In addition to native regional traditions like Viennese cuisine, Austrian food has been influenced by Hungarian, Czech, Jewish, Italian and Bavarian cuisines. Austria has one of the most transcultural cuisines in Europe.
Cottage Cheese Dumplings (Topfenknodel)
Ingredients for 12 dumplings (serves 6), by weight:
2 egg yolks
5-1/3 oz. cottage cheese (approx. 20% butterfat content)
7-3/4 oz. white bread, diced
4-1/2 oz. light cream
2-2/3 oz. cake flour
2-1/8 oz. wheat semolina
2 egg whites
1/16 oz. salt
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.
Toss finished dumplings in buttered breadcrumbs and serve with choice of fruit sauce(s): strawberry, raspberry, apricot, etc.
- Apple Strudel (Apfelstrudel)
- Bohemian Omelets (Bohmische omeletten)
- Chocolate Hazelnut Pudding (Mohr Im Hemd)
- Cottage Cheese Dumplings (Topfenknodel)
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This page modified January 2007