Austrian Topfenknödel

Step 1

Place the quark in a fine-mesh strainer lined with cheesecloth and let it drain in the refrigerator for 15 minutes, so the dumplings will be less wet.

Step 2

Fill a large pot three-quarters full with water and add 1 tablespoon of salt, then bring to a gentle boil over high heat while you prepare the dough.

Step 3

Transfer the drained quark to a large mixing bowl and crack both eggs into the bowl, then whisk together with a fork until well combined and creamy.

Step 4

Add the flour, 0.5 teaspoon salt, and a few grinds of pepper to the quark mixture and stir with a wooden spoon until a soft, slightly sticky dough forms.

Step 5

Wet your hands with cool water and scoop out a golf-ball-sized portion of dough, gently rolling it between your wet palms to form a smooth ball about 2 inches across.

Step 6

Carefully drop each dumpling into the gently boiling water — they should sink at first, then float to the surface after 2–3 minutes.

Step 7

Once a dumpling floats, let it cook for another 3 minutes at a gentle boil, then remove it with a slotted spoon and place it on a warm plate.

Step 8

Repeat steps 5–7 until all the dough is shaped and cooked; you should have 8–10 dumplings total.

Step 9

Melt 2 tablespoons of butter in a small skillet over medium heat, then add the breadcrumbs and stir constantly until they turn golden brown and smell toasted, about 3–4 minutes.

Step 10

Arrange the cooked dumplings on a serving platter and drizzle the remaining 2 tablespoons of melted butter over them.

Step 11

Sprinkle the toasted breadcrumb mixture over the top of the dumplings, coating them evenly, and serve immediately while warm.