Austrian Apricot Dumplings (Marillenknödel)

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Introduction

Austrian apricot dumplings are pillowy potato-free dough parcels filled with whole apricots and a sugar cube, boiled until they float, then rolled in buttery cinnamon breadcrumbs and powdered sugar. The dough relies on curd cheese and semolina for structure, creating a tender crumb that yields to a warm, juicy fruit center. This is a substantial dessert or sweet course that takes about an hour start to finish and works as a showstopping finish to a weeknight dinner or a weekend project.

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

Use plums instead of apricots. Plums are firmer and tart, so the sugar cube inside becomes more essential for balance; the dumplings will be slightly less delicate but work just as well in the breadcrumb coating.

Brown the butter before mixing with breadcrumbs. This adds a hazelnut depth that lifts the cinnamon note and creates a richer crust; watch carefully to avoid burning.

Swap semolina for potato starch. The dumplings will be even lighter and less chewy, though slightly more delicate to handle while raw.

Add a pinch of nutmeg to the breadcrumb mixture. This warmth complements both apricot and cinnamon without overpowering either one.

Dust with cinnamon sugar instead of powdered sugar alone. Mix the powdered sugar with a little extra ground cinnamon for a spiced sweetness that ties the filling and crust flavors together.

Tips for Success

Don’t skip the resting periods. The 20-minute soak after adding semolina and the 10-minute rest after mixing in flour are not padding—they let the starches hydrate and the dough relax, which prevents stickiness and makes wrapping far easier.

Keep your hands floured when shaping. Even a light coating on your palms stops the dough from sticking and lets you work faster; re-flour every 2–3 dumplings.

Wait for a rolling boil before adding dumplings, and watch for the moment they float. This signals they’re nearly done; the 4-minute cover step that follows allows the insides to set without toughening the exterior.

Toast the breadcrumbs until light brown, not golden. They will darken slightly as they cool and sit in the butter; over-browning makes them bitter and hard.

Roll the hot dumplings in breadcrumbs while they’re still warm. The heat helps the crumbs adhere and cinnamon aroma bloom; cold dumplings shed the coating.

Storage and Reheating

FAQ

Can I make the dough ahead and refrigerate it?

Yes. After the second 10-minute rest, cover the bowl with plastic wrap and refrigerate for up to 4 hours. The dough will firm up; you may need an extra minute or two to shape the dumplings, but flavor and texture improve slightly from resting.

What if my dumplings sink instead of float?

This usually means the dough was too dense or you packed them too tightly. Check that you added enough flour to make a smooth, non-sticky dough and that each dumpling has a small air pocket at the center. On your next batch, wrap more loosely and handle more gently.

Can I use frozen apricots?

Fresh apricots work best because they’re firmer and less watery. If using frozen, thaw and drain them well on paper towels to avoid excess moisture inside the dumplings.

Is there a substitute for curd cheese if I can’t find it?

Ricotta mixed with a small amount of sour cream (about 3 parts ricotta to 1 part sour cream) approximates the texture and tang; use the same total amount and reduce the egg slightly to ¾ if your mixture seems very wet.