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