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Marillenknödel (Austrian Apricot Dumplings)

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1h

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8 servings

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Marillenknödel are a beloved Austrian dessert featuring sweet apricots encased in a tender potato or quark dough, then boiled and rolled in buttery, cinnamon-sugar breadcrumbs. This traditional dish perfectly balances the tartness of fresh apricots with the sweetness of the sugar coating and the richness of the dough. Typically enjoyed in summer when apricots are in season, Marillenknödel can be served as a unique dessert or even as a hearty main course, showcasing the versatility of Austrian cuisine.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
15 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare potatoes

Boil potatoes in their skins until tender. Peel and mash while still hot.

2
Make dough

Mix mashed potatoes with flour, egg, and salt to form a smooth dough. Let rest for 30 minutes.

3
Prepare apricots

Wash apricots, cut in half, remove pits, and place a sugar cube in each half.

4
Form dumplings

Divide dough into 8 portions. Flatten each portion, place an apricot half in the center, and wrap dough around to form a dumpling.

5
Boil dumplings

Bring a large pot of salted water to a boil. Gently add dumplings and simmer for 10-12 minutes until they float to the surface.

6
Prepare breadcrumb mixture

While dumplings are cooking, melt butter in a pan. Add breadcrumbs and toast until golden brown.

7
Season breadcrumbs

Remove breadcrumbs from heat and mix in powdered sugar and cinnamon.

8
Coat dumplings

Remove cooked dumplings with a slotted spoon and immediately roll in the breadcrumb mixture.

9
Serve

Arrange dumplings on plates and serve warm, optionally with a dollop of vanilla ice cream or whipped cream.

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