Topfenknoedel with Stewed Red Plums

These hearty cheese dumplings are an Austrian specialty. Farmer cheese is a form of cottage cheese that has been drained of most of its liquid; you can find it in the dairy section of most grocery stores. Ricotta cheese can be substituted, but it must be drained in a fine sieve for at least 30 minutes.

  • Servings: 6
  • Yield: Makes 12

Source: Martha Stewart Living, February 2008


  • Coarse salt
  • 1 1/2 cups farmer cheese (about 9 ounces)
  • 2 large eggs plus 2 large egg yolks
  • 5 tablespoons granulated sugar
  • 2/3 cup all-purpose flour
  • About 1/2 cup Sweet Breadcrumbs
  • Stewed Red Plums


  1. Bring a large pot of salted water to a simmer. Stir together cheese, eggs and yolks, and sugar in a medium bowl. Stir in flour and 5 tablespoons breadcrumbs. Using 2 wet soup spoons, shape a spoonful of the mixture into a 2-inch-long oval, and drop it into simmering water. Cook until it rises to the surface, about 2 minutes, then continue to cook for 3 1/2 minutes more. Repeat. You can cook 4 to 5 dumplings at a time, removing them with a slotted spoon when finished.

  2. Divide dumplings among individual serving bowls. Sprinkle each dumpling with about 1 teaspoon breadcrumbs. Divide plums and syrup among bowls. Serve immediately.


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