Best 2 Apricot Dumplings Marillenknödel Recipes

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Indulge in the delectable delight of Austrian cuisine with this comprehensive guide to creating the perfect apricot dumplings, or "Marillenknödel." These sweet and tangy dumplings, filled with juicy apricot halves and enveloped in a soft, pillowy dough, are a beloved dessert in Austria and beyond. Embark on a culinary journey as we explore the intricacies of preparing this classic dish, ensuring that your Marillenknödel turn out irresistibly delicious every time.

Here are our top 2 tried and tested recipes!

AUSTRIAN APRICOT DUMPLINGS: MARILLENKNODEL



Austrian Apricot Dumplings: Marillenknodel image

Provided by Tyler Florence

Categories     dessert

Yield 12 dumplings

Number Of Ingredients 16

1/2 pound fresh curd cheese, such as topfen, quark, or pot cheese
1 large egg
1 tablespoon sugar
Pinch salt
11/2 cups sifted all-purpose flour
1 tablespoon melted butter
12 whole fresh apricots
12 sugar cubes
2 tablespoons unsalted butter
3/4 cup fresh bread crumbs, dried out
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1 cup sour cream
1/4 cup light brown sugar
1/2 lemon, juiced
Confectioners' sugar, for dusting, if desired

Steps:

  • Place the cheese in some cheesecloth or several layers of paper towels and let it drain for 5 to 10 minutes, pressing gently, to remove excess moisture.
  • With a mixer, beat the cheese until smooth. Add the egg and continue to beat until incorporated. Sprinkle in the sugar and salt, and then gradually add the flour; continue to mix until a dough begins to form. Add the melted butter and mix just until the dough holds together when patted with your hands, it will look pretty wet. Wrap the dough in plastic and refrigerate for several hours or up to overnight, the dough will stiffen as it chills.
  • Using a knife, make a slit down the seam of the apricot and carefully pull out the pit, keeping the fruit in tact. Stick a sugar cube inside the apricot where the pit was and squeeze the apricot back together to close it up tightly. The sugar cube melts inside the apricot when you cook it.
  • Bring a large pot of water to a boil. Lightly flour a rolling pin and work surface. Roll the dough out into a thin circle and cut out 12 circles with a 4-inch ring cutter. Place an apricot in the center of the dough and carefully bring the edges together to completely enclose the fruit and form a dumpling; make sure there are not any tears or holes in the dough. Working in batches, gently lower the dumplings into the simmering water; they should not be touching or crowded. Cook for about 10 to 15 minutes; the dumplings will sink to the bottom of the pot and then rise to the surface. Carefully remove the dumplings from the water with a strainer.
  • In a large nonstick skillet, melt the butter over medium heat. Add the bread crumbs, sugar, and cinnamon, cook and stir for a couple of minutes until the bread crumbs are toasty and golden. Lay the bread crumbs out on a sheet pan or plate and roll the apricot dumplings in the browned crumbs to coat evenly.
  • In a small bowl, mix the sour cream, brown sugar, and lemon juice together. Serve the apricot dumplings with the sweet-sour cream sauce on the side and a dusting of confectioners' sugar if desired.

APRICOT DUMPLINGS (MARILLENKNöDEL)



Apricot Dumplings (Marillenknödel) image

Posted for the Zaar World Tour-Austria. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet.

Provided by Bayhill

Categories     Dessert

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 11

5 tablespoons butter, melted
1 cup cottage cheese, drained and sieved (8 oz.)
salt
2 eggs, slightly beaten
2 cups all-purpose flour
1 -1 1/2 lb fresh apricot
12 -14 sugar cubes
2 1/2 quarts water
1/3 cup butter or 1/3 cup margarine
1 cup fine dry breadcrumb
3 tablespoons granulated sugar

Steps:

  • In a large bowl, combine 5 Tablespoons melted butter, cottage cheese, pinch of salt, eggs and enough flour to make a soft dough. Shape dough into a roll; cover and let stand 30 minutes.
  • Wash and dry apricots. Cut in halves; remove and discard pit. Place 1 sugar cube between each pair of apricot halves; set aside.
  • Bring water to a gentle boil; add 1 teaspoon salt.
  • On a lightly floured board, press or roll out dough to a 1/2-inch thickness. Cut into 2-inch squares. Place a stuffed apricot (2 halves with a sugar cube in the middle) in center of each square of dough. Press dough around fruit, covering completely. Add to gently boiling water; cook 8 to 10 minutes. Drain on paper towels; arrange on a platter.
  • Melt 1/3 cup butter or margarine in a medium skillet. Add breadcrumbs and 3 Tablespoons granulated sugar; sauté until golden brown. Sprinkle caramelized breadcrumbs over dumplings.

Nutrition Facts : Calories 402.8, Fat 18.5, SaturatedFat 10.8, Cholesterol 96.2, Sodium 335.3, Carbohydrate 48.9, Fiber 2.6, Sugar 14.5, Protein 10.8

Tips:

  • For a sweeter filling, use ripe, juicy apricots. You can also add a little sugar or honey to the filling if desired.
  • If you don't have a potato ricer, you can mash the potatoes with a fork or potato masher. Just make sure they are very smooth.
  • To make the dumplings ahead of time, simply prepare them up to the point of boiling. Then, transfer them to a baking sheet and freeze for up to 2 months. When you're ready to cook them, simply boil them for 10-12 minutes or until they are heated through.
  • Serve the apricot dumplings with your favorite sauce. Some popular options include vanilla sauce, strawberry sauce, and whipped cream.

Conclusion:

Apricot dumplings are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with a simple dough that is filled with sweet, juicy apricots. The dumplings are then boiled and served with a variety of sauces. Apricot dumplings are a popular dish in many countries, and they are sure to be a hit with your family and friends.

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