A festive Austrian classic, topfenknödel is made by kneading curd cheese and semolina into a dough, shaping it into dumplings and steaming them in a pressure cooker's steamer basket. This unsweetened version fits a diabetic-friendly celebration table without triggering a sugar spike.
Knead the curd cheese with the semolina, egg, melted butter and salt into a smooth dough, cover and rest for 15 minutes.
With wet hands, divide the dough into 8 equal pieces and shape them into round balls.
Place the balls in the pressure cooker's steamer basket and steam them over boiling water, lid off, for 15 minutes.
Sprinkle the butter-toasted breadcrumbs over the hot dumplings and finish with a dusting of cinnamon before serving.
Wet your hands slightly while shaping the dough, or the curd cheese will stick and ruin the shape. Allergens: contains wheat (gluten), milk and dairy (curd cheese, butter), egg.
Sweetening with a little cinnamon instead of sugar gives a sense of sweetness without affecting blood sugar.
Admin DadaGastro · verified in test kitchenHamuru 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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