🥟 Topfenknödel (Quark Dumplings)

Name: Topfenknödel (Quark Dumplings)
Total time: 60 min
Yield: 4
Cuisine: Austria · Vienna
Ingredients: 500 g quark (well drained); 100 g fine semolina; 2 eggs; 40 g butter, soft; 30 g sugar; pinch of salt; 60 g breadcrumbs; 20 g butter for the crumbs; 300 g fruit sauce (plum or apricot)

Origin: Austria · Vienna

430kcal

per serving · 200 g

215kcal

per 100 g

18 gProtein9 g / 100 g

16 gFat8 g / 100 g

52 gCarbs26 g / 100 g

Topfenknödel are soft Austrian dumplings made from quark, semolina, egg and a little butter, simmered gently in water. They are rolled in buttery toasted breadcrumbs and sugar, then served warm with a fruit sauce such as plum or apricot. The inside is light and fluffy with a mild, tangy dairy flavour.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: quark, egg, butter

Contains glutenbecause of: semolina, breadcrumbs

Contains dairybecause of: quark, butter

Not keto26 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

quarksemolinaeggbuttersugarbreadcrumbsfruit sauce

Recipe

4 servings60 min

Ingredients

500 g quark (well drained)
100 g fine semolina
2 eggs
40 g butter, soft
30 g sugar
pinch of salt
60 g breadcrumbs
20 g butter for the crumbs
300 g fruit sauce (plum or apricot)

Method

Beat soft butter with sugar and salt, then mix in eggs, quark and semolina. Chill for 30 minutes so the semolina swells.
With wet hands shape 8 dumplings.
Lower them into gently simmering salted water and cook for 12–15 minutes without a rolling boil.
Meanwhile toast breadcrumbs in 20 g butter until golden.
Lift out the dumplings, roll them in the crumbs and serve with warm fruit sauce.

How to make it lighter

Use low-fat quark: the dumplings stay fluffy and lose a noticeable share of fat.
Toast the breadcrumbs with half the butter, or dry-toast them in a pan; 10 g butter ≈ 75 kcal.
Serve 2 dumplings with a generous spoon of fruit sauce rather than extra sugar.

History

Topfenknödel belong to the long tradition of sweet dumplings in Austrian and Bohemian home cooking, where curd cheese was a cheap everyday ingredient. Today they are a classic of Viennese cafés and Alpine inns, eaten as a dessert or a sweet main course.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →