Austrian topfenknödel are made from a dough of strained quark cheese and semolina, shaped into balls, and steamed in a pressure cooker basket. This sugar-free version also suits holiday meals, satisfying a sweet craving without sugar.
Knead the strained quark with the semolina, egg, melted butter, and salt until a smooth dough forms. Cover and let rest for 15 minutes.
With wet hands, divide the dough into 8 equal pieces and roll them into balls.
Arrange the balls in the pressure cooker’s steamer basket. With the lid off, steam them over boiling water for 15 minutes.
Sprinkle the hot dumplings with breadcrumbs toasted in butter, season with cinnamon, and serve.
Lightly wet your hands when shaping the dough, or the quark will stick and distort the dumplings. Allergens: contains wheat (gluten), milk and dairy products (quark and butter), and eggs.
Hamuru 15 dakika dinlendirmeme rağmen toplar buharda dağıldı, sanırım irmiği fazla koydum ve kıvam gevşek kaldı. İkinci denemede yarım su bardağı irmikle daha toparlak sonuç aldım.
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