Apricot dumplings

Name: Apricot dumplings
Total time: 60 min
Yield: 4
Cuisine: Austrian
Ingredients: 250 g Quark, 20% fat in dry matter; 120 g Plain wheat flour; 30 g Wheat semolina; 50 g Egg, without shell; 55 g Butter; 320 g Apricots, pitted; 35 g Sugar; 80 g Wheat breadcrumbs; 0.5 g Salt; 15 g Icing sugar

Quark dumplings enclosing whole apricots, rolled in buttery crumbs.

Estimated total time: 60 minutes4 portionsAbout 470 kcal per portion

Marillenknödel — real photograph of the prepared dish — Photo: de:Freedom_Wizard · CC BY 3.0 · Photo source. Representative real dish photograph; home recipe ingredients, garnishes, and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 4 portions

250 g Quark, 20% fat in dry matter
120 g Plain wheat flour
30 g Wheat semolina
50 g Egg, without shell
55 g Butter
320 g Apricots, pitted
35 g Sugar
80 g Wheat breadcrumbs
0.5 g Salt
15 g Icing sugar

Method

Mix quark, flour, semolina, egg, 20 g softened butter and salt into a soft dough. Cover and chill for 20 minutes.
Use eight small apricots. Remove stones through a small slit and divide 15 g sugar among the cavities. Divide dough into eight pieces.
Flatten each dough piece with floured hands and wrap it around an apricot, sealing completely. Simmer gently in water for 12–15 minutes until cooked through.
Toast breadcrumbs in remaining butter, stir in remaining sugar and roll drained dumplings in the crumbs. Dust with icing sugar.

Two dumplings per portion. Apricot quantity excludes stones; keep the fruit as intact as possible when pitting.

Marillenknödel

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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