Marillenknödel
Austrians call these apricot dumplings "little treasures"—soft potato dough pockets filled with whole apricots, boiled until tender, then tossed in buttered breadcrumbs and sugar. Elegant enough for a dinner party, simple enough for a weeknight.
- Total time
- 50 min
- Servings
- 4
- Calories
- 485
- Protein
- 9g
Ingredients
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Open the appInstructions
Step 1
Boil cubed potatoes in salted water until fork-tender, ~12 minutes.
Step 2
Drain potatoes and rice them into a bowl while still warm.
Step 3
Fold in flour, egg, and salt until a soft dough forms. Do not overwork.
Step 4
Divide dough into 8 equal portions. Flatten each into a 3-inch square.
Step 5
Place one apricot half in the center of each square. Fold and seal gently.
Step 6
Roll each knödel into a smooth ball. Bring a large pot of salted water to a boil.
Step 7
Gently add knödel to boiling water. They will sink, then float to surface.
Step 8
Once floating, simmer 2 more minutes until slightly firm. Remove with slotted spoon.
Step 9
Melt butter in a large skillet over medium heat until foaming, ~1 minute.
Step 10
Add breadcrumbs and toast until golden and fragrant, ~3 minutes, stirring often.
Step 11
Toss knödel gently in breadcrumb mixture. Dust with cinnamon sugar.
Step 12
Serve warm with a dollop of sour cream and fresh mint if desired.
Tools you’ll need
- Large pot (6-quart minimum)
- Ricer or potato masher
- Slotted spoon
- Large skillet (12-inch)
- Cutting board
- Chef's knife
- Medium bowl
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