Marillenknödel
Marillenknödel is the dessert that celebrates the apricots of the Wachau region, a valley along the Danube famous for its orchards, where the local apricot variety, the Wachauer Marille, even holds a protected designation of origin in the European Union. In summer, when apricots are ripe, this dumpling becomes the main course of the midday meal in many Austrian homes, not just a dessert. The potato dough is considered the key to success: too much flour and the dumplings become dense, too little and they fall apart while boiling. The tradition of hiding a sugar cube in place of the pit adds a small sweet surprise at the center of each dumpling, and the buttery breadcrumb crust contrasts pleasantly with the soft dough and warm fruit inside.
Whole apricot at the center
A fresh, pitted apricot often hides a sugar cube in place of the stone.
Potato dumpling dough
The dough is made from mashed potatoes, flour and a little semolina, for a fine texture.
Buttery breadcrumb crust
The boiled dumplings are rolled in breadcrumbs fried in butter, sweetened with sugar.
Dusted with powdered sugar
Served warm, generously dusted with powdered sugar on top.
Ingredients 4 servings
- 600g boiled potatoes, mashed, cooled
- 150g flour
- 50g semolina
- 1 egg
- 1 pinch of salt
- 8 small firm apricots, pitted
- 8 sugar cubes
- 80g breadcrumbs
- 80g butter, plus powdered sugar for serving
How to make it
- 1Mix the cooled mashed potatoes with the flour, semolina, egg and a pinch of salt, quickly kneading a smooth dough without overworking it so it doesn't become elastic.
- 2Divide the dough into 8 equal pieces.
- 3Gently open each apricot slightly on one side to remove the pit, and insert a sugar cube in its place, then close the apricot back up.
- 4Flatten each piece of dough in your palm and carefully wrap it around an apricot, sealing the edges well so the juice doesn't escape during boiling.
- 5Boil the dumplings in salted simmering water over low heat for 12-15 minutes, until they rise to the surface and the dough is fully cooked.
- 6While the dumplings boil, fry the breadcrumbs in butter over medium heat, stirring constantly, until golden and fragrant with a toasted nutty aroma.
- 7Carefully remove the boiled dumplings from the water, drain well, and immediately roll them in the hot fried breadcrumbs until fully coated.
- 8Serve warm, generously dusted with powdered sugar.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
