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Traditional Viennese Apple Dumplings | Juicy & Cinnamon-Spiced
(0)
45 min
Under an hour
Gurkerl Küche
Flaumige altwiener Apfelknödel aus feinem Topfenteig, gefüllt mit saftigen, zimtigen Apfelstücken und gewälzt in herrlich duftenden, goldbraunen Butterbröseln. Ein traditioneller österreichischer Mehlspeisen-Klassiker für den goldenen Herbst.
Ingredients
Preparation method
Prepare curd cheese dough
For the fluffy curd dough, cream 40 g of soft butter with 250 g of curd cheese (quark), 1 free-range egg, 1 pinch of fine salt, and 1 packet of vanilla sugar in a bowl.
Gently stir in the smooth wheat flour and 30 g of the breadcrumbs until a soft, smooth dough forms. Cover the dough and let it rest in the refrigerator for about 20 minutes.
Prepare apple filling & shape dumplings
Peel, quarter, core, and cut the fresh apples into small cubes. In a small bowl, marinate the apple cubes with a little lemon juice, a little grated organic lemon zest, 1 tsp of cinnamon, and 1 tbsp of granulated sugar.
Chef's tip
Tart apple varieties such as Boskoop, Topaz, or Elstar pair especially well with the sweet curd dough and crispy butter breadcrumbs.
Make sure that the dough completely encloses the apple pieces and that the water is only gently simmering so that the dumplings keep their shape and stay juicy during cooking.
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