Zutaten für Topfenknodel
- 1/4 cup (1/2 stick) softened butter
- 2 large egg yolks
- 16 ounces Topfen (or cottage cheese)
- White Bread
- 1/2 cup light cream
- Cake Flour
- 1/4 cup semolina
- 2 large egg whites
- Pinch of salt
- Fresh White Breadcrumbs
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Zubereitung von Topfenknodel
- Dice 1 cup of day-old white bread into small pieces. Pour 1/2 cup of light cream over the bread and let it soak for about 10 minutes. Gently stir until a smooth paste forms.
- In a separate bowl, beat 1/4 cup (1/2 stick) of softened butter and 2 large egg yolks until light and fluffy. Add 16 ounces of Topfen (or cottage cheese), a pinch of salt, and gently fold in the soaked bread mixture.
- In a clean bowl, whip 2 large egg whites until stiff peaks form. Gently fold the whipped egg whites into the cheese mixture. In a separate bowl, whisk together 1/2 cup all-purpose flour and 1/4 cup semolina. Gradually fold the dry ingredients into the wet ingredients until just combined.
- Cover the bowl and refrigerate the dough for at least 1 hour (or up to overnight) to allow the flavors to meld.
- Bring a large pot of lightly salted water to a simmer. Gently form the dough into 1-inch dumplings. Carefully drop the dumplings into the simmering water. Reduce heat to low, cover, and let them simmer gently for approximately 12-15 minutes, or until they float to the surface and are cooked through.
- While the dumplings cook, prepare the breadcrumbs: Melt 2 tablespoons of butter in a small skillet over medium heat. Add 1/2 cup of fresh breadcrumbs and toast, stirring frequently, until golden brown and fragrant (about 3-5 minutes).
- Once cooked, carefully remove the dumplings from the water using a slotted spoon. Gently toss the dumplings in the toasted breadcrumbs. Serve immediately with your favorite fruit sauce (apricot, strawberry, raspberry, etc.).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
6g
Fat
49g
Carbs
10g
