Best of Austrian Cuisine/Elisabeth Mayer-Browne 2001

Cream Cheese Dumplings (Topfenknodel)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
2 ozs butter (2 tablespoons) 1/2 lb cream cheese 3 ozs semolina (one cup or 1 tablespoon)
milk 2 eggs 3 rolls



1 Soak the rolls in a litte milk and water, squeeze well and put through a sieve. Add to this the cream cheese, the eggs which you have beaten well with the butter, and lastly, add salt and the semolina. Leave under cover for about 1 hour.
2 Now mould into medium sized dumplings, and boil gently for 6 minutes in a wide saucepan with boiling salted water. Lift out carefully and put into breadcrumbs fried in butter. Can be served with meat or stewed fruit.

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