Marillenknödel — Print Recipe

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

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.