Austrian Apricot Dumplings are a traditional and well-loved summer dish dating back centuries. Apricot Dumplings are coated in buttery toasted crumbs and can be served as a main dish or as a dessert. Have you ever wanted to make Austrian Apricot Dumplings – Marillenknödel – at home? It’s actually way easier than you think.
I just love Apricot Dumplings and this recipe works the best for me. The dumplings are made with a few simple ingredients and as long as the dough is nice and cold, it’s easy to work with. Topfen (quark or farmer’s cheese) is the key ingredient and it lends a barely detectable tang to the dough while also making it pliable yet stable enough to shape your dumplings and boil them without them falling apart.
Austrian Apricot Topfen Dumplings
Topfen Dumpling Dough
- 2 eggs
- 3 ½ ounces (100 g) butter, room temperature
- 18 ounces (500 g) quark or farmer’s cheese (Topfen 20% fat)
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- Scant 2 cups (270 g) flour (use griffiges if in Austria)
- 1 pinch salt
- 16-20 small, ripe apricots
- 16-20 cubes of sugar
- 5 tablespoons (75 g) Butter
- 10 ½ ounces (300 g) dry bread crumbs
- 2 tablespoons granulated sugar
To make the dumpling dough mix the butter and eggs in a large bowl with a hand mixer. (It’s perfectly fine for the mixture to look curdled at this point!) Add the quark, vanilla, sugar, flour and salt and mix everything together. Cover the dough with plastic wrap and chill for at least 3 hours (very important!).
Wash and dry the apricots. Slit one side open, remove the pit, replace it with a sugar cube and press the apricot closed again.
To shape the dumplings, keep your hands well-floured. Using a soup spoon scoop out a generous portion of dough, flatten it with your hands, place an apricot, slit side down, on the dough and wrap the dough around the apricot, sealing the edges. You shouldn’t be able to see the seam at all. Lightly shape the dumpling into a round ball. Place dumplings on a plate and keep chilled.*
For the crumb coating melt the butter in a large frying pan and slowly toast the breadcrumbs, stirring often and watching carefully to prevent them from burning. Remove from heat and stir in the granulated sugar.
In a large, wide pot, bring salted water to a boil. Reduce heat and lay the dumplings into the simmering water. To prevent splashing hot water on your hands, place dumplings on a slotted spoon and lower them into the water. Lightly nudge the dumplings with the spoon to unstick them from the bottom of the pot. Once the dumplings have come to the surface of the water, cook them for an additional 10 minutes so that the apricot inside cooks through. Remove dumplings with a slotted spoon and roll them in the toasted crumbs to coat. Place finished dumplings on a platter while cooking the rest. Serve dumplings with additional crumbs.
*The raw dumplings can also be frozen. To prepare: place frozen dumplings into simmering salted water. Once the dumplings have come to the surface of the water, cook them for an additional 10 minutes. Remove dumplings with a slotted spoon and roll them in toasted crumbs.
Recipe adapted from Sarah Wiener.