🍑 Marillenknödel (apricot dumplings)

Name: Marillenknödel (apricot dumplings)
Total time: 60 min
Yield: 4
Cuisine: Austria · Wachau
Ingredients: 8 small ripe apricots; 400 g floury potatoes, boiled and riced while warm; 120 g plain flour; 30 g soft butter for the dough, a pinch of salt; 8 sugar cubes (optional, to replace the stones); 40 g butter; 80 g breadcrumbs; 2 tbsp sugar and 1 tsp cinnamon

Origin: Austria · Wachau

430kcal

per serving · 200 g

215kcal

per 100 g

8 gProtein4 g / 100 g

14 gFat7 g / 100 g

68 gCarbs34 g / 100 g

Marillenknödel are Austrian dumplings made from soft potato dough wrapped around a whole ripe apricot. They are simmered until tender, then rolled in breadcrumbs toasted in butter with sugar and cinnamon. The outside is buttery and crunchy, the dough soft and the apricot inside juicy and tart. They are eaten as a sweet main course or dessert in summer.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: butter

Contains glutenbecause of: potato dough, breadcrumbs

Contains dairybecause of: butter

Not keto34 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

potato doughapricotbutterbreadcrumbssugarcinnamon

Recipe

4 servings60 min

Ingredients

8 small ripe apricots
400 g floury potatoes, boiled and riced while warm
120 g plain flour
30 g soft butter for the dough, a pinch of salt
8 sugar cubes (optional, to replace the stones)
40 g butter
80 g breadcrumbs
2 tbsp sugar and 1 tsp cinnamon

Method

Knead the warm riced potatoes with the flour, 30 g butter and salt into a smooth dough; rest 15 minutes.
Remove the apricot stones and replace each with a sugar cube if you like.
Divide the dough into 8 pieces, wrap each around an apricot and seal well.
Simmer the dumplings in lightly salted water for 12–15 minutes until they float and are cooked through.
Toast the breadcrumbs in 40 g butter until golden, then stir in the sugar and cinnamon.
Roll the hot dumplings in the crumbs and serve.

How to make it lighter

Skip the sugar cubes — ripe apricots are sweet enough.
Toast the crumbs in half the butter: 1 tbsp butter ≈ 100 kcal.
Two dumplings make a full portion; serve with fresh fruit rather than extra sugar.

History

The dumplings are especially tied to the Wachau valley on the Danube, famous for its apricots, and to the wider Austro-Hungarian kitchen, where fruit dumplings were a common meatless meal. They remain a summer classic in Austria when apricots are in season.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →