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Wachauer Marillenknödel

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.
Wachauer Marillenknödel © Österreich Werbung, Wolfgang SchardtWachauer Marillenknödel © Österreich Werbung, Wolfgang Schardt


  • For the dumplings
  • 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
  • For the garnish
  • 6 tablespoons dry bread crumbs, browned in butter
  • Icing sugar

How to make them:

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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