Marillenknödel (Austrian Apricot Dumplings)
In short: Sweet-tart apricots with a sugar cube inside, wrapped in soft quark dough, simmered and rolled in buttery cinnamon crumbs. A Wachau summer classic. It takes about 50 min in total and makes 4 servings.
- Prep
- 35 min
- Cook
- 15 min
- Resting
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Marillenknödel are apricot dumplings, a summer dessert that Austrians also eat as a sweet main course. A whole ripe apricot, with its stone replaced by a sugar cube, is wrapped in soft quark dough, simmered until puffed and firm, then rolled in butter-fried breadcrumbs with sugar and cinnamon. The fruit turns juicy and jammy inside. They are most associated with the apricot orchards of the Wachau valley, where the harvest comes in July.
Instructions
- Stir the quark, soft butter, egg, semolina, flour, salt and lemon zest into a soft, slightly sticky dough. Cover and rest in the fridge for 30 minutes.
- Cut each apricot open along the seam on one side, remove the stone, press a sugar cube into the hollow and close the fruit again.
- Divide the dough into 8 portions on a floured surface. Flatten each into a disc about 10 cm (4 inches) wide, set an apricot in the middle, wrap the dough around it and roll between floured palms into a smooth ball, sealing the seam.
- Bring a large wide pot of lightly salted water to a boil, then lower the heat to a gentle simmer. Add the dumplings and simmer uncovered for 12 to 15 minutes, until they float and feel firm. Do not let the water boil hard.
- Meanwhile, melt the butter for the coating in a wide pan over medium heat. Add the breadcrumbs, sugar and cinnamon and stir for 4 to 5 minutes, until golden and fragrant.
- Lift the dumplings from the water with a slotted spoon, drain briefly and roll them in the warm crumbs until coated. Dust with powdered sugar and serve warm.
Tips
- Choose apricots that are ripe but still firm. Very soft fruit collapses in the water, while hard fruit stays sour.
- If the dough is too sticky to shape, add 1 to 2 tablespoons of flour or chill it for another 15 minutes. Wet quark can be drained in a sieve lined with a kitchen towel for 30 minutes first.
Questions and answers
Can I make Marillenknödel with frozen apricots?
Yes, but thaw them and pat them dry first, since extra juice makes the dough wet. Fresh apricots give the best flavor, and small plums work in late summer.
What is the difference between quark dough and potato dough?
Quark dough is lighter, softer and quicker to prepare. Potato dough is the other traditional choice and gives a slightly firmer, more filling dumpling.
Can I freeze Marillenknödel?
Yes. Freeze the shaped, uncooked dumplings on a tray, then bag them and keep for up to 2 months. Cook straight from frozen in simmering water for 18 to 20 minutes.
How long does it take to make Marillenknödel (Austrian Apricot Dumplings)?
About 50 min in total: 35 min of preparation and 15 min of cooking.
How many calories are in Marillenknödel (Austrian Apricot Dumplings)?
About 620 kcal per serving, with 17 g of protein, 78 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 620 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 78 g |
| Fat | 27 g |
| Fiber | 6 g |
| Sugar | 42 g |
| Sodium | 225 mg |
Estimated values, calculated from the ingredients.
