Marillenknödel (Apricot Dumplings)

  • Total time - 45 minutes
  • Prep time - 25 minutes
  • Cooking/Coating - 20 minutes
  • Servings: 4
  • Country: Austria
Marillenknödel on a plate, coated in golden-brown toasted breadcrumbs and dusted with powdered sugar.

The basis for Marillenknödel is the quark dough, which should be quickly and gently processed so that it is not tough. Use full-fat quark (ideally drained in a cloth) to achieve the ideal dough consistency.

When filling with apricot, the pit is removed, and a sugar cube is placed in its stead, which melts during cooking and sweetens the dumpling from the inside. If using very ripe and sweet apricots, the sugar cube may be omitted.

Ingredients

For the Quark Dough

  • 250 g full-fat quark/curd cheese (smooth, drained)
  • 100 g all-purpose flour
  • 50 g fine semolina (or fine grain flour)
  • 1 piece egg
  • 30 g butter (melted)
  • pinch salt

For Filling and Coating

  • 8 pieces fresh apricots
  • 8 pieces sugar cubes (optional, to insert into the apricot)
  • 100 g breadcrumbs
  • 50 g butter for toasting breadcrumbs
  • for dusting powdered sugar

Instructions

Step 1: Preparing the Dough

In a bowl, mix the quark, egg, melted butter, and pinch of salt.

Add the flour and fine semolina. Quickly knead into a smooth but soft dough. Do not overmix the dough. Let it rest at room temperature for about 15 minutes.

Step 2: Preparing Apricots and Shaping Dumplings

Wash the apricots, gently slice, and remove the pit. You can (optionally) insert a sugar cube into the cavity.

Divide the dough into 8 equal parts. Flatten each part into a disk. Place a prepared apricot in the centre and carefully seal the dough into a ball shape. Ensure the dough uniformly covers the apricot and is not thin anywhere.

Step 3: Cooking

Bring a sufficient amount of lightly salted water to a boil in a large pot.

Carefully place the dumplings into the boiling water and remove them with a slotted spoon as soon as they float to the surface (approx. 8-10 minutes).

Step 4: Coating and Serving

In a pan, melt the butter (50g) and toast the breadcrumbs until golden brown and crispy.

Coat the cooked, hot dumplings in the breadcrumbs.

Serve the Marillenknödel warm, generously dusted with powdered sugar.