Topfenknoedel

Dr. Oetker’s topfenknödel combines quark with supplied finely cubed stale bread rolls, whole eggs and a butter mixture. After a cold resting stage, the dumplings cook in salted water and receive a brown-butter crumb coating.

Supplied soft butter is stirred creamy with Vanillin Zucker, the grated-lemon-peel product, salt and supplied sieved icing sugar using a whisk. Two whole eggs are stirred in one at a time. Supplied sieved smooth flour is mixed with the ready bread-roll cubes, then folded in with quark using a cooking spoon.

The mixture stands cold for about two hours. Dumplings are formed from it and placed in rolling boiling salted water. Once they rise, they cook floating for about twenty minutes; a slotted spoon lifts them out to drain.

For the selected brown-butter instruction, butter cooks in a pot over medium heat until it becomes brown. The specified brown-butter coating portion is stirred with supplied toasted breadcrumbs, its separate sugar and another pack of Vanillin Zucker.

The dumplings are rolled in the crumb mixture and served sprinkled with icing sugar.