Austrian Apricot Dumplings (Marillenknödel)

Pin it

Introduction

Austrian apricot dumplings are pillowy potato-free parcels of curd cheese dough wrapped around whole apricots and a sugar cube, then rolled in cinnamon-buttered breadcrumbs and powdered sugar. The dough is simple—just curd, egg, semolina, and flour—but requires patience to rest and reach the right texture so the dumplings hold together in boiling water. Serve them as a dessert or a sweet main course.

Recipe Details

• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Total Time: 60 minutes
• Servings: 4

Ingredients

• 1 cup curd cheese (quark/topfen/farmer cheese)
• 1 standard egg
• 3-4 tablespoons semolina flour
• Salt
• at least 5 tablespoons all-purpose flour
• 10 small apricots
• 10 cubes of sugar
• 5 tablespoons butter (or more if needed)
• 2 cups bread crumbs
• 5 tablespoons of sugar
• Ground cinnamon
• Powdered sugar

Instructions

1. Mix the curd with the egg in a wide bowl. Add the semolina and a pinch of salt.
2. Wait for about 20 minutes to allow the semolina to soak. Then, mix in as much flour as is necessary to make a smooth dough. In order to form fine dumplings later on, it is very important that the dough is not sticky. Again, wait for about 10 minutes.
3. In the meantime, cut the apricots into two halves. Remove the pits and replace them with a sugar cube. Then, put the halves of the apricots together again.
4. Pour water and some salt into a big pot, and bring it to a boil.
5. Form the dumplings: divide the dough into 10 equal pieces, and mould them into flat, round disks. Flouring your hands will prevent the dough from sticking onto them. Wrap each apricot with one disk of dough, then roll the dumpling between your hands. Make sure that there are no holes in the dough and that the dough sticks to the apricots. Try to form evenly round dumplings. Don’t worry if this does not work out perfectly the first time you prepare dumplings. The breadcrumbs and the sugar, which the dumplings will be covered with later on, will conceal any irregularities.
6. Carefully put the dumplings into the boiling water. The water usually ceases to boil for a short while after the dumplings have been placed into the pot. Wait until it boils again, and then reduce heat. Let the dumplings boil slowly until they start rising to the surface of the water. Now cover the pot and wait for about another 4 minutes. The dumplings will gain size during this period.
7. In the meantime, heat the butter in a pan and add bread crumbs along with sugar and a bit of cinnamon. Fry the breadcrumbs until they turn light brown.
8. Drain the dumplings, then roll them in the toasted bread crumbs until they are covered all over.
9. Serve the Marillenknödel together with the remaining bread crumbs, and coat them with much powdered sugar.

Variations

Use plums instead of apricots – Cut plums in half, pit them, and fill with sugar just as you would apricots. The dumplings will be slightly less delicate but will work the same way; the flavor will be more tart and less floral.

Add lemon zest to the dough – Mix 1 teaspoon of finely grated lemon zest into the curd mixture before adding the semolina. This brightens the sweetness and pairs well with the apricot filling.

Make a savory version – Omit the sugar coating and cinnamon breadcrumbs; instead, serve the dumplings with melted sage butter and grated cheese. Use unsweetened breadcrumbs fried in butter alone.

Toast the breadcrumbs ahead – Prepare the cinnamon-sugar breadcrumb mixture 1–2 hours in advance and store it in an airtight container so you’re ready to coat the dumplings immediately after draining.

Use farmer cheese if curd is unavailable – Farmer cheese has a slightly drier texture, so reduce the all-purpose flour by 1 tablespoon to avoid a tough dough.

Tips for Success

Let the dough rest twice – The 20-minute soak after adding semolina and the 10-minute rest after adding flour are not optional. They allow the flour to fully hydrate and make the dough easier to handle and less likely to tear when wrapped around the apricots.

Keep your hands floured – Dust your hands generously with flour before shaping each dumpling disk and again before rolling the wrapped apricot. A sticky dough will cling to your skin and tear; non-sticky dough rolls smoothly and seals without holes.

Watch for the rise – Dumplings are done when they float to the surface and stay there for the full 4-minute covered cook time. Underdone dumplings will sink; overcooked ones become dense and heavy.

Toast the breadcrumbs until light brown – Don’t walk away while they’re frying. They go from golden to burnt in seconds, and burnt breadcrumbs will taste bitter and ruin the coating.

Coat immediately after draining – Wet dumplings are easier to coat evenly. If they cool, the breadcrumb mixture won’t adhere as well.

Storage and Reheating

Fridge: Store cooled dumplings in an airtight container for up to 2 days. The dough will firm up and the breadcrumb coating may soften slightly.

Reheating: Warm in a 325°F oven, covered with foil, for 12–15 minutes (fresh) or 20–25 minutes (frozen), until heated through. Alternatively, steam them gently in a covered pot over simmering water for 8–10 minutes. Avoid the microwave; it will make the dough rubbery. Dust with fresh powdered sugar just before serving.

FAQ

Can I prepare the dumplings ahead and cook them later? Yes. Shape them and refrigerate on a floured plate, covered, for up to 4 hours. Bring a fresh pot of salted water to a boil and cook them straight from the fridge—add 1–2 minutes to the boiling time.

What if my dumplings break open in the water? It happens, especially on a first attempt. A small leak usually seals as the dough cooks. If a dumpling falls apart completely, fish out the pieces and serve them as a broken dumpling salad—still delicious with breadcrumbs and powdered sugar.

Can I use frozen apricots? Avoid frozen apricots; they release too much liquid and will make the dough soggy. Stick to fresh or high-quality canned apricots (drained very well), though fresh is easier to work with.

How do I know if my dough has the right texture? The dough should feel smooth, slightly tacky but not sticky to the touch, and hold together when pressed. If it sticks to your fingers even after flouring, add another tablespoon of all-purpose flour and rest for 5 minutes. If it’s dry and crumbly, the dough won’t seal around the apricots; add 1 teaspoon of water at a time and mix gently.