Topfenknödel (Curd cheese dumplings)

Originally, the Topfenknödel came from Bohemia, but very soon they became a permanent component of the Viennese cuisine. In contrast to curd balls (popular in Germany), you don’t have to bake but to boil them. Due to the production and storage of curd, it is suggested that the labeling „Topfen“ (curd) originated from the word „Topf“ (pot). Try this recipe and bring a piece of Vienna into your own kitchen!

Serves: 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

Preparation:

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