Name: Austrian/Bavarian Topfenknödel
Prep time: 1 h 10 min
Cook time: 15 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Austrian/Bavarian
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

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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.

Topfenknödel with Berries by Wikimedia — Topfenknödel with Berries (Wikimedia)

Austrian/Bavarian Topfenknödel

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2 ratings

November 13, 2019

by AngiesWeb.com

Cuisine Austrian/Bavarian

Category Austria Desserts Germany Northern Europe Recipes

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

Serving Size

2 dumplings

Prep Time

1 hour, 10 minutes

Cook Time

15 minutes

Total Time

1 hour, 25 minutes

Best to be served with vanilla sauce. Can be made from scratch, or can be easily made with a cooking pudding (Dr. Oetker) just add more milk. Vanilla sauce can also be ordered online. The dumplings can be covered with poppy seeds instead of bread crumbs

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.

Notes

Dumplings can be filled with plum, apricot or berries, or just add fruit as a side.

European Cuisine, Culture & Travel©

I travel not to escape Life, but for Life not to escape me

Topfenknödel, a sweet Austrian dish

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

Ingredients

Instructions

Notes

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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

Ingredients

Instructions

Notes

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