Marillenknödel
These traditional Austrian apricot dumplings feature fresh apricots encased in a light, slightly sweet potato dough. They are gently boiled and then rolled in toasted breadcrumbs for a delightful texture and flavor contrast. A perfect summer dessert or sweet main course.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 549 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.
Ingredients
- 500 gpotato, starchy, cooked and riced
- 150 gall-purpose flour
- 1 pcsegg, large
- 8 pcsapricot, fresh, ripe
- 8 pcssugar cube
dough
- 0.5 tspsalt
topping
- 50 gbutter
- 100 gbread crumb
- 2 tbspgranulated sugar
- 0.5 tspcinnamon, ground
Equipment
large pan · potato ricer or masher · slotted spoon · large bowl · large pot
The method
Step by step
- 1
Peel and cook the potatoes until very tender, then rice them or mash them very finely.
About 20 min
Cook’s note: Ensure the potatoes are completely smooth and free of lumps for a tender dough.
- 2
In a large bowl, combine the riced potato, all-purpose flour, egg, and salt.
About 3 min
- 3
Mix gently until a soft, pliable dough forms; avoid overworking the dough.
About 2 min
- 4
Halve the apricots and remove the pits, then insert one sugar cube into the cavity of each apricot.
About 5 min
- 5
Divide the potato dough into 8 equal portions.
About 1 min
- 6
Flatten each dough portion into a disc, place an apricot in the center, and carefully wrap the dough around the apricot, sealing it completely to form a smooth dumpling.
About 5 min
Cook’s note: Ensure there are no cracks in the dough to prevent the apricot from escaping during cooking.
- 7
Bring a large pot of salted water to a gentle simmer.
About 5 min
Cook’s note: The water should be simmering, not boiling vigorously, to prevent the dumplings from breaking apart.
- 8
Carefully lower the dumplings into the simmering water and cook for 8-10 minutes, or until they float to the surface and are cooked through.
About 10 min
Cook’s note: Cook in batches if necessary to avoid overcrowding the pot.
- 9
While the dumplings cook, melt the butter in a large pan over medium heat.
About 2 min
- 10
Add the bread crumbs to the pan and toast them, stirring frequently, until golden brown and fragrant.
About 5 min
Cook’s note: Watch the bread crumbs carefully as they can burn quickly.
- 11
Stir in the granulated sugar and cinnamon with the toasted bread crumbs.
About 1 min
- 12
Remove the cooked dumplings from the water using a slotted spoon and drain them well.
About 1 min
- 13
Roll the warm dumplings in the toasted bread crumb mixture until evenly coated.
About 2 min
- 14
Serve immediately, optionally with a dusting of powdered sugar.
Per serving
Nutrition
- Calories
- 549.1kcal
- Protein
- 12.6g
- Carbs
- 94.6g
- Fat
- 13.7g
- Fibre
- 7.1g
- Sugar
- 27.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Marillenknödel in an airtight container in the refrigerator.
Gently reheat in a microwave or steam briefly until warmed through, then re-roll in fresh toasted breadcrumbs if desired.
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