Marillenknodel

Marillenknödel (Austrian Apricot Dumplings)

These pillowy dumplings wrap whole apricots in a soft potato-curd dough, then get rolled in buttery toasted breadcrumbs. Serve warm for a sweet-tart burst of summer fruit.

Prep

40 min

Cook

25 min

Total

65 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) floury potatoes, e.g. Russet, peeled and cut into chunks
• •200 g (7 oz) curd cheese (Topfen), or quark, drained
• •1 large egg
• •200 g (7 oz) all-purpose flour, plus extra for dusting
• •30 g (2 tbsp) unsalted butter, softened, for dough
• •8 whole apricots, ripe but firm, about 60 g each
• •8 whole sugar cubes, or 1 tsp sugar per apricot
• •100 g (3½ oz) unsalted butter, for breadcrumbs
• •150 g (5½ oz) dry breadcrumbs
• •50 g (¼ cup) granulated sugar, for coating, plus extra for dusting
• •1 pinch salt

Steps

1. 1 Boil the potatoes in salted water until tender, about 15–20 minutes. Drain and let cool slightly, then peel and mash or rice them. You should have about 400 g mashed potato.
2. 2 In a large bowl, combine the warm mashed potato, curd cheese, egg, softened butter, and salt. Mix well. Gradually add the flour and stir until a soft dough forms. Do not overwork. Cover and let rest for 15 minutes.
3. 3 While the dough rests, prepare the apricots: wash and dry them. If desired, cut a small slit in each apricot and insert a sugar cube into the center. Set aside.
4. 4 Bring a large pot of salted water to a gentle simmer (not a rolling boil).
5. 5 On a lightly floured surface, divide the dough into 8 equal portions. Flatten each portion into a disk about 10 cm (4 inches) wide. Place one apricot in the center, then carefully wrap the dough around it, sealing the edges well to enclose completely. Gently roll into a smooth ball. Repeat with remaining dough and apricots.
6. 6 Carefully drop the dumplings into the simmering water. They will sink initially. Simmer gently for 10–12 minutes, until they float to the surface and are cooked through. Do not boil vigorously or they may break. Remove with a slotted spoon and drain.
7. 7 While the dumplings cook, make the breadcrumb coating: In a large skillet, melt the 100 g butter over medium heat. Add the breadcrumbs and sugar. Toast, stirring frequently, until golden brown and fragrant, about 5–7 minutes. Be careful not to burn.
8. 8 Roll the drained dumplings in the toasted breadcrumbs until well coated. Serve warm, dusted with additional sugar if desired.