Marillenknodel – Austrian Apricot Dumplings

Have you heard of sweet dumplings? Unless you come from Austria, Germany or a few select other European countries, you likely have never seen dumplings like the ones on today’s post before.

Don’t let your lack of knowledge of these distract you though, these are delicious. In fact, just thinking about eating these again has me salivating. The sweet juicy apricots are wrapped in a dough that is just the right amount of sweetness.

So now onto some news: I’m returning to live in London…three years after leaving and it’s been a whirlwind of a time trying to and (finally) getting a visa…so much so that I began questioning whether I would even get it.

The crazy time to get it further amplified by the deadline of this Sunday, the last day of June is the day I depart for a few weeks in America. Expect some more travel images in the next month on my Insta and likely here in my monthly post.

Any news in your neck of the woods friends? I would love to know if you’ve had these and your thoughts also.

Marillenknodel – Austrian Apricot Dumplings
Recipe adapted from Austria Info
Serves 10

Ingredients:
Dumplings
60 grams/2.1 ounces butter, room temperature
1 tablespoon caster/superfine sugar
1/2 teaspoon vanilla extract
Pinch of salt
1 cup flour
1 egg
300 grams/10.5 ounces quark
10 apricots
1/2 cup caster/superfine sugar
Coating
1 cup breadcrumbs
100 grams/3.5 ounces butter
1/2 teaspoon ground cinnamon
1/2 cup icing/confectioner’s sugar

Directions:
Cream the butter, tablespoon of sugar, vanilla extract and salt in a bowl until combined.

Add the flour, egg and quark and combine until the dough forms. Roll into a ball, wrap and refrigerate for 30 minutes.

Slice a line through half of each apricot and remove the stone and place a tablespoon of sugar in each. Set aside.

Flour your work top and rolling pin and lay out the dough, ensuring it’s well floured. Roll out to 1/2 inch thickness and cut into 10 separate even pieces.

Place one apricot into the center of a piece of dough and lay around the fruit. Roll slightly to ensure the dough sticks and holds. Roll in a little flour and set aside.

Repeat with the remaining apricots.

Boil a large pot of water to boil with a pinch of salt, lower the temperature down to a simmer and add the dumplings.

Cook for 13-15 minutes, stirring occasionally to cook evenly.

Meanwhile, place the breadcrumbs, butter and ground cinnamon in a frying pan on medium heat until melted, stirring to combine, add a little of the sugar at a time until it’s combined.

Remove each dumpling and role through the breadcrumb mixture.

Place on a plate and sprinkle a little confectioner’s sugar to serve.

Marillenknodel – Austrian Apricot Dumplings

Marillenknodel – Austrian Apricot Dumplings

Ingredients

    Dumplings
  • 60 grams/2.1 ounces butter, room temperature
  • 1 tablespoon caster/superfine sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup flour
  • 1 egg
  • 300 grams/10.5 ounces quark
  • 10 apricots
  • 1/2 cup caster/superfine sugar
    Coating
  • 1 cup breadcrumbs
  • 100 grams/3.5 ounces butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup icing/confectioner’s sugar

Instructions

Cream the butter, tablespoon of sugar, vanilla extract and salt in a bowl until combined.

Add the flour, egg and quark and combine until the dough forms. Roll into a ball, wrap and refrigerate for 30 minutes.

Slice a line through half of each apricot and remove the stone and place a tablespoon of sugar in each. Set aside.

Flour your work top and rolling pin and lay out the dough, ensuring it’s well floured. Roll out to 1/2 inch thickness and cut into 10 separate even pieces.

Place one apricot into the center of a piece of dough and lay around the fruit. Roll slightly to ensure the dough sticks and holds. Roll in a little flour and set aside.

Repeat with the remaining apricots.

Boil a large pot of water to boil with a pinch of salt, lower the temperature down to a simmer and add the dumplings.

Cook for 13-15 minutes, stirring occasionally to cook evenly.

Meanwhile, place the breadcrumbs, butter and ground cinnamon in a frying pan on medium heat until melted, stirring to combine, add a little of the sugar at a time until it’s combined.

Remove each dumpling and role through the breadcrumb mixture.

Place on a plate and sprinkle a little confectioner’s sugar to serve.

Notes

Recipe adapted from Austria Info

https://roamingtaste.com/marillenknodel-austrian-apricot-dumplings/

no comments
Add a comment...

Your email is never published or shared. Required fields are marked *

Other posts of interest