Marillenknödel
Marillenknödel, from above
Non vegEggWachau

Marillenknödel

A whole apricot tucked in quark dough and rolled in buttery crumbs. Summer's softest secret.

60 minTime
21 gProtein each
mildSpice
Wachau apricots2 chapters · 1 min read

Make it your way

Grandma's wayTopfen dough, whole apricot, butter crumbs.
The original
594kcalsame
21 gproteinsame
4 gfibresame
60minutessame

Marillenknödel.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Quark (farmer's cheese, quark, or crumbled fresh chhena)250 g quark or hung chhena
Maida (all-purpose flour, plain flour)¾ cup
Rava (semolina)2 tbsp fine semolina
Egg1
Butter20 g dough, 80 g crumbs
Salta pinch
Fresh apricots8 ripe apricots
Sugar8 cubes plus 2 tbsp for crumbs
Breadcrumbs¾ cup
Cinnamon powdera pinch

Method

5 steps
  1. 1Mix quark, flour, semolina, egg, 20 g butter and salt into a soft dough. Rest 30 minutes.
  2. 2Push out each stone and replace with a sugar cube.
  3. 3Wrap each apricot in a flattened piece of dough and roll smooth.
  4. 4Simmer in lightly salted water until they float, then 5 minutes more.
  5. 5Toast crumbs in butter with sugar and cinnamon, and roll the drained dumplings in them.
Serve it like this

Serve two or three dumplings on a plate, dusted with icing sugar, one cut open to show the apricot.

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Make it a meal

What goes with Marillenknödel: a bread or rice, a side, something to drink and something sweet.

A little snack Mangalore buns40 min
A little snack Maddur vada40 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
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