Topfenknödel

Indulge in these fluffy Topfenknödel, delightful Austrian dumplings made with creamy quark cheese and a hint of vanilla. Perfect for a cozy weeknight dinner or a special family gathering.

• 500 grams quark cheese
• 1 cup all-purpose flour
• 1 large egg
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 pinch salt
• 100 grams breadcrumbs
• 2 tablespoons butter

Method

1. 1

   In a large bowl, combine the quark cheese, flour, egg, sugar, vanilla extract, and salt. Mix until a smooth dough forms.

2. 2

   Dust your hands and a clean surface with flour. Take small portions of the dough and shape them into balls, about the size of a golf ball.

3. 3

   Bring a large pot of salted water to a boil. Gently drop the knödel (dumplings) into the boiling water and cook for about 10-12 minutes, or until they float to the surface.

4. 4

   In a separate pan, melt the butter over medium heat. Add the breadcrumbs and toast until golden brown, stirring constantly.

5. 5

   Once the knödel are cooked, remove them from the water using a slotted spoon and allow excess water to drain.

6. 6

   Roll the warm knödel in the toasted breadcrumbs until fully coated.

7. 7

   Serve warm with a sprinkle of powdered sugar, or with fruit compote as a topping if desired.