Best 3 Topfenknoedel Recipes
**Topfenknödel: A Taste of Austrian Delicacy**
Topfenknödel, also known as cottage cheese dumplings, are a traditional Austrian dessert that combines the flavors of sweet and savory. These delectable dumplings are made with a mixture of quark or cottage cheese, flour, eggs, and various seasonings, creating a soft and fluffy texture. Served as either a main course or a sweet treat, Topfenknödel can be prepared in a variety of ways, each offering a unique taste experience.
In this article, we present three tempting Topfenknödel recipes that showcase the versatility of this classic dish. Our first recipe, **Basic Topfenknödel**, provides a straightforward guide to making these dumplings with a simple combination of ingredients. For those who prefer a sweeter version, our **Sweet Topfenknödel** recipe adds a touch of sugar and cinnamon to the dumpling mixture, creating a delightful dessert that can be served with fruit compote or vanilla sauce.
Finally, our **Savory Topfenknödel** recipe incorporates herbs and bacon into the dumpling mixture, resulting in a savory dish that can be served as a main course with a side salad or vegetable dish. With detailed instructions and helpful tips, these recipes make it easy to prepare Topfenknödel at home, whether you're a seasoned cook or a beginner in the kitchen.
TOPFENKNOEDEL WITH STEWED RED PLUMS
These hearty cheese dumplings are an Austrian specialty. Farmer cheese is a form of cottage cheese that has been drained of most of its liquid; you can find it in the dairy section of most grocery stores. Ricotta cheese can be substituted, but it must be drained in a fine sieve for at least 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 12
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a simmer. Stir together cheese, eggs and yolks, and sugar in a medium bowl. Stir in flour and 5 tablespoons breadcrumbs. Using 2 wet soup spoons, shape a spoonful of the mixture into a 2-inch-long oval, and drop it into simmering water. Cook until it rises to the surface, about 2 minutes, then continue to cook for 3 1/2 minutes more. Repeat. You can cook 4 to 5 dumplings at a time, removing them with a slotted spoon when finished.
- Divide dumplings among individual serving bowls. Sprinkle each dumpling with about 1 teaspoon breadcrumbs. Divide plums and syrup among bowls. Serve immediately.
TOPFENKNODEL
This was definitely the best dessert offering my friends and I had at the Kafe Sacher in Wien. Forget Sacher Torte (imo way too dry), try these instead. I have not provided a fruit compote - use one of your liking (at the Kafe Sacher they were served with an apricot sauce). This particular recipe was found at the GlobalGourmet and adjusted to include the toasted breadcrumbs. Note: In Austria, topfen (quark) would be used instead of cottage cheese. If you have it, use it. :-)
Provided by evelynathens
Categories Dessert
Time 40m
Yield 2 knodels per person, 8 serving(s)
Number Of Ingredients 11
Steps:
- Pour light cream over diced white bread, allow to soak in, stir until smooth. Beat together butter and egg yolks until foamy, add cottage cheese and salt, fold in white bread soaked in cream.
- Whip egg whites, add to mixture, then carefully fold in flour and semolina. Let mixture sit in refrigerator for about one hour. Form small round dumplings, drop these into simmering, lightly salted water, turn off heat, let dumplings heat for about 12 minutes.
- In a small skillet, fry the fresh breadcrumbs in the butter until toasty and fragrant.
- Toss finished dumplings in buttered breadcrumbs and serve with choice of fruit sauce(s): strawberry, raspberry, apricot, etc.
Nutrition Facts : Calories 314.4, Fat 16.9, SaturatedFat 9.8, Cholesterol 88.8, Sodium 492.1, Carbohydrate 31.6, Fiber 1.3, Sugar 1.6, Protein 8.9
SWEET BREADCRUMBS FOR TOPFENKNOEDEL
These buttery crumbs provide a textural contrast in our Topfenknoedel with Stewed Red Plums. Make them first so they can cool, as they are used in the batter and sprinkled on top of the dumplings.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 3/4 cup
Number Of Ingredients 3
Steps:
- Pulse brioche in a food processor until fine crumbs form (you should have 1 cup breadcrumbs).
- Melt butter in a medium skillet over medium heat. Add breadcrumbs, and cook, stirring occasionally, until golden brown, about 3 minutes. Stir in sugar. Transfer to a bowl, and let cool slightly. Stir to break up any lumps. Let cool completely. Breadcrumbs can be stored in an airtight container for up to 2 days.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better your Topfenknödel will taste. Use high-quality quark, flour, and butter for the best results.
- Don't overwork the dough: Overworking the dough will make the Topfenknödel tough. Mix the ingredients until they are just combined, then stop.
- Use a light touch when shaping the Topfenknödel: Be gentle with the dough when shaping the Topfenknödel. Don't press too hard, or you will squeeze out the quark filling.
- Cook the Topfenknödel in plenty of boiling water: Make sure the water is boiling rapidly before you add the Topfenknödel. This will help them cook evenly.
- Don't overcrowd the pot: Don't add too many Topfenknödel to the pot at once. This will cause them to stick together and cook unevenly.
- Serve the Topfenknödel immediately: Topfenknödel are best served immediately after they are cooked. They can be served with a variety of toppings, such as melted butter, cinnamon sugar, or fruit compote.
Conclusion:
Topfenknödel are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect Topfenknödel every time.
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