Apricot dumplings, also known as Marillenknödel, are a traditional specialty from Austrian and Bohemian cuisine. They are typically made with a dough of curd cheese, similar to German Quark, and can be served as a dessert or even as a main course. Here is a classic recipe for apricot dumplings with curd dough.
Apricot Dumpling Recipe from South Tyrol to Recreate
Apricot dumplings are a traditional specialty from Austrian and Bohemian cuisine. They are typically made with a dough from quark, which is similar to German quark, and can be served as a dessert or as a main dish. Here is a classic recipe for apricot dumplings with quark dough.
Ingredients:
For the quark dough:
- 250 g quark
- 50 g butter, soft
- 1 egg (medium-sized)
- 1 pinch of salt
- 100 g wheat flour (and a bit more for dusting)
- 50 g semolina
Additionally:
- 12 ripe apricots
- 12 pieces of sugar cubes (optional)
- Butter crumbs (toasted crumbs from butter and breadcrumbs)
- Icing sugar for dusting
- Cinnamon (optional)
Preparation:
Quark dough:
Mix quark, soft butter, egg, and a pinch of salt in a bowl.
Add flour and semolina and process everything into a smooth dough. If the dough is too sticky, add a bit more flour. Let the dough rest in the refrigerator for about 30 minutes.
Apricot dumplings:
In the meantime, wash the apricots, halve them, and remove the pits. If desired, you can insert a sugar cube into each apricot half.
Bring a large pot of lightly salted water to a boil.
Take the dough out of the refrigerator and briefly knead it on a floured work surface.
Divide the dough into 12 equal pieces.
Flatten each piece, place an apricot half on top, wrap it with dough, and shape it into a dumpling. Make sure that the apricot is completely enclosed by the dough.
Cook the dumplings in gently simmering water for about 10–15 minutes until they rise to the surface.
Butter crumbs:
Melt a sufficient amount of butter in a pan.
Add breadcrumbs and roast until golden brown. Be careful not to burn the crumbs.
Serving:
Lift the finished dumplings out of the water with a slotted spoon and let them drain well.
Roll the still hot dumplings in the butter crumbs so that they are covered all around.
Arrange the apricot dumplings on plates, dust with icing sugar, and sprinkle with cinnamon if desired.
These sweet dumplings are a wonderful summer dish that combines the sweetness of the apricots with the slightly tangy taste of the quark dough. Enjoy them warm for the best flavor!
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