Marillenknödel - Austrian Apricot Dumplings

Instructions

MAKE THE DOUGH: In the bowl of a stand mixer or using an electric hand mixer, beat the butter, egg and sugar until light and fluffy. Add the Quark or ricotta and flour and mix until you have a smooth, soft dough. Turn out onto a lightly floured surface and knead gently a few times. If you find the dough very sticky, add more flour until you can handle it easily. Do try not to use too much flour though, it can make the dumplings a little firm.
SHAPE DUMPLINGS: Divide the dough into 6 equal pieces. With well-floured hands, gently pat each into a round. Place a sugar cube in the hole of one apricot half, press the other half against it to make one whole apricot, then wrap it in a piece of dough, pinching tightly to seal, then gently roll in your hands to form a round dumpling. Repeat with the remaining ingredients.
COOK DUMPLINGS: Bring a large saucepan of salted water to the boil. Place dumplings into the boiling water one by one, then reduce the heat to a gentle simmer. Simmer for 10-15 minutes until the dumplings are all floating.
BROWN BREADCRUMBS: In the meantime, melt the butter in a frying pan over medium heat, add the breadcrumbs and cook, stirring constantly, until they are toasted a lovely golden brown.
ROLL DUMPLINGS: Use a slotted spoon to remove the dumplings from the water. Roll the hot dumplings in the toasted bread crumbs until they are completely covered, then transfer to serving plates. Dust generously with powdered sugar, then serve immediately with whipped cream, vanilla ice cream, or vanilla custard.

Marillenknödel - Austrian Apricot Dumplings

Ingredients

for the dough:

for the filling:

Instructions

Nutrition