Traditional Austrian Marillenknödel Recipe

Ingredients

250g Quark (German-style cottage cheese)
50g Butter
2 Egg Yolks
Pinch of Salt
100g Fine Semolina
8 Apricots
8 Sugar Cubes
150g Breadcrumbs
100g Butter (for frying)
2 tbsp Powdered Sugar (for serving)

Steps and instructions

Mix the quark, butter, egg yolks, and a pinch of salt in a bowl.
Gradually add the semolina into the mixture and knead until a smooth dough forms.
Let the dough rest for about 30 minutes.
During the resting period, wash the apricots, cut them open, and remove the pits. Replace each pit with a sugar cube.
Divide the dough into 8 equal parts. Flatten each piece and wrap it around an apricot, making sure the apricot is completely covered with dough. Shape it into a ball.
Bring a pot of salted water to a boil. Reduce the heat until the water is simmering.
Carefully place the dumplings into the simmering water and cook for about 15-20 minutes.
While the dumplings are cooking, melt the remaining butter in a pan and add breadcrumbs. Stir until they are golden brown.
Using a slotted spoon, remove the dumplings from the water and roll them in the breadcrumb mixture.
Serve the dumplings sprinkled with powdered sugar.

Tools for making

Mixing Bowl - A bowl large enough to mix the dough ingredients.
Pot - A pot large enough to cook the dumplings in boiling water.
Slotted Spoon - A spoon with slots or holes to safely remove the dumplings from the water.
Pan - A frying pan to melt butter and toast breadcrumbs.

Recipe variations

Use a different fruit filling such as plums, cherries, or strawberries instead of apricots.
Replace the semolina with breadcrumbs or ground almonds for a different texture.
Add a teaspoon of vanilla extract or lemon zest to the dough for extra flavor.
For a gluten-free version, substitute the semolina with gluten-free flour or almond flour.
Instead of boiling, you can also bake the dumplings in the oven until they are golden brown.
Make a savory version by replacing the fruit filling with cubes of cheese or a mixture of herbs and spices.
Add a sprinkle of cinnamon or nutmeg to the breadcrumb coating for a warm and aromatic touch.
Serve the dumplings with a side of vanilla or chocolate sauce for an indulgent twist.
For a vegan option, use plant-based butter and substitute the quark with a vegan cream cheese alternative.
Experiment with different toppings such as crushed nuts, shredded coconut, or caramel sauce.

Recipe overview

Marillenknödel, or Apricot Dumplings, is a delicious dessert originating from Austria. This sweet delicacy combines the fresh taste of apricots wrapped in a smooth, semolina and quark dough, all topped with a generous layer of golden breadcrumbs and a sprinkle of powdered sugar. Preparing Marillenknödel is a delightful process, where you can experience the unique joy of enveloping whole apricots with homemade dough, boiling them to perfect softness, and finally, coating them in buttery breadcrumbs. The end result is a unique blend of textures and flavours that are sure to impress. Enjoy crafting and indulging in this delightful Austrian treat.

Common questions

Can I use a different type of cheese instead of quark? No, quark is a key ingredient in Marillenknödel and provides a unique texture and flavor. It is not recommended to substitute it with other types of cheese.
Can I use other fruits instead of apricots? While the traditional version of Marillenknödel uses apricots, you can experiment with other fruits such as plums or strawberries. Just make sure the fruit is firm enough to hold its shape during cooking.
Can I freeze the dumplings? Yes, you can freeze the uncooked dumplings. After shaping them, place them on a tray lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer bag or container. When ready to cook, simply boil them for a few extra minutes.
Can I use something else instead of semolina? Semolina is a traditional ingredient in Marillenknödel and gives the dumplings a unique texture. It is not recommended to substitute it with other flours or ingredients as it may alter the final result.
How do I know when the dumplings are cooked? The dumplings are cooked when they float to the top of the simmering water. Cook them for an additional 2-3 minutes after they rise to ensure they are fully cooked.
What can I serve with Marillenknödel? Marillenknödel are often served with a sprinkle of powdered sugar. They can also be accompanied by a dollop of vanilla sauce or a scoop of vanilla ice cream.

Serving dishes and utensils

Mixing Bowl - A bowl to mix the dough ingredients together.
Pot - A pot to boil the dumplings in.
Slotted Spoon - A spoon with slots to remove the dumplings from the water.
Pan - A pan to melt the butter and toast the breadcrumbs.
Serving Plate - A plate to serve the Marillenknödel.
Powdered Sugar Shaker - A shaker to sprinkle powdered sugar on top of the dumplings.

Origin stories

Marillenknödel, a delightful and comforting dessert, hails from the beautiful nation of Austria. In particular, it's linked with the Wachau Valley, known for its verdant vineyards and aromatic apricot orchards. In fact, the apricots from Wachau are so special they have earned a protected status in the European Union. Each summer, when these delectable fruits ripen, they are celebrated and transformed into a variety of culinary masterpieces, Marillenknödel being one of the most beloved. These sweet dumplings, with their tender cores of sugar-stuffed apricots, embody the warmth and bounty of an Austrian summer, bringing joy not only to the local folks but also to any lucky enough to taste this traditional delight.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.