. Add the dumplings, cover, and cook 12 to 15 minutes, until firm and cooked through.
6

Cut one dumpling open. The center should be set and not wet.
7

Melt 1/4 cup melted unsalted butter in a skillet and toast 1/2 cup dry breadcrumbs until golden, about 4 minutes.
8

Drain the dumplings, roll them in the buttered crumbs, and dust with 2 tbsp powdered sugar. Serve warm.

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Questions

How do I know when Topfenknödel is done?

Go by the cues in the method rather than the clock. Step 5: cook until firm and cooked through.

Can I skip chilling the dough for Topfenknödel?

Step 3 reads: "Cover and chill 30 minutes so the dough firms up." Not without a cost. The rest in step 3 firms the fat and relaxes the gluten, so the dough holds its shape and bakes up tender instead of spreading or shrinking.

What can I use instead of powdered sugar in Topfenknödel?

The entry for Topfenknödel calls for 2 tbsp powdered sugar. In its place: Blend granulated sugar with a teaspoon of cornstarch per cup until fine.

Can I make Topfenknödel dairy-free?

Not cleanly. Here the dairy (1 lb farmer's cheese (for Topfen), drained, 3 tbsp unsalted butter, softened, 1/4 cup unsalted butter, melted) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dessert collection instead.

Is Topfenknödel vegan?

No, though it is vegetarian. What keeps it from vegan is 1 lb farmer's cheese (for Topfen), drained, 3 tbsp unsalted butter, softened, 1/4 cup unsalted butter, melted and 2 large eggs. For fully plant-based entries, see the vegan dessert collection.

Does Topfenknödel contain eggs?

Yes: 2 large eggs. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Topfenknödel the day before?

Yes. Step 3 is a built-in pause of 30 minutes: "Cover and chill 30 minutes so the dough firms up." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

Serve it with

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