Topfenknödel (Curd cheese dumplings)
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
Recipe is taken from:
Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag
More recipes: www.ichkoche.at/Viennese-Cuisine/