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Wachauer Marillenknödel

Try your hand at these traditional apricot dumplings, as made in the Lower Austrian Wachau Valley.

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.

Ingredients:

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

How to make it:

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!

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