Topfenknödel

Step by stepInstructions

1. Beat the quark with the softened butter, egg yolks, sugar, vanilla, lemon zest, and salt until smooth.
2. Stir in the semolina, cover, and chill 30 minutes so it absorbs.
3. Beat the egg whites to soft peaks and fold them gently into the quark mixture.
4. With wet hands, shape the mixture into 8-10 dumplings.
5. Bring a large pot of salted water to a gentle simmer and poach the dumplings 12-15 minutes, until they float and feel firm.
6. Meanwhile, melt the butter in a skillet and toast the breadcrumbs until golden. Roll the drained dumplings in the crumbs, dust with powdered sugar, and serve with compote.