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Marillenknödel – Austrian Apricot Dumplings

2 Comments

My folks are in town for a few weeks.  We wanted to make some German/Austrian food while they were visiting.  Today we made Marillenknödel (German for Apricot Dumplings) for lunch.  They are apricots wrapped in a cheese dough, then cooked in simmering water for 15 minutes.  Then you roll the dumplings in toasted breadcrumbs and coconut flakes.  Sprinkle each crumb coated dumpling with a little sugar and extra breading on the side and enjoy.  It was nice to work with my mother to make these. One word of caution though, if the fruit is very juicy you need to take care or it could squirt hot fruit juice.  You could easily swap out the fruit with plums (but they would be called “Zwetschkenknödel”in German).

The dough our family used most was called Topfenteig (the closest ingredient to that is cream cheese, though not the perfect substitute it works!) Other doughs used can be Kartoffelteig (Potato dough) or Brandteig (similar to the dough you use in creating cream puffs). Here is our family’s rendition:

Marillenknödel- Austrian Apricot Dumplings

adapted from a traditional recipe used in Austria

Serves 6

Dough:

  • 8 oz cream cheese
  • 1 large egg
  • 1/2 tsp salt
  • 6 Tbsp flour (plus more if needed)

Breadcrumb coating:

  • 1/4 cup butter
  • 1/2 cup dry plain breadcrumbs
  • 1/2 cup sweetened flaked coconut

6 apricots (or plums- or even large strawberries)

Instructions:

Mix cream cheese, egg and salt together.  Gradually add flour – enough to make the dough  not overly sticky and easy to handle, but soft and pliable.  Split the dough into 6 equal size balls.  Flour a pastry board and us a rolling pin to gently make small discs of dough.  Roll the apricots in flour and place in center of the dough rounds.  Gently wrap the dough around the fruit and seal the seams.  Repeat with remaining dough and fruit.  The process of wrapping the dough takes some patience, but it is well worth the effort.

Allow the dumplings to rest (at room temperature) while you get a large pot of water to the boiling point.  When it is at a full boil, lower the dumplings carefully into the hot water.  They may sink to the bottom while others may float.  Lower the heat so it is still simmering, but not a full boil while the dumplings are in the water.  Gently stir the bottom of the pot with a wooden spoon to loosen any dumplings that may stick to the bottom, but this is usually not a problem.  Cook for about 15 minutes.

In a large non stick skillet, over medium heat, melt butter.  Add the dry breadcrumbs (Progresso is fine) and coconut flakes and stir to toast the crumbs.  Remove the dumplings with a slotted spoon and place in the crumb mixture, carefully roll and spoon the crumbs over the dumplings.  Place on a serving platter.

To serve, sprinkle each dumpling with about 1/2 tsp of sugar and enjoy.  This makes a great breakfast, lunch or dessert.

Printable Recipe

Pictures:

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Author: goodcookbecky

I am a home school mom of three wonderful kids. I have been married for over 20 years and am still in love. I love to cook, as a young child I enjoyed spending time with my mom in the kitchen and that love has grown into a passion. I started this blog to share my favorite recipes with friends and family and have enjoyed seeing it grow beyond those boundaries.

2 thoughts on “Marillenknödel – Austrian Apricot Dumplings

  1. Great recipe – I was able to make 12 big strawberries out of the dough. I only used breadcrumbs (I will double it next time) and brown sugar to top it off. It definitely took me back to my childhood and beautiful Oesterreich. Thanks Becky – I love your blog.

  2. Reblogged this on Dibbles and Dabs and commented:
    I am an avid collector/cook of ethnic recipes so I was very happy to stumble across Goodcookbecky’s blog, featuring a great variety of ethnic recipes and, in particular, a collection of German recipes…. Yum!

    The particular recipe that caught my eye are these delicious Austrian/Apricot Dumplings aka Marillenknodel (German for Apricot Dumplings) which are nothing more than glorious, fresh apricots lovingly wrapped with a cream cheese dough, cooked in simmering water, and then rolled in toasted breadcrumbs and coconut! With a summer bounty of fruit this makes a delicious recipe to add to your repertoire and one which could easily be made with other fruit , such as plums, apples, etc.

    I am a true lover of fruit-based desserts and I know this is one that I will frequently be making! Thanks Goodcookbecky for a great recipe!

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