Austrian Apricot Dumplings

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.

Ingredients and substitutions 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.

How to make Austrian Apricot Dumplings:

Dough boy: Whip the butter and then combine all the dough ingredients.

1

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.

2

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.

3

Simmer: Place the dumplings into simmering water.

Buttery coating: Combine the coating ingredients in a small pan.

4

Coat: Toss the cooked dumplings through the coating.

Refrigerate: Cover and refrigerate.

Serve: Serve up with a sprinkling of icing sugar.

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Austrian Apricot Dumplings

Sylvie Taylor

This Marillenknodel - Austrian Apricot Dumplings recipe wraps pitted apricots in a cream cheese dough that is then boiled before being coated in a buttery breadcrumb topping for a sweet and seasonal no bake dessert.

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Austrian, German

Servings 7

Calories 343 kcal

Ingredients

  

1x2x3x

Dumplings

• 60 grams / 2.1 ounces butter room temperature
• 14 grams / 1 tablespoon caster/superfine sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon sea or kosher salt
• 160 grams / 1 cup plain flour
• 55 grams / 1 large 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.

Apricots

• Meanwhile, slice a line through half of each apricot and remove the stone and place ½ tablespoon of sugar in each. Set aside.

Assembly

• 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

• 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.
• Apricots: Fresh apricots are used here, but you could substitute with fresh plums in their place, if you prefer.
• Large pot: You'll need a large pot to simmer these in, like you would large Matzo balls or soup dumplings.
• Best time to coat the dumplings: You'll want to work as quick as possible to coat the dumplings in as much of the breadcrumb coating before they cool down.

Recipe adapted from Austria Info

Nutrition

Calories: 343kcal

Keyword no bake dessert, stone fruit

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