EN DE FR ES PT IT
Lighter Austrian Topfenknödel with Warm Berry Compote
Recipe

Lighter Austrian Topfenknödel with Warm Berry Compote

Dessert • Austria

Soft Topfenknödel (quark dumplings) gently simmered, then finished with light toasted breadcrumbs and served with a quick warm berry compote.

Why smarter

Uses lean Topfen and minimal added fat; simmering instead of frying keeps it light while breadcrumbs add the traditional finish without heavy butter.

Chef tip

If the dough feels sticky, chill it for 10 minutes and wet your hands for shaping—this helps you form smooth dumplings without adding lots of extra flour.

Soft line

A cosy Austrian classic that still feels light on the plate.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Lean Topfen (low-fat quark) 250.000 g Lean Topfen (low-fat quark) Topfen, Magerstufe if available
2 Egg 1.000 large Egg
3 Semolina (Weizengrieß) 60.000 g Semolina
4 All-purpose flour 25.000 g All-purpose flour plus a little extra for hands if needed
5 Sugar 20.000 g Sugar
6 Vanilla sugar 10.000 g Vanilla sugar or 1/2 tsp vanilla extract
7 Lemon zest 1.000 tsp Lemon zest finely grated
8 Pinch of salt 1.000 pinch Salt
9 Breadcrumbs 50.000 g Breadcrumbs fine, dry
10 Canola oil 2.000 tsp Canola oil for toasting breadcrumbs
11 Frozen mixed berries 300.000 g Frozen mixed berries or fresh when in season
12 Water 80.000 ml Water
13 Sugar (for compote) 15.000 g Sugar adjust to taste
14 Cornstarch 1.000 tsp Cornstarch optional, for thicker compote; mix with 1 tbsp cold water

Method

  1. In a bowl, mix Topfen, egg, 20 g sugar, vanilla sugar, lemon zest and salt until smooth.
  2. Stir in semolina and flour just until combined. Let the dough rest 10 minutes (it will firm up).
  3. Meanwhile, make the compote: add berries, water and 15 g sugar to a small pot. Simmer 5–8 minutes until juicy. If you want it thicker, stir in the cornstarch slurry and simmer 30–60 seconds. Keep warm.
  4. Bring a wide pot of lightly salted water to a gentle simmer (not a rolling boil).
  5. With wet hands, shape the dough into 8 small dumplings (2 per serving). If very sticky, dust hands lightly with flour.
  6. Slide dumplings into the simmering water. Cook 10–12 minutes, turning once, until they float and feel set.
  7. While they cook, toast breadcrumbs: heat canola oil in a non-stick pan, add breadcrumbs and toast over medium heat until golden, stirring often (3–5 minutes).
  8. Lift dumplings out with a slotted spoon, let drain briefly, then roll in the toasted breadcrumbs.
  9. Serve warm with the berry compote spooned over (or alongside).