Viennese Cuisine Recipes

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Curd cheese dumplings

Topfenknödel (Curd cheese dumplings)

Originally, the Topfenknödel come from the Czech Republic, but very soon they became a permanent component of the Viennese cuisine. In comparison to the curd balls (popular in Germany), you don’t have to bake but boil them. Due to the production and storage of curd, it is suggested that the labeling „Topfen“ (curd) originates from the word „Topf“ (pot). No time to waste: Get yourself pot and curd und bring a piece of Vienna into your own kitchen!

Servings: 4

Ingredients:

  • 300 g (1 1/3 cup) curd cheese (20% fat)
  • 60 g (1/4 cup) butter (melted)
  • 60 g (1/2 cup) cubed white bread rolls
  • 2 eggs
  • 3 tbsps sour cream
  • 80 g (3/4 cup) semolina
  • 1 pinch salt
  • 1/2 lemon (rind and juice)
  • 1 tbsp vanilla sugar

For the sugar crumbing:

  • 100 g (1/2 cup) butter
  • 2 tbsps vanilla sugar
  • 100 g (1 cup) breadcrumbs
  • 1 pinch cinnamon powder

Here is your recipe for this Viennese delicacy:

Combine well the melted butter and the white bread cubes, and mix in the rest of the ingredients thoroughly. Refrigerate for 2 hours. Form 12 large dumplings from the mass and simmer in lightly boiling water for 8 minutes. Remove from the pot and let drain on kitchen paper. Toss in sugared breadcrumbs and arrange on a warmed plate. For the sugared breadcrumbs, melt butter in a large pan. Add the breadcrumbs and fry a golden brown. Mix in the vanilla sugar and cinnamon. If desired, roast in the oven at 170 °C.

Enjoy with: Sweet wine

More recipes: www.ichkoche.at/Viennese-Cuisine/

The New Sacher Cookbook: www.ichlese.at/article/1848

Sacher Cookbook

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