Topfenknödel – Cheese Dumplings

250 g Topfen, 75 g zerlassene Butter, 125 g Gries, 2 Eidotter und Salz mixen. 2 Eiklar zu Schnee schlagen. Schnee vorsichtig unter die Topfenmasse heben. Die Masse ½ Std. im Kühlschrank rasten lassen.

Knödel formen und vorsichtig in einen Topf mit kochendem Salzwasser legen. Knödel so lange kochen bis sie an der Oberfläche schwimmen. In der Zwischenzeit in einer großen Pfanne Brösel in Butter anschwitzen. Die Knödel anschließend in den Bröseln wälzen.

Mix 250 g of creamed cottage cheese (might not be available in all countries), 75 g of melted, 125 g of semolina, 2 egg yolks and a pinch of salt. Separately beat 2 egg whites until firm. Carefully fold the egg whites under the cheese mixture. Let the dough sit in the fridge for about half an hour.

Make dumplings and put them into a pot of boiling salted water. Simmer until the dumplings start appearing on the surface. In the mean time, slightly fry some bread crumbs in a large buttered pan. Lift the dumplings out of the water and roll them in bread crumbs.

By Maridi

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