🫙 From the Spice Rack
topfenknodel
Topfenknodel (Cottage Cheese Dumplings — Austria) 1/4 cup butter (NOT margarine) 2 eggs, separated 1 1/2 cups dry curd cottage cheese 1/2 teaspoon salt 1 cup flour Melted butter
sideeasy
Ingredients5 items
Ingredients
- 1/4cupbutter (not margarine)
- 2eggs, separated
- 11/2 cups dry curd cottage cheese
- 1/2teaspoonsalt
- 1cupflour
Directions
- 1
Topfenknodel (Cottage Cheese Dumplings — Austria) 1/4 cup butter (NOT margarine) 2 eggs, separated 1 1/2 cups dry curd cottage cheese 1/2 te
- 2
Scoop the dry curd cottage cheese into your blender or food processor and make into a purée
- 3
Blend into egg yolk mixture with salt
- 4
Beat egg whites until they will hold a peak and fold gently into the cheese mixture
- 5
Add enough flour to make stiff batter
- 6
Bring a deep pan of water to a gentle boil and add 1 teaspoon salt
- 7
Drop dumplings into boiling water and cook until they rise to the surface
- 8
Drain and serve with melted butter