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cheese dumplings recipe


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

  1. Mix dough and chill.
  2. Shape dumplings and refrigerate.
  3. Simmer in water.
  4. Toast breadcrumbs in butter.
  5. 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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