Yoghurt Curd Dumplings

Chef Claus Aigner of the 4-star Superior Hotel Paradiso of the EurothermenResort Bad Schallerbach serves you today the recipe of his yoghurt curd dumplings.


Yoghurt curd dumplings

  • 250g curd cheese
  • 30g yoghurt
  • 62g flour
  • 10g breadcrumbs
  • 1 egg
  • 1g salt
  • 10g cocoa
  • Pickled sour cherries
  • 100g Toasted breadcrumbs for rolling, half mixed with cocoa powder

Vanilla cream

  • 100ml milk
  • ½ vanilla pod
  • 5g sugar
  • 8g cornflour
  • 50ml whipped cream



Mix the curd, yoghurt, flour, breadcrumbs, egg and salt and divide the mixture into two equal parts. Mix in 10g cocoa in one part and then chill for 2 hours.

Shape the dumplings and let them steep in lightly salted boiling water for 5 minutes.

Remove the dumplings from the water and drain briefly. Also divide the toasted breadcrumbs into two equal halves and mix a little cocoa into one half again, turn the dumplings in it and finish with icing sugar. Garnish with the sour cherries.



The vanilla cream is perfect for decorating the yoghurt dumplings.

Boil the milk with the pulp and the scraped out vanilla pod as well as the sugar and cornflour. Allow to cool and then fold the whipped cream into the cool mixture.