andrejthechef
AustriaDessertDessertVegetarian

Wachauer Marillenknödel

Whole apricots enclosed in tender curd-cheese dough, boiled, then rolled in buttery toasted breadcrumbs.

prep
40 min
cook
15 min
total
55 min
serves
6
level
hard
Wachauer Marillenknödel, a dish from Wachau, Lower Austria

Marillenknödel come from the Wachau valley, a stretch of the Danube famous for its apricot orchards, and the whole dumpling is built to let a single whole apricot be the star, wrapped in tender curd-cheese dough.

Rolling the finished dumplings in warm, toasted breadcrumbs right out of the pot is what gives them their crunchy, buttery coat, so do not let them sit and cool first.

Part of our 20 best Austrian recipes list.

method

  1. Mix the curd cheese, 50g softened butter, egg, flour and salt into a soft, slightly sticky dough. Chill for 20 minutes.

  2. If using, tuck a sugar cube into the pit cavity of each apricot.

  3. Divide the dough into 12 pieces. Flatten each piece in your palm, wrap it around an apricot, and seal completely, rolling into a smooth ball.

  4. Bring a large pot of water to a gentle simmer, not a hard boil. Cook the dumplings in batches for 12 to 15 minutes, until they float and the dough is cooked through.

  5. Meanwhile, melt the 80g butter in a pan, add the breadcrumbs and sugar, and toast over medium heat for 4 to 5 minutes, stirring constantly, until golden.

  6. Drain the dumplings well, and roll them immediately in the warm toasted breadcrumbs while still hot, so the crumbs stick.

  7. Dust lightly with icing sugar, and serve warm.

chef's tips

  • A gentle simmer, not a rolling boil, keeps these dumplings intact; a hard boil can crack the dough and let the filling escape.
  • Sealing the dough completely around the apricot matters more than it seems like it should; any gap lets the fruit's juice leak out during cooking and can split the dumpling.
  • These come from the Wachau valley, a region famous for its apricot orchards along the Danube, and the apricot itself should genuinely be the star of the dish.
  • Roll the dumplings in the toasted breadcrumbs the moment they come out of the water, while they are still hot enough for the crumbs to stick properly.