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Topfenknödel von Milena Broger © Adolf Bereuter

Cottage-cheese dumplings filled with Sig and stewed apricots

“Sig” - also known as "Wälder chocolate" - is a culinary rarity and actually made from leftovers. The whey that is not used in cheese production is boiled until the water evaporates. Sugar, butter and cream are added and the mixture is stirred for a long time until it turns into a caramel-like substance, which is ready for consumption and packed in suitably sized balls.

Cottage-cheese dumplings filled with Sig and stewed apricots

  • Ingredients for 4 people
    For the cottage cheese dough:
    500 g cottage cheese (very dry, drain in a sieve and let dry overnight)
    2 small eggs
    100 g breadcrumbs
    40 g flour
    60 g melted butter
    40 g sugar
    pinch of salt

    For the filling and the breadcrumbs:
    50 g Sig
    100 g butter
    100 g breadcrumbs
    60 g sugar
    1 tsp. cinnamon
    pinch of salt

    For the stewed apricot:
    800 g apricots (frozen or fresh, you can also use other fruits like apples)
    200 g sugar (can be more or less depending on the sweetness of the apricots)
    ½ cinnamon stick

  • Preparation
    For the dumpling mixture knead the cottage cheese with all remaining ingredients to a smooth dough. It is important that the cottage cheese is very dry. If necessary, wrap the cottage cheese in a cloth, place it in a sieve and let it drip-dry overnight in the refrigerator. Leave the finished dough to simmer in the refrigerator for at least one hour.

    Preheat the oven to 200 degrees (top/bottom heat) for the stewed apricots. Place the apricots (frozen or freshly cut in half) in a deep baking tray and cook in the oven for 15 minutes. Add sugar and half a cinnamon stick and continue baking for 15 minutes. Allow to cool slightly.

    For the sugar crumbs heat butter until it starts to foam, add crumbs, sugar, cinnamon and a pinch of salt and stir briefly.

    Remove the dough from the fridge and form small balls from it. Shape small dumplings from the cottage cheese mixture and fill them with the Sig balls.

    Boil water in a wide pot, add a dash of milk, and a pinch of salt. The water must not come to a boil! Let the dumplings steep for approx. 8 minutes, then bathe in sugar crumbs and serve with the stewed apricots.

    Recipe: Milena Broger, Weiss Bregenz

Topfenknödel von Milena Broger © Adolf Bereuter
Topfenknödel von Milena Broger © Adolf Bereuter

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