A typical Austrian or Bavarian dish I ate in Mittenwald, South Bavaria. These are called “Topfenknödel“. Topfen means Quark, and can be substituted with Greek Yoghurt. The dumplings could be be filled with Plum or Apricot pieces, and covered with puppy seed instead of bread crumps.
While preparing the Topfenknoedel, you can make the Vanilla sauce. I prefer the fast method with a mix, or just use Vanilla pudding, the cooking type, and add more milk a the end to make it fluid.
Austrian/Bavarian Topfenknödel
November 13, 2019
Ingredients
- 250 g Greek Yoghurt (2%)
- 1 egg
- 2 tbsp Butter
- 3 tbsp Flour
- 3 tbsp Grits or Semolina flour
- 1 dash Salt
- Bread crumb mixture:
- 3 tbsp Butter
- 6 tbsp Bread crumbs
- 1 tbsp Sugar
Persons
4
Serving Size
2 dumplings
Prep Time
1 hour, 10 minutes
Cook Time
15 minutes
Total Time
1 hour, 25 minutes
Instructions
- Beat Butter and egg till foamy. Add yoghurt, grits, flour and dash of salt.
- Then stir until smooth. Let rest for 1 hour.
- Boil a pot of water, form dumplings with a wet spoon by hand and place in almost boiling water.
- Leave in water on medium high until the dumplings move to the top, about 15 minutes.
- Fry the butter, bread flour and sugar in a pan until golden brown.
- Remove the dumpling from the water and roll in the bread crumps.
Calories
298
12%
Fat
19 g
29%
Saturated
11 g
58%
Carbs
22 g
7.6%
Protein
9.0 g
Fiber
0.9 g
3.7%
Sugar
5.8 g
Sodium
159 mg
6.6%
Trans fat
0.5 g
Cholesterol
86 mg
28%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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A similar recipe can be found here: Topfenknödel
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