Curd cheese dumplings

You are here:

Topfenknödel (Curd cheese dumplings)

Serves: 4


  • 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


Combine 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 golden brown. Mix in the vanilla sugar and cinnamon. If desired, roast in the oven at 170 °C.

Enjoy with: Sweet wine

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

More recipes:

Rate this article

Fancy more?