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Marillenknödel on a green plate. One dumpling is cut in half.
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5 from 2 votes

Marillenknödel (Austrian Apricot Dumplings)

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 2 servings (8 dumplings)
Author: Aleksandra

Ingredients

for the dough:

  • 4 tablespoons butter 2oz/60g, soft
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 cup cream cheese or Topfen 8oz/225g, cold
  • 1 large egg cold
  • 1 cup flour 4.5oz/130g, + more for shaping the dumplings

additionally:

  • 8 small or medium apricots or 6 large apricots
  • 8 sugar cubes

for the breadcrumb topping:

  • 2 tablespoons butter
  • 1/2 cup breadcrumbs 2oz/55g
  • 2 tablespoons light brown sugar or granulated sugar
  • a big pinch of cinnamon

Instructions

Make the dough:

  • Add the soft butter, sugar, vanilla extract, and salt to a medium bowl and whisk until combined (or just stir with a spatula or a spoon).
  • Add the egg and cheese, whisk until combined (lumps are fine).
  • Add the flour and stir with a spatula/spoon until combined. Don't stir for too long. The dough should be slightly sticky. If the dough is very very sticky (this will depend on the kind of cheese you've used) you can add 1-2 tablespoons of flour, but remember it will be much easier to handle after it has rested in the fridge. The dough should not be too dry and completely not sticky.
  • Scoop out the dough from the bowl onto a piece of plastic foil. Wrap the dough in plastic foil and form a round disk. Put in the fridge for 30 minutes (or longer, even overnight).
  • While the dough is chilling, prepare the apricots and the breadcrumb topping.

Apricots:

  • Cut the apricots in half and remove the stone.
  • Place a cube of sugar in place of the stone, press the two apricot halves together until the apricot closes. Set aside.

Make the breadcrumb topping:

  • Melt the butter in a medium pan, when it's bubbling add the breadcrumbs.
  • Cook over medium-low heat, stirring very frequently, until the breadcrumbs are golden brown in color (be careful, they can burn quickly).
  • Take the pan off the heat and stir in the sugar and cinnamon.

Shape the dumplings:

  • Take the dough out of the fridge, sprinkle it with flour, and divide with a knife or a bench scraper into 8 parts (if you have very large apricots, divide the dough into 6 parts).
  • Sprinkle your counter or a silicone rolling mat with some flour. Place one part of the dough on the surface and sprinkle it with some more flour. Dust your hands with flour. Flatten the piece of dough and take it in your hand. Place one apricot in the middle of the dough and press the dough around the apricot, seal well. You should not be able to see the seam. Place the dumplings on a floured plate.

Cook the dumplings:

  • Cook the dumplings in a large amount of salted water, about 4-5 dumplings at a time (a large and wide pot is preferred). Throw them into boiling water and cook for about 12 minutes (from the moment you've put them in water). Reduce the heat to medium-low, the water should only simmer. After a couple of minutes, try to stir the dumplings carefully with a spoon as they tend to stick to the bottom of the pot.
  • Take the cooked dumplings out of the water with a slotted spoon, drain well.

Coat the dumplings with the breadcrumb sugar topping:

  • Place the hot dumplings in the pan with the breadcrumb topping. Roll the dumplings in the breadcrumbs until coated on all sides.

Serve:

  • Transfer dumplings to plates and sprinkle with icing sugar.
  • Enjoy!

Notes

  • How to avoid sticking the dough to your hands: make sure the dough is cold and dust the flour and your hands with flour.
  • For the perfect dough-to-filling ratio use 8 small-to-medium apricots or 6 large ones.
  • You can also use small plums or strawberries.
  • Calories = whole recipe. This is only an estimate!

Nutrition

Calories: 1054kcal