Everybody who’s lived for a while in Austria knows what Topfenknödel are. I myself have fallen in love with them, they somehow managed to find their way into my kitchen at least once a week, so I’ve decided to share this traditional Austrian dish with you.

I did a little bit of research on the subject and apparently, originally, the Topfenknödel came from Bohemia, but very soon they became a permanent component of the Viennese cuisine. In comparison to the curd balls (popular in Germany), you don’t have to bake but boil them.

I’ve only tried the pre-made variety (I recommend the ones from Igloo), but I’ve heard you can make your own from scratch too. I’m sure there are a bunch of recipes out there. For the pre-made variety, all you have to do is boil the water, then add the dumplings, let them boil for 15 minutes, then take the pot off the fire and let it sit for another 5 minutes. Add the croutons, and you’ve got yourself a tasty dessert, or you can enjoy them as a meal on their own – they are pretty filling.

Mahlzeit!