VEGAN AUSTRIAN TOPFENKNÖDEL (CURD CHEESE DUMPLINGS)

Did you ever eat Austrian Topfenknödel (curd cheese dumplings) either filled with fruits or chocolate (or even both)? I usually prepare them in summer when the apricot tree in our garden bears fruit and freeze them (I really love to freeze everything). However, as I finished up my stock on frozen apricot Topfenknödel, I wanted to make fresh ones. Plus I realized that my Swiss boyfriend never had Topfenknödel in his entire life ( do not ask me how he survived) and so I wanted to prepare them for him - spoiler alert he loved it ;)

So today I want to share my version of this Austrian speciality, filled with strawberries (you can however also fill them with other fresh fruits for example apricots, raspberries, cherries or even use jam if you have no fresh fruits at home) in the hope that even more people around the world get to know this delicious dessert :)

RECIPE FOR VEGAN TOPFENKNÖDEL (approx. 8)

• 250g silken tofu

• 3 tablespoon oat milk (or any other plant-based milk)

• 1 tablespoon chia seeds 

• 5 tablespoon flour

• 1/2 squeezed lemon

• 8 strawberries

• 1 tablespoon coconut oil

• 1 cup of Breadcrumbs (I reallllyyy love them so maybe you need less)

• 1 tablespoon sugar

1. Mix the tofu, oat milk, chia seeds, flour and lemon and let the dough rest for 15 minutes (if you want you can also add a bit of sugar)

2. Wash the fruits and remove any fruit stems if applicable

3. Form dumplings around the strawberries (use so much dough that the fruits are completely covered by the dough)

4. Boil a large pot of water and when ready let the dumplings cook

5. The Topfenknödel are ready when they are swimming on the surface

6. Heat a large pan with coconut oil and add the breadcrumbs and sugar when the oil is hot

7. Fry the mixture until the bread crumbs are golden

8. Add the dumplings and mix thoroughly

9. Enjoy :)

typical_austrian_curd_cheese_dumplings_easy_recipe_magda_mag_das