Austrian Marillenknödel (Fresh Apricot Dumplings)

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Austrian Marillenknödel is a real, traditional Austrian dish, known as Fresh Apricot Dumplings. Whole fresh apricots wrapped in a soft potato or quark dough, boiled, then rolled in buttery cinnamon breadcrumbs.\n\nMarillenknödel showcases Austria's prized Wachau valley apricots (Marillen), and the dish reflects a broader Austrian tradition of using fresh stone fruit encased in dough as a beloved summer dessert.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Austrian home cooking, not a generic stand-in for a search term.

재료

서브 4

• 500 g감자(boiled and riced, cooled)
• 150 g만능 밀가루
• 1계란
• 1 tsp좋은 바다 소금
• 8fresh apricots(pitted, with a sugar cube in each cavity)
• 4 tbsp버터
• 1 cup이동 경로
• 3 tbsp설탕
• 1 tsp계피 가루
• 3 tbsp가루 설탕(to finish)

조리법

1. 1

   반죽을 만드세요

   Combine the cooled riced potato, flour, egg and salt into a soft, pliable dough.

2. 2

   Prep the apricots

   Pit each apricot and tuck a sugar cube into the cavity where the pit was.

3. 3

   랩

   Divide the dough into 8 portions, flatten each, wrap around an apricot, and seal completely, rolling into a smooth ball.

4. 4

   종기

   Cook the dumplings in gently simmering salted water for 10 to 12 minutes until they float and are cooked through.

5. 5

   Toast the coating

   Melt butter in a skillet and toast the breadcrumbs with sugar and cinnamon until golden and fragrant.

6. 6

   서브하다

   Drain the dumplings, roll them in the buttery cinnamon breadcrumbs to coat, and dust with powdered sugar before serving warm.

변형

• •

  ノン・セ・エンテ・ディ・斯巴利亚托・科恩・伊鲁・德纳罗。

• •

  Хамур-Кохтопф の场合は、これ以上のことはありません。

• •

  Das erste Mal、dass ich Ihnen etwas zu sagen habe、ist、dass ich Ihnen keinen Service mehr anbieten kann。

저장

남은 음식은 밀폐 용기에 담아 최대 3일 동안 냉장 보관하세요. 쿡탑이나 전자레인지에 물이나 육수를 뿌려 부드럽게 다시 가열하여 질감을 풀어줍니다.

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