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Wachauer Marillenknödel… fruity filling in a sweet shell

The mild climate and fertile soil of the Wachau Valley not only produce outstanding white wines; they are also perfect for fruit-growing. When the apricots are ripe, this Lower Austrian region becomes a dumpling paradise.

Apricot Dumplings © Österreich Werbung  Eisenhut & Mayer


Curd-cheese dough:

400 g (14 oz./ 2 cups) curd cheese (such as Topfen, pot cheese or farmer’s cheese)

150 g (5.2 oz./ 1 ¼ cups) cake flour

2 eggs, slightly beaten

Pinch of salt
A bit of sour cream

About 1 kg (2 lbs. 3 oz.) apricots

Sugar cubes

6 tablespoons dry bread crumbs, browned in butter


Apricot dumplings are traditionally made with either potato dough, cream puff pastry or curd-cheese dough.

Crumble flour and cheese together, then mix in the eggs and salt. If the dough is too hard, add a bit of sour cream. Chill the dough for three hours before using.

Wash and dry the apricots. Using the handle of a wooden spoon, remove the stone from each apricot and replace with a sugar cube. Shape the dough into a roll about 5 cm (2 inches) thick, cut into slices and press each slice flat. Place an apricot on each slice, wrap the fruit up in the dough and form it into a dumpling.

Place the dumplings in gently boiling, salted water and cook for 15 – 20 minutes. Remove, drain well and roll in the browned bread crumbs. Sprinkle with powdered sugar and serve.


Guten Appetit!