Apricot Dumplings (Marillenknödel)
These traditional Austrian apricot dumplings feature fresh apricots encased in a delicate potato-dough, then boiled and rolled in toasted breadcrumbs. They are a delightful and comforting dessert, often served with a dusting of powdered sugar.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 567 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dumpling dough
- 500 gpotato, floury, peeled and boiled
- 150 gall-purpose flour
- 1 pcsegg, large
- 0.5 tspsalt
filling
- 8 pcsapricot, pitted
- 8 pcssugar cube
coating
- 50 gbutter
- 100 gbread crumb
- 0.5 tspcinnamon, ground
- 2 tbspsugar
garnish
- 2 tbsppowdered sugar(optional)
Equipment
potato ricer · slotted spoon · large skillet · large bowl · large pot
The method
Step by step
- 1
Press the boiled potatoes through a potato ricer or mash them very finely until no lumps remain.
About 5 min
Cook’s note: Ensure the potatoes are completely smooth for a tender dough.
- 2
Transfer the mashed potatoes to a large bowl and let them cool slightly.
About 10 min
- 3
Add the all-purpose flour, egg, and salt to the cooled potatoes.
- 4
Knead the ingredients gently to form a smooth, pliable dough. Avoid overworking the dough, as this can make it tough.
About 5 min
Cook’s note: The dough should be soft but not sticky. Add a little more flour if needed.
- 5
Divide the dough into 8 equal portions.
About 2 min
- 6
Flatten each portion of dough into a round, thin disc in the palm of your hand.
About 3 min
- 7
Place one pitted apricot in the center of each dough disc, tucking a sugar cube into the cavity where the pit was.
About 5 min
Cook’s note: The sugar cube will melt into a sweet syrup inside the apricot.
- 8
Carefully wrap the dough around the apricot, sealing it completely to form a smooth ball.
About 5 min
Cook’s note: Ensure there are no cracks in the dough to prevent the apricot from leaking during cooking.
- 9
Bring a large pot of lightly salted water to a rolling boil.
About 5 min
- 10
Gently drop the apricot dumplings into the boiling water, making sure not to overcrowd the pot. Cook them in batches if necessary.
- 11
Reduce the heat to a gentle simmer and cook the dumplings for 8-10 minutes, or until they float to the surface and are cooked through.
About 10 min
- 12
While the dumplings are cooking, melt the butter in a large skillet over medium heat.
About 2 min
- 13
Add the bread crumbs to the melted butter and toast them, stirring frequently, until golden brown and fragrant.
About 5 min
Cook’s note: Watch carefully to prevent burning.
- 14
Stir in the cinnamon and sugar into the toasted bread crumbs.
About 1 min
- 15
Using a slotted spoon, carefully remove the cooked apricot dumplings from the water and drain them well.
About 1 min
- 16
Roll the warm dumplings in the cinnamon sugar bread crumb mixture until evenly coated.
About 2 min
- 17
Serve the apricot dumplings warm, dusted with powdered sugar if desired.
Per serving
Nutrition
- Calories
- 566.5kcal
- Protein
- 13g
- Carbs
- 97.9g
- Fat
- 13.9g
- Fibre
- 7.1g
- Sugar
- 30.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover apricot dumplings in an airtight container in the refrigerator.
Gently reheat in a microwave or pan-fry lightly until warmed through.
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