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.
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
250 g Greek Yoghurt (2%)
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
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.
Dumplings can be filled with plum, apricot or berries, or just add fruit as a side.
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe.
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