Whole fresh apricots wrapped in a soft potato or quark dough, boiled, then rolled in buttery cinnamon breadcrumbs.
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.
Serves 4
Combine the cooled riced potato, flour, egg and salt into a soft, pliable dough.
Pit each apricot and tuck a sugar cube into the cavity where the pit was.
Divide the dough into 8 portions, flatten each, wrap around an apricot, and seal completely, rolling into a smooth ball.
Cook the dumplings in gently simmering salted water for 10 to 12 minutes until they float and are cooked through.
Melt butter in a skillet and toast the breadcrumbs with sugar and cinnamon until golden and fragrant.
Drain the dumplings, roll them in the buttery cinnamon breadcrumbs to coat, and dust with powdered sugar before serving warm.
Seal the dough completely around each apricot with no gaps, or the fruit's juices will leak out during boiling.
Use potatoes that were boiled and cooled fully — warm potato makes a sticky dough that's hard to shape.
Choose apricots that are ripe but still firm; overripe fruit can turn to mush inside the dumpling.
Use plums instead of apricots for a related classic dumpling, Zwetschkenknödel.
A quark-based dough (using farmer's cheese instead of potato) is a lighter, more common version in some regions.
Serve with a dollop of vanilla sauce alongside the buttery breadcrumbs for extra indulgence.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Marillenknödel 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.
The dough seal wasn't complete, or the water was boiling too hard — pinch the seams firmly closed and simmer gently rather than at a rolling boil.
Fresh, slightly firm apricots are strongly preferred, since canned apricots are often too soft and won't hold their shape inside the dough during boiling.
They're best made fresh, though you can shape them and refrigerate for a couple of hours before boiling.
Per serving (260g / 9.2 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
