© Kulinarik ©TVB Attersee-Attergau
Ein Paar genießt ein Glas Wein an einem gedeckten Tisch am See.

Topfennockerl (curd cheese dumplings)

4 portions with 2 pieces each, based on the recipe from Christina and Manfred Mayer, Genuss am See, Ödensee


  • 270 g curd cheese (20% fat)
  • 70 g sour cream
  • 70 g flour
  • 1 egg (size M)
  • dash of salt


  • vanilla powdered sugar
  • roasted bread crumbs
  • lingonberry sauce or apple sauce/compote



  • Mix curd cheese, sour cream, flour, egg and salt and chill for approx. 2 hours.
  • Form dumplings, place in boiling, lightly-salted water, allow to come to a boil and then simmer for 5 to 6 minutes.
  • Remove from water and drain. Roll dumplings in roasted bread crumbs and cover with powdered sugar.
  • Serve portion of two dumplings with lingonberry sauce or apple compote.
  • Tip: Form dumplings with either two wet spoons or cut dumplings out of larger mass with a wet spoon.