Topfenknodel Recipes

TOPFENKNOEDEL WITH STEWED RED PLUMS

Steps:

• Bring a large pot of salted water to a simmer. Stir together cheese, eggs and yolks, and sugar in a medium bowl. Stir in flour and 5 tablespoons breadcrumbs. Using 2 wet soup spoons, shape a spoonful of the mixture into a 2-inch-long oval, and drop it into simmering water. Cook until it rises to the surface, about 2 minutes, then continue to cook for 3 1/2 minutes more. Repeat. You can cook 4 to 5 dumplings at a time, removing them with a slotted spoon when finished.
• Divide dumplings among individual serving bowls. Sprinkle each dumpling with about 1 teaspoon breadcrumbs. Divide plums and syrup among bowls. Serve immediately.

TOPFENKNODEL

Steps:

• Pour light cream over diced white bread, allow to soak in, stir until smooth. Beat together butter and egg yolks until foamy, add cottage cheese and salt, fold in white bread soaked in cream.
• Whip egg whites, add to mixture, then carefully fold in flour and semolina. Let mixture sit in refrigerator for about one hour. Form small round dumplings, drop these into simmering, lightly salted water, turn off heat, let dumplings heat for about 12 minutes.
• In a small skillet, fry the fresh breadcrumbs in the butter until toasty and fragrant.
• Toss finished dumplings in buttered breadcrumbs and serve with choice of fruit sauce(s): strawberry, raspberry, apricot, etc.

CENTRAL EUROPEAN CHEESE DUMPLINGS

Steps:

• 1. In a food processor or blender, or with an electric mixer, combine the cheeses, onion, and salt. Add the eggs and beat until smooth. Beat in the butter, 1 tablespoon at a time. Stir in enough of the semolina to produce a firm dough. (Getting the moisture level right so that the batter holds together in your hand is the tricky part.) Cover and refrigerate for at least 2 hours or overnight. (The semolina absorbs moisture from the batter and firms it.)
• 2. Bring a large pot of lightly salted water to a gentle boil. Using 2 moistened soup spoons or your hands moistened with water, form the batter into 1 1/2-inch balls.
• 3. Drop the dumplings in the water in batches and stir gently to prevent sticking. Reduce the heat and simmer, uncovered, until they expand and rise to the surface, about 15 minutes. Using a slotted spoon, transfer to a bowl. Serve warm. To keep warm or reheat, place in a 200°F oven.
• Austrian Jam-Filled Cheese Dumplings (Gefulte Topfenknodel)
• In the dumpling batter, omit the onion and add 3 to 5 tablespoons sugar and, if desired, 1 to 2 teaspoons grated lemon zest. Press a deep indentation into the cheese balls, fill with about 1/4 teaspoon lekvar (prune butter) or other jam (about 1/4 cup total), and press the dough around the filling to enclose. Cook as above. Serve with sweetened whipped cream, cinnamon sugar, or jam.
• Romanian Cheese-Cornmeal Dumplings (Papanush):
• Omit the onion and substitute 1/2 to 3/4 cup fine-grind yellow cornmeal for the semolina.