Marillenknödel - Austrian Apricot Dumplings are a form of sweet dumplings, filled with seasonally fresh fruit. 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 recipe before.
In fact, most of us who love Asian cuisine would immediately think of a hot plate or soup filled with meat filled dumplings which you naturally crave when it's cold out. 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.
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 busy 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 to America; so not only are we leaving New Zealand, moving overseas, but also in between spending a few weeks in North America.
Why you'll love these
Unique and authentic flavor
Austrian Apricot Dumplings are a unique and authentic European dish that combine the sweetness of fresh apricots with the creamy dough to create these sweet dumplings. It's a dish that readers won't find everywhere, making it a perfect recipe for those who love to try new and exciting flavors.
Simple to make
This Austrian Apricot Dumplings recipe is quite simple to make. With just a few basic ingredients and some easy-to-follow instructions, readers can whip up this delicious dish in no time.
Perfect for any occasion
Whether it's as a dessert after dinner or a sweet breakfast option, Austrian Apricot Dumplings are the perfect treat for any occasion. They're a unique and impressive dish to bring to a potluck or dinner party, or simply to enjoy with family and friends. The sweet apricot flavor and comforting dumpling texture make them an irresistible option for any time of day.
How to prepare Marillenknödel - Austrian Apricot Dumplings
Dough boy: Combine all the dough ingredients.
Wrap: Roll into a ball, wrap and refrigerate.
Halve: Slice the apricots and remove the pips.
Sugar it up: Add in a teaspoon of sugar and close the apricot halves again.
Separate: Take the dough and separate into 10 equal portions.
Roll em: Roll one piece of dough into a circle 1 ½ times the size of one apricot.
Fold and wrap: Place one apricot in the center and fold the dough over, pinching to close the dough together.
Simmer: Place the dumplings into simmering water.
Buttery coating: Combine the coating ingredients in a small pan.
Coat: Toss the cooked dumplings through the coating.
Refrigerate: Cover and refrigerate.
Serve: Serve up with a sprinkling of icing sugar.
Ingredients for Austrian Apricot Dumplings
- Quark: Quark is more commonly used in Central Europe due to it’s very light creaminess and a great substitute is cottage cheese which has the right tangy and creaminess. You can substitute with cottage cheese or ricotta in equal measure.
- Plain flour: Plain or all purpose flour is recommended here which results in a nice light style dough and crumb.
- Butter: Softened butter blends best to create a nice light dough. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter in equal measure.
- Eggs: As well as adding structure to the doug, the egg will bind everything together so is essential for a soft dough that will rise slightly during the cooking process.
- Sugar: Superfine or caster sugar works best here adding a little sweetness to the dough and drawing out a little of the moisture from your apricots. To serve your dumplings a sprinkle of icing sugar works a charm.
- Apricots: Fresh apricots are used here, but you could substitute with fresh plums in their place, if you prefer.
See recipe card for quantities.
Equipment needed to make this
Mixing bowl: One medium mixing bowl is needed for the dough.
Hand or stand mixer: To create your dough, though this can be done by hand.
Shallow bowl: For the crumb mixture that you dip your cooked dumplings into.
Frying pan: To cook your crumb mixture before dipping the dumplings therein.
Large pot: To cook your dumplings, you'll need a heavy duty pot that can hold several cups of water.
More apricot recipes you'll love
How to make Austrian Apricot Dumplings:
Place the butter, tablespoon of sugar, vanilla extract and salt in a bowl and beat with a wooden spoon or electric beater until combined, approximately 1 minute.
Add the flour, egg and quark and stir until the dough forms.
Roll into a ball, wrap and refrigerate for 30 minutes.
Meanwhile, slice a line through half of each apricot and remove the stone and place ½ tablespoon of sugar in each. Set aside.
Sprinkle a little flour over your surface and across your rolling pin and lay out the dough, ensuring it’s well floured.
Cut into 10 equal pieces (or weigh them on a scale for accuracy).
Roll out one piece of dough until it's 1 ½ times the size of one of your apricots.
Place one of the fruit into the center of your dough and fold around the fruit. Pinch the center and carefully roll to ensure the dough sticks and holds.
Roll the dumpling in a little flour and set aside. Repeat with the remaining dough and apricots until all your dumplings are prepared.
Bring a large pot of water to boil with a pinch of salt, lower the temperature down to a simmer.
Carefully place the dumplings into the water and 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.
Drain each dumpling and role through the breadcrumb mixture whilst still warm.
Place on a plate and allow to cool before covering and refrigerating for at least 1 hour.
When ready to serve sprinkle a little confectioner’s sugar over the top.
Serve up and dig in!
Austrian Apricot Dumplings
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: Serves 10
- Category: Desserts, Summer
- Cuisine: Austrian, German
Description
Austrian's love dumplings and this Austrian Apricot Dumplings recipe wraps apricots in dough that is then boiled before being coated in a buttery breadcrumb topping. Honestly, the sweetness of apricots really make this a dessert that you'll be glad you don't need the oven for, but also shows off a unique way to serve this underrated fruit.
Ingredients
Dumplings
60 grams / 2.1 ounces butter, room temperature
14 grams / 1 tablespoon caster/superfine sugar
½ teaspoon vanilla extract
¼ teaspoon of sea or kosher salt
160 grams / 1 cup plain flour
1 egg, room temperature
300 grams / 10.5 ounces quark
10 apricots
50 grams / ¼ cup caster/superfine sugar
Coating
150 grams / 1 cup breadcrumbs
100 grams / 3.5 ounces butter
½ teaspoon ground cinnamon
50 grams / ½ cup icing/confectioner’s sugar
Instructions
Dumplings
- Place the butter, tablespoon of sugar, vanilla extract and salt in a bowl and beat with a wooden spoon or electric beater until combined, approximately 1 minute.
- Add the flour, egg and quark and stir until the dough forms.
- Roll into a ball, wrap and refrigerate for 30 minutes.
Meanwhile, slice a line through half of each apricot and remove the stone and place ½ tablespoon of sugar in each. Set aside. - Sprinkle a little flour over your surface and across your rolling pin and lay out the dough, ensuring it’s well floured.
- Cut into 10 equal pieces (or weigh them on a scale for accuracy).
- Roll out one piece of dough until it's 1 ½ times the size of one of your apricots.
- Place one of the fruit into the center of your dough and fold around the fruit. Pinch the center and carefully roll to ensure the dough sticks and holds.
- Roll the dumpling in a little flour and set aside. Repeat with the remaining dough and apricots until all your dumplings are prepared.
- Bring a large pot of water to boil with a pinch of salt, lower the temperature down to a simmer.
- Carefully place the dumplings into the water and cook for 13-15 minutes, stirring occasionally to cook evenly.
Coating
- 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.
- Drain each dumpling and role through the breadcrumb mixture whilst still warm.
- Place on a plate and allow to cool before covering and refrigerating for at least 1 hour.
- When ready to serve sprinkle a little confectioner’s sugar over the top.
- Serve up and dig in!
Notes
Recipe adapted from Austria Info
Nutrition
- Calories: 343 calories
Keywords: fruit, european dessert
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