Austrian Apricot Dumplings (Marillenknödel)

Introduction

Austrian apricot dumplings are pillowy potato-free dough parcels wrapped around fresh apricots and a sugar cube, then tossed in buttered breadcrumbs and powdered sugar. The dough comes together from just curd cheese, egg, and flour, which means you’ll have tender, slightly tangy dumplings ready in under an hour. They work as a dessert, a special breakfast, or a light dinner.

Recipe Details

• Prep Time: 35 minutes
• Cook Time: 20 minutes
• Total Time: 55 minutes
• Servings: 4

Ingredients

• 1 cup curd cheese (quark/topfen/farmer cheese)
• 1 standard egg
• 3-4 tablespoons semolina flour
• Salt
• at least 5 tablespoons all-purpose flour
• 10 small apricots
• 10 cubes of sugar
• 5 tablespoons butter (or more if needed)
• 2 cups bread crumbs
• 5 tablespoons of sugar
• Ground cinnamon
• Powdered sugar

Instructions

1. Mix the curd with the egg in a wide bowl. Add the semolina and a pinch of salt.
2. Wait for about 20 minutes to allow the semolina to soak. Then, mix in as much flour as is necessary to make a smooth dough. In order to form fine dumplings later on, it is very important that the dough is not sticky. Again, wait for about 10 minutes.
3. In the meantime, cut the apricots into two halves. Remove the pits and replace them with a sugar cube. Then, put the halves of the apricots together again.
4. Pour water and some salt into a big pot, and bring it to a boil.
5. Form the dumplings: divide the dough into 10 equal pieces, and mould them into flat, round disks. Flouring your hands will prevent the dough from sticking onto them. Wrap each apricot with one disk of dough, then roll the dumpling between your hands. Make sure that there are no holes in the dough and that the dough sticks to the apricots. Try to form evenly round dumplings. Don’t worry if this does not work out perfectly the first time you prepare dumplings. The breadcrumbs and the sugar, which the dumplings will be covered with later on, will conceal any irregularities.
6. Carefully put the dumplings into the boiling water. The water usually ceases to boil for a short while after the dumplings have been placed into the pot. Wait until it boils again, and then reduce heat. Let the dumplings boil slowly until they start rising to the surface of the water. Now cover the pot and wait for about another 4 minutes. The dumplings will gain size during this period.
7. In the meantime, heat the butter in a pan and add bread crumbs along with sugar and a bit of cinnamon. Fry the breadcrumbs until they turn light brown.
8. Drain the dumplings, then roll them in the toasted bread crumbs until they are covered all over.
9. Serve the Marillenknödel together with the remaining bread crumbs, and coat them with much powdered sugar.

Variations

Plum dumplings: Replace apricots with small plums and adjust the size of dough disks accordingly. Plums have thicker skin and a more tart flavor, so they work well with the same breadcrumb coating.

Almond crumb topping: Swap half the breadcrumbs for finely chopped roasted almonds mixed with the sugar and cinnamon. This adds crunch and a nutty depth without changing the cooking method.

Ricotta-based dough: Use ricotta instead of curd cheese for a slightly looser texture and milder flavor. You may need slightly less flour to reach the same consistency.

Cherry dumplings: Use pitted sour cherries instead of apricots, keeping the same sugar cube filling. They’ll cook in the same time and produce a more tangy result.

Chocolate-hazelnut filling: Replace the sugar cube with a small piece of chocolate and a roasted hazelnut inside each apricot. The chocolate will melt as the dumplings boil, creating a soft center.

Tips for Success

Don’t skip the resting periods. The 20-minute soak after mixing semolina and the 10-minute rest after adding flour allow the dough to hydrate fully. A properly hydrated dough is less sticky and easier to wrap around the apricots without tearing.

Test dough stickiness before wrapping. If the dough still feels tacky after the second rest, add flour 1 tablespoon at a time. Flouring your hands generously also helps—rewet your hands if they become too sticky mid-wrapping.

Watch for the boil resumption. After dropping dumplings into water, the temperature drops sharply. Wait until a full boil returns before reducing heat; this ensures even cooking and helps them rise uniformly.

Toast the breadcrumbs to golden. Light brown breadcrumbs add nutty flavor and crispness. Stir constantly in the butter so they brown evenly and don’t burn—this usually takes 3–4 minutes over medium heat.

Coat dumplings while breadcrumbs are still warm. The heat helps the crumbs cling better. Roll gently to avoid breaking the delicate dough skin, then finish with a generous dusting of powdered sugar just before serving.

Storage and Reheating

To reheat refrigerated dumplings, warm them gently in a low oven (300°F, covered) for about 10 minutes, or briefly steam them over simmering water. Refresh the powdered sugar coating after reheating.

FAQ

Can I prepare the dough ahead of time?

Yes. Mix the dough through the second rest period, then cover and refrigerate for up to 4 hours. Let it return to room temperature (about 15 minutes) before wrapping the apricots, as cold dough is harder to work with.

What if I can’t find small apricots?

Use larger apricots cut into smaller pieces and adjust the dough disk size to match. You may end up with fewer, larger dumplings, but they’ll cook in the same time and taste just as good.

Why does my dough tear when I wrap the apricot?

This usually means the dough is too dry or too cold. Add water 1 teaspoon at a time to soften it slightly, or warm your hands under running water before wrapping. The dough should feel soft and slightly elastic, not stiff.

Can I use Greek yogurt or sour cream instead of curd cheese?

Greek yogurt works, though it’s tangier and may require slightly more flour to reach the right consistency. Sour cream is too liquid and will make the dough too soft. Stick with curd cheese, quark, or farmer cheese for the best results.