Austrian Apricot Dumplings | Marillenknödel

These dumplings are a typical sweet main meal in the Lower Austrian Wachau
Valley during apricot season. A ripe apricot is wrapped in a quark-based dough
and topped with sweetened breadcrumbs before eating.

Servings: 10 dumplings

Author:

Prep Time
30 minutes

Cook Time
15 minutes

Resting Time
30 minutes

Course:

Cuisine:

Austrian

Keywords:

apricot dessert apricot dumplings austrian apricot dumplings Austrian food Marillenknödel plum dumplings Zwetschgenknödel

Instructions

1 Cream together softened butter, vanilla extract, and a pinch of salt until
smooth. Blend in the egg, quark, 1 tbsp sugar, and flour, then mix until a soft
dough forms. If the dough is too sticky to work with, add a 1 tablespoon of
flour at a time, until the dough has reached a workable consistency. Shape the
dough into a ball, cover it with plastic wrap, and chill in the refrigerator for
about 30 minutes.
2 While the dough is chilling, pit the apricots and place a sugar cube inside each
one. On a floured surface, roll out the dough into a cylinder about 5 cm (2
inches) thick. Slice the dough into 10 pieces and gently flatten them with your
hands. Encase each apricot in a piece of dough, pinching the edges to seal well.
Flour your hands well, shape the filled dough into dumplings, and set them on a
floured board.
3 In a large pot, bring a good amount of salted water to a boil. Reduce the heat,
gently add the apricot dumplings, and simmer for 10-15 minutes. Stir
occasionally to keep the dumplings from sticking together.
4 For the topping, melt butter in a pan and add breadcrumbs. Season with
granulated sugar and cinnamon to your taste and cook until the breadcrumbs are
golden brown. Carefully take out the dumplings and roll them in the sugared
breadcrumbs. Arrange them on a plate and sprinkle with powdered sugar. Serve
warm!

Austrian Apricot Dumplings | Marillenknödel

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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