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Authentic Wachauer Marillenknödel Recipe
Wachau, Austria
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
A staple of Austrian cuisine, the Wachauer marillenknödel (apricot dumplings) are prepared by first making a light dough, usually from soft cheese or potatoes. The dough is then sliced, and each slice is shaped into a dumpling by simply pressing and sealing it around a single apricot. These fruit-filled dumplings are then boiled in water, and while still hot, they are coated in buttered breadcrumbs, which are usually flavored with powdered cinnamon. When served, warm apricot dumplings should be generously dusted with caster sugar or drizzled with melted butter.
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Cooking tips
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dough
This dish can be made with different kinds of dough: the original quark dough, potato dough, and choux pastry. It is advised to test out the dough by cooking one dumpling before filling them with fruit. If the dumpling falls apart, you need to add more flour; if it’s too stiff, add more butter to soften it. -
fruit
Although the original recipe calls for apricots and strictly the apricots from the Wachau Valley, these sweet dumplings can also be made with fruits such as plums, cherries, and blueberries. -
serving
The dish can be eaten as a main dish or a dessert, but mainly as a main dish. Austrians would never consider eating these after they’ve had lunch or after a large meal as a dessert.
Recipe variations
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Wachauer Marillenknödel
Ready in 45minPublished by the Austrian Tourist Board, these traditional Austrian apricot dumplings come from the Lower Austrian Wachau Valley — namely, the Wachau apricot used in the dish does. The original recipe uses dough made with quark, which is fluffier and lighter when compared to other kinds of dough.
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Apricot Dumplings with Potato Dough
Ready in 1h 40minThese dumplings are made with potato dough, which is also a popular choice for these kinds of dumplings. The apricots are pitted, and a sugar cube is put in place of the kernels. For some extra flavor, the sugar cubes are sprinkled with apricot brandy.
Wachauer Marillenknödel
PREP 25min
COOK 20min
READY IN 45min
Published by the Austrian Tourist Board, these traditional Austrian apricot dumplings come from the Lower Austrian Wachau Valley — namely, the Wachau apricot used in the dish does. The original recipe uses dough made with quark, which is fluffier and lighter when compared to other kinds of dough.
Ingredients
DUMPLINGS
300g (10.5 oz) low-fat quark
200g (7 oz) flour
60g (2 oz) butter, at room temperature
1 packet (8 g) vanilla sugar
1 egg
a pinch of salt
10 small Wachau apricots (or other varieties if unavailable)
10 sugar cubes
GARNISH
100g (3.5 oz) breadcrumbs
100g (3.5 oz) butter
cinnamon powder
powdered sugar
Preparation
Step 1/7
Cream the softened butter with vanilla sugar and a pinch of salt. Add an egg, quark, and flour and knead into a pliable dough. Shape into a ball, wrap in film and leave to rest in a cool place for 30 minutes.
Step 2/7
Wash the apricots, remove the stones and place a sugar cube instead. On a floured working surface, shape your dough into a roll 5 centimeters thick. Slice the roll into approximately ten equally sized slices, then take each slice and gently flatten it between your hands.
Step 3/7
Put an apricot into the dough and seal it by pressing the dough all around the apricot. To get the dumpling perfectly round and well-sealed, roll the dumpling between your hands as if you’re trying to form a ball. Place the prepared dumplings on a floured surface.
Step 4/7
Take a very large saucepan, fill to the top with slightly salted water, and bring to a boil. Lower the heat, transfer the dumplings to water, and leave them to simmer slowly for 10-13 minutes. To prevent the dumplings from sticking together, stir them carefully from time to time.
Step 5/7
To make the garnish, fry breadcrumbs in butter until golden yellow, flavor them with cinnamon, and then add sugar right at the end.
Step 6/7
When cooked, carefully remove the dumplings from the water and roll them in the prepared garnish.
Step 7/7
For serving, arrange on plates and dust with powdered sugar.
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