Topfenknödel (Curd cheese dumplings) - vienna.info
Originally, the Topfenknödel came from Bohemia, but very soon they became a permanent component of the Viennese cuisine. In contrast to curd balls (popular in Germany), you don’t have to bake but...
Keywords
- Nachspeisen
- Wiener Küche
- Rezept
- Kochen
- Genuss
- Essen
- Kulinarik
- Topfenknödel
Ingredients
- 300 g (1 1/3 cup) curd cheese (20% fat)
- 60 g (1/4 cup) butter (melted)
- 60 g (1/2 cup) cubed white bread rolls
- 2 eggs
- 3 tbsps sour cream
- 80 g (3/4 cup) semolina
- 1 pinch salt
- 1/2 lemon (rind and juice)
- 1 tbsp vanilla sugar
- 100 g (1/2 cup) butter
- 2 tbsps vanilla sugar
- 100 g (1 cup) breadcrumbs
- 1 pinch cinnamon powder
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