Marillenknödel

Name: Marillenknödel
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 1 lb russet potatoes, scrubbed; 3/4 cup all-purpose flour; 2 yolks large egg yolks; 2 tbsp unsalted butter, softened; 1/2 tsp kosher salt; 1 lb fresh apricots, pitted; 8 sugar cubes; 1/2 cup dry breadcrumbs; 1/4 cup unsalted butter, melted; 2 tbsp granulated sugar; 1/2 tsp ground cinnamon

55 minMediumServes 4460 cal/serving

AustrianDessertStovetopVegetarian

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Ingredients

1 lb russet potatoes, scrubbed
3/4 cup all-purpose flour
2 yolks large egg yolks
2 tbsp unsalted butter, softened
1/2 tsp kosher salt
1 lb fresh apricots, pitted
8 sugar cubes
1/2 cup dry breadcrumbs
1/4 cup unsalted butter, melted
2 tbsp granulated sugar
1/2 tsp ground cinnamon

Instructions

1

Boil 1 lb scrubbed russet potatoes in their skins until tender, about 25 minutes. Peel them while warm and press them through a potato ricer.
2

Let the potatoes cool 10 minutes, then mix in 3/4 cup all-purpose flour, 2 yolks large egg yolks, 2 tbsp unsalted butter, and 1/2 tsp kosher salt until a soft dough forms. Knead briefly and do not overwork it.
3

Push one sugar cube into the pit space of each fresh apricots.
4

Divide the dough into equal pieces. Flatten each piece in your palm, wrap it around one apricot, and seal the seam. Roll into a smooth ball.
5

Bring a large pot of salted water to a gentle boil. Add the dumplings and cook 12 to 15 minutes, until they float and feel firm.
6

While they cook, melt 1/4 cup unsalted butter in a skillet. Stir in 1/2 cup dry breadcrumbs and cook 5 minutes until golden. Mix in 2 tbsp granulated sugar and 1/2 tsp ground cinnamon.
7

Drain the dumplings well, then roll them in the buttered crumbs until coated. Serve warm.

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Questions

What is Marillenknödel?

Marillenknödel are Austrian potato dumplings wrapped around a whole apricot with a sugar cube inside, boiled and rolled in buttered breadcrumbs. They are a summer classic, served warm with cinnamon sugar. This reference files it under Austrian dessert: made on the stovetop, rated medium and about 55 minutes start to finish.

What should Marillenknödel look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until they float and feel firm.

Can I make Marillenknödel gluten-free?

Yes. The gluten in Marillenknödel is 3/4 cup all-purpose flour, 1/2 cup dry breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Is Marillenknödel vegan?

No, though it is vegetarian. What keeps it from vegan is 2 tbsp unsalted butter, softened, 1/4 cup unsalted butter, melted and 2 yolks large egg yolks. For fully plant-based entries, see the vegan dessert collection.

How long does Marillenknödel keep?

Keep Marillenknödel covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

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