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Friday, January 31, 2014

Topfenknodel / Austrian Cottage Cheese Dumplings ~ IFC

Posted by Saraswathi Tharagaram On 11:28 PM
Topfenknodel / Austrian Cottage Cheese  Dumplings


      IFC challenge for this month is from Austrian cuisine and it was narrowed down to particular region called Lower Austrian.   Lower Austria is the nine states in Austria and it is the largest too. 
   In Lower Austria Waldviertel poppies, Marchfeld asparagus and Wachau apricots are cultivated and used predominantly in their cooking.  One of the Famous recipe are the "Marillenkn√∂del", small dumplings filled with apricots and warm butter-fried breadcrumbs on it.
 
    Briju Pathasarathy, who is the host for this month and challenged IFC group with 4 authentic dishes from Austrian cuisine. Of that I have selected Dumpling recipe and didn't made any changes to the original recipe and  I have shared the same here.  Paneer covered texture really helps to hold the shape.   If you want to bring Indian fusion to this recipe, you can add some Indian spice on both covering and filling for perfect taste.    
            
Preparation time: 20 minutes
Refrigerate for 1 hour
Cooking time: 20 ~ 30 minutes in low heat
yield: 8 ~ 10 depends on size of the dumpling
Adapted from  Ndtv

Ingredients 
For outer covering:
200 gm cottage cheese 
1 tbsp flour
1 tbsp semolina
1 tbsp couscous
Pinch of salt
1/2 cut lemon

For Filling:
100 gm carrots
1/2 inch ginger 
10-12 raisins

Topfenknodel / Austrian Cottage Cheese  Dumplings

Method
1. Boil milk in a heavy bottom pan.  When it starts boiling, add lemon juice and stir. Cook till the  the cheese and whey separates. Drain and squeeze the water. (Check here for step by step paneer recipe).
2. In a mixing bowl, add semolina, flour and couscous and a pinch of salt ( add 3/4 tsp red chilli powder, coriander powder  or to taste)  and mix it either by hand or with a mixer. The consistency of the dough will depend upon the moisture in the paneer. Higher the moisture, better the dough.  Once the dough is ready,  re-fridge for an hour.

Topfenknodel / Austrian Cottage Cheese  Dumplings

3. Rub a little flour on your hands and on your work surface to ensure that the dough does not stick to either.
4. Take a ball of dough and flatten it. Fill it with the mixture made of carrots, ginger and raisins ground together in a bit of olive oil, and seal the dough back together with the filling inside.
5. Rub the dumpling in a bit of flour to ensure that it does not stick.
6. Once the uncooked dumplings are ready, drop them gently in soft boiling water (simmering water).
Topfenknodel / Austrian Cottage Cheese  Dumplings

7. When dropped in boiling water, they will instantly drown. Once cooked, they will float back up to the surface. Remove from the water and rolled it in breadcrumbs add flavor. Serve with vanilla sauce or any dip.

Note: Since the recipe doesn't ask for any spices, feel free to alter to your family taste.
Print here
Topfenknodel / Austrian Cottage Cheese  Dumplings

Preparation time: 20 minutes
Refrigerate for 1 hour
Cooking time: 20 ~ 30 minutes in low heat
yield: 8 ~ 10 depends on size of the dumpling
Adapted from  NDTV

Ingredients 
For outer covering:
200 gm cottage cheese 
1 tbsp flour
1 tbsp semolina
1 tbsp couscous
Pinch of salt
1/2 cut lemon

For Filling:
100 gm carrots
1/2 inch ginger 
10-12 raisins

Method
1. Boil milk in a heavy bottom pan.  When it starts boiling, add lemon juice and stir. Cook till the cheese and whey separates. Drain and squeeze the water. Check here for step by step paneer recipe
2. In a mixing bowl, add semolina, flour and couscous and a pinch of salt ( add 3/4 tsp red chilli powder, coriander powder  or to taste)  and mix it either by hand or with a mixer. The consistency of the dough will depend upon the moisture in the paneer. Higher the moisture, better the dough.  Once the dough is ready,  re-fridge for an hour.
3. Rub a little flour on your hands and on your work surface to ensure that the dough does not stick to either.
4. Take a ball of dough and flatten it. Fill it with the mixture made of carrots, ginger and raisins ground together in a bit of olive oil, and seal the dough back together with the filling inside.
5. Rub the dumpling in a bit of flour to ensure that it does not stick.
6. Once the uncooked dumplings are ready, drop them gently in soft boiling water (simmering water). 
7. When dropped in boiling water, they will instantly drown. Once cooked, they will float back up to the surface. Remove from the water and rolled it in breadcrumbs add flavor. Serve with vanilla sauce or any dip.                                  www.sarasyummybites.com
Topfenknodel / Austrian Cottage Cheese  Dumplings

Sending this entry to IFC challenge hosted by me and Shobana.



4 comments:

  1. Delicious and lovely looking dumplings.Have bookmarked it.
    Deepa

    ReplyDelete
  2. Looks yum!! Striking color combo there white snowy outer with an orange inside, feast to the eyes too!!! :)

    ReplyDelete

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