📝 About This Recipe
These cloud-like quark dumplings are a beloved staple of Austro-Bavarian cuisine, offering a delicate balance of tangy Topfen (quark) and sweet, buttery crumbs. Traditionally served as a warm dessert or a light main course, they feature a tender, pillowy texture that melts in your mouth. Perfectly paired with a tart fruit compote, these dumplings are the ultimate comfort food for anyone seeking a taste of the Alps.
🥗 Ingredients
Dumpling Dough
- 500 grams Quark (Topfen) (well-drained, 20% fat content preferred)
- 60 grams Unsalted Butter (softened at room temperature)
- 2 pieces Eggs (large, at room temperature)
- 100 grams Wheat Semolina (Hartweizengrieß)
- 50 grams Fine Breadcrumbs (plain)
- 1 teaspoon Lemon Zest (freshly grated from organic lemon)
- 8 grams Vanilla Sugar (or 1 tsp vanilla extract)
- 1 pinch Salt
Butter Crumb Coating
- 80 grams Unsalted Butter
- 120 grams Fine Breadcrumbs
- 2 tablespoons Granulated Sugar
- 1/2 teaspoon Ground Cinnamon
Fruit Compote (Optional)
- 300 grams Apricots or Plums (pitted and quartered)
- 50 grams Sugar
- 1 tablespoon Lemon Juice
👨🍳 Instructions
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1
Place the quark in a fine-mesh sieve or a clean kitchen towel and squeeze out any excess moisture. This is crucial for the dumplings to hold their shape.
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2
In a medium mixing bowl, cream together the softened butter, vanilla sugar, lemon zest, and a pinch of salt until light and fluffy.
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3
Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
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4
Gently fold the drained quark into the mixture using a spatula, then stir in the semolina and 50g of breadcrumbs until a soft dough forms.
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5
Cover the bowl with plastic wrap and let the dough rest in the refrigerator for at least 30 minutes. This allows the semolina to hydrate and firm up the dough.
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6
While the dough rests, prepare the fruit compote by simmering the fruit, sugar, and lemon juice in a small saucepan over medium heat for 10 minutes until softened.
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7
Bring a large pot of lightly salted water to a gentle simmer. Do not let it reach a rolling boil, as this can break the delicate dumplings.
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8
With moistened hands, divide the chilled dough into 8-10 equal portions and roll them into smooth spheres about the size of a golf ball.
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9
Carefully drop the dumplings into the simmering water. They will sink at first but should rise to the surface after a few minutes.
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10
Let the dumplings simmer gently for 10-12 minutes. Avoid overcrowding the pot; cook in batches if necessary.
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11
Meanwhile, prepare the coating: Melt 80g of butter in a large skillet over medium heat. Add 120g of breadcrumbs and toast, stirring constantly, until golden brown and fragrant.
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12
Stir the sugar and cinnamon into the toasted crumbs and remove the skillet from the heat.
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13
Use a slotted spoon to lift the cooked dumplings from the water, draining them well, and immediately roll them in the warm butter crumbs until fully coated.
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14
Serve the warm Topfenknödel immediately on a bed of fruit compote, dusted with a little extra powdered sugar if desired.
💡 Chef's Tips
Always drain your quark thoroughly; if it is too wet, the dumplings will fall apart in the water. If the dough feels too sticky after resting, add one extra tablespoon of breadcrumbs, but be careful not to over-flour or they will become tough. Test one dumpling first: if it falls apart in the water, the dough needs more binder (breadcrumbs or semolina). Keep the water at a 'shiver' (just below boiling) to ensure the dumplings cook through without disintegrating. For a surprise center, you can wrap the dough around a small piece of chocolate or a sugar cube soaked in rum.
🍽️ Serving Suggestions
Serve with a warm 'Zwetschkenröster' (Austrian plum roaster) for the most authentic experience. A side of cold vanilla sauce or a dollop of whipped cream adds a luxurious touch. Pair with a glass of sweet dessert wine like a Beerenauslese or a simple cup of Viennese coffee. For a savory twist, omit the sugar/vanilla and serve with browned butter and fresh chives. Dust generously with powdered sugar right before serving for a beautiful snowy appearance.