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Viennese Topfenknödel (Fluffy Curd Cheese Dumplings Rolled in Buttery Cinnamon Breadcrumbs)
Classic Viennese café confection: cloud-like dumplings made from fresh Austrian curd cheese (Topfen), butter, eggs, and semolina, poached and rolled in toasted buttery cinnamon breadcrumbs, served alongside warm plum compote.
Prep
20 min
Cook
15 min
Total
35 min
Ingredients
servings
4
- Fresh Austrian Topfen or dry curd cottage cheese250 g
- Unsalted butter (divided)80 g
- Fresh egg1 pc
- Fine wheat semolina70 g
- Fine white breadcrumbs100 g
- Granulated sugar60 g
- Ground cinnamon½ tsp
- Pinch of salt1 pinch
Preparation Steps
1
Beat 30g softened butter with egg, salt, and drained curd cheese; fold in semolina. Rest 20 minutes in fridge.
20 min timer
2
Melt remaining 50g butter in skillet, add breadcrumbs, sugar, and cinnamon; toast 5 mins until fragrant and golden.
5 min timer
3
Shape dough with wet hands into 8 round dumplings. Simmer gently in salted water for 10-12 minutes until floating.
12 min timer
4
Lift with slotted spoon directly into toasted buttered breadcrumbs, roll thoroughly to coat, and serve hot.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
380
Protein
13g
Carbohydrates
46g
Fat
16g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
