Hausgemachte Topfenknödel Mit Zwetschkenröster Recipe
homemade sweet curd cheese dumplings with stewed plums
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Ingredients
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Topfenknödel (Curd cheese dumplings)
Plum compote (Zwetschkenröster)
Finishing & serving
Method
Topfenknödel (Curd cheese dumplings)
- 1
Prepare dough
In a large bowl, combine the quark, eggs, granulated sugar, vanilla extract and a pinch of salt. Mix until mostly smooth using a spatula or hand mixer on low. Stir in the melted butter. Add the semolina and flour and fold until a soft, slightly sticky dough forms. Let the dough rest 15–20 minutes at room temperature so the semolina swells; if it becomes very loose, chill 10 minutes.
- 2
Form dumplings
Bring a large pot of water to a gentle simmer (not a rolling boil) and add a pinch of salt. Meanwhile, lightly flour your hands and shape the dough into 12 equal portions (about 60–70 g each). With floured hands, roll each portion into a smooth ball, compressing slightly to remove air pockets. If dough sticks, dust with a little flour or wet hands slightly.
- 3
Cook dumplings
Carefully drop the dumplings into the gently simmering water in batches (do not overcrowd). Cover and poach for 10–12 minutes; dumplings will float and then puff slightly. After 10 minutes check one for doneness (center should be set and not doughy). Remove with a slotted spoon to a tray lined with a clean towel to drain briefly.
Plum compote (Zwetschkenröster)
- 4
Cook plums
Place the halved plums, sugar, water, lemon juice, cinnamon stick and vanilla (scraped seeds plus pod if using) into a medium saucepan. Bring to a simmer over medium heat, stirring gently to dissolve the sugar. Reduce heat to low and simmer 12–18 minutes, stirring occasionally, until the plums are soft but hold some shape and the liquid has thickened to a glossy syrup. Taste and adjust sweetness with more sugar or a splash more lemon if needed. Remove cinnamon stick (and vanilla pod) before serving.
Finishing & serving
- 5
Toast breadcrumbs
While plums simmer or after dumplings are cooked, melt the 40 g butter in a skillet over medium heat. Add the breadcrumbs and a pinch of salt and toast, stirring frequently, until golden brown and fragrant, about 4–6 minutes. Stir in the ground cinnamon if using. Remove from heat and set aside.
- 6
Assemble
Place 1–2 dumplings per serving on plates. Spoon warm Zwetschkenröster over and around the dumplings. Generously sprinkle toasted breadcrumbs over the dumplings and dust with powdered sugar. Serve immediately while dumplings and compote are warm.
- 7
Storage
Leftover cooked dumplings can be refrigerated in an airtight container for 1–2 days. Reheat gently in a covered skillet with a splash of water or steam to avoid drying. Plum compote keeps refrigerated for up to 5 days; rewarm before serving.