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Marillenknödel: Apricot Dumplings

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These warm, golden dumplings were Emperor Ferdinand I’s favorite dessert, so much so that when told apricots were out of season, he famously declared, “I am the Emperor, and I want dumplings!” A beloved Austrian treat made with tender quark dough wrapped around fresh apricots and filled with sugar, then gently boiled and rolled in buttery toasted breadcrumbs. Sweet, tart, and comforting, Marillenknödel offer a bite of imperial indulgence with peasant roots. Use Fresh or Ripe Apricots: If apricots are out of season, substitute with plums or canned apricots (well-drained) for a similar sweet-tart balance.
Prep Time 25 minutes
Cook Time 12 minutes

Ingredients

Dough:

  • 2¼ cups quark or full-fat ricotta, well-drained
  • 2 egg yolks
  • ½ cup semolina or up to ½ cup all-purpose flour — start with ⅓ cup and adjust
  • ½ tsp salt

Filling:

  • 5 small apricots halved and pitted
  • 5 sugar cubes or about 1 tsp sugar total, divided into the centers of each apricot

For Coating:

  • 4 –5 tbsp butter for frying the breadcrumbs
  • 1 to 1¼ cups coarse breadcrumbs
  • Powdered sugar for dusting

Instructions

  • Make the dough: In a small bowl, mix the quark, egg yolk, semolina, and a pinch of salt. Let it rest for 15–20 minutes to firm up.
  • Prep the apricots: Carefully pit the apricots without tearing them completely open. Tuck half a sugar cube (or ½ tsp sugar) inside each one, then gently close.
  • Form dumplings: Divide the dough in half. Flatten each portion in your hand and wrap it around the apricot. Pinch shut and roll gently to seal.
  • Boil: Bring a small pot of salted water to a gentle simmer. Carefully lower in the dumplings. Simmer for 10–12 minutes until they float.
  • Toast breadcrumbs: While the dumplings cook, melt butter in a pan. Add breadcrumbs and toast until golden.
  • Finish: Roll cooked dumplings in the toasted breadcrumbs. Dust with powdered sugar before serving.

Video

Notes

  • Use Fresh or Ripe Apricots: If apricots are out of season, substitute with plums or canned apricots (well-drained) for a similar sweet-tart balance.
 
  • Drain Your Quark or Ricotta Well: A wetter cheese will make the dough sticky and harder to wrap; strain it with cheesecloth if needed.
 
  • Make-Ahead Tip: Dumplings can be formed ahead and refrigerated for a few hours before boiling, making them ideal for prepping before a dinner party.