Topfenknödel with Butter Breadcrumbs and Strawberries

Light Topfen dumplings made with quark and breadcrumbs, rolled in buttered breadcrumbs and served with sweet strawberries. A classic piece of home cooking from Austria that needs less butter than you might think.

By yumbelo · 4 servings · 75 minutes

Ingredients

• 500 g Topfen (20% fat)
• 2 Stück eggs (size M)
• 40 g butter, soft
• 40 g sugar
• 1 Packung vanilla sugar
• 1 Stück organic lemon, grated zest
• 1 Prise salt
• 60 g wheat flour (type 405)
• 100 g breadcrumbs
• 30 g butter
• 400 g strawberries
• 30 g sugar for the strawberries

Method

1. Hull the strawberries, quarter them and sprinkle with 30 g sugar. Let them rest for about 20 minutes.
2. Cream the soft butter with 40 g sugar, vanilla sugar, lemon zest and a pinch of salt until fluffy.
3. Stir in the eggs one at a time, then add the Topfen one tablespoon at a time and stir until smooth.
4. Fold in the flour and chill the mixture for about 15 minutes so it firms up.
5. Melt 30 g butter in a pan, toast the breadcrumbs in it while stirring until golden brown, then set aside.
6. With damp hands, shape the mixture into eight equal-sized dumplings.
7. Bring a large pot of salted water to a simmer, reduce the heat and let the dumplings poach for 12 to 15 minutes without the water boiling.
8. Lift the dumplings out with a slotted spoon, let them drain briefly and roll them in the buttered breadcrumbs.
9. Plate the dumplings with the strawberries and their juices and serve.