Marillenknödel

Name: Marillenknödel
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: Austrian
Ingredients: 600g floury potatoes; 150g all-purpose flour; 1 egg; 30g butter, softened; Pinch of salt; 6-8 ripe apricots, pitted (stone replaced with sugar cube); 100g breadcrumbs; 60g butter for breadcrumbs; 50g sugar; Powdered sugar; Vanilla ice cream or cream

Marillenknödel (mah-RIL-len-k-nuh-del)

Apricot Dumplings

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 382 kcal

Whole ripe apricots encased in tender potato dough, boiled and rolled in buttered breadcrumbs — a summer celebration of Austrian fruit dumplings.

Nutrition & Info

Protein 8.0g

Carbs 56.0g

Fat 14.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

potato ricer large pot skillet

Presentation Guide

Vessel: shallow ceramic bowl

Garnishes: powdered sugar, mint leaf

Accompaniments: vanilla ice cream, whipped cream

Ingredients

600g floury potatoes
150g all-purpose flour
1 egg
30g butter, softened
Pinch of salt
6-8 ripe apricots, pitted (stone replaced with sugar cube)
100g breadcrumbs
60g butter for breadcrumbs
50g sugar
Powdered sugar
Vanilla ice cream or cream

Instructions

1
Boil potatoes until tender, peel, and rice while hot. Let cool slightly.
2
Mix riced potatoes with flour, egg, softened butter, and salt into a smooth dough.
3
Roll dough to 1cm thickness. Cut squares large enough to wrap an apricot.
4
Place a sugar cube in each pitted apricot. Wrap dough around each apricot, sealing well.
5
Gently lower into simmering salted water. Cook 12-15 min until dumplings float and dough is cooked.
6
Toast breadcrumbs in butter with sugar until golden. Roll hot dumplings in the crumb mixture. Serve dusted with powdered sugar.

💡

Did You Know?

The Wachau valley produces Austria's finest apricots (Marillen), and the annual apricot harvest in July triggers Marillenknödel season across the country.

Chef's Notes

Equipment Tips

potato ricer
large pot
skillet

Garnishing

powdered sugar, mint leaf

Accompaniments

vanilla ice cream, whipped cream

The Story Behind Marillenknödel

Marillenknödel are the pride of Austria's Wachau valley, where Marille (apricot) orchards line the Danube. This dish transforms a simple fruit into an event — it's often served as a complete meal in Austrian households, not just dessert. The Wachau apricot holds EU protected designation status.

🕐 Traditionally enjoyed summer dessert or main meal 📜 Origins: Traditional, Wachau region

Comments (0)

No comments yet. Be the first to share your thoughts!