Marillenknodel Austrian Apricot Dumplings
Soft potato dough wrapped around whole apricots, rolled in buttery cinnamon crumbs, a Viennese summer treat.
- Time1 hr 15
- LevelMedium
- Costabout £1.96 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the potatoes for 15 minutes until soft. Drain, steam dry for 2 minutes, then mash until completely smooth and leave to cool a little.
15 min - 2
Mix the potato with the softened butter, egg, salt and flour, working quickly into a soft dough. If it is very sticky, add a spoon more flour.
- 3
Cut an apricot open at the stone side, stuff each one with a sugar cube. Divide the dough into 12. Flatten each piece in your palm, wrap it around an apricot and roll into a smooth ball.
- 4
Lower the dumplings into a wide pan of barely simmering salted water. Cook for 12 minutes, turning once, until they float and feel firm.
12 min - 5
While they cook, melt the 60 g butter in a frying pan, add the breadcrumbs, caster sugar and cinnamon and toast for 5 minutes until golden and crisp.
5 min - 6
Lift the dumplings out with a slotted spoon, roll them in the warm crumbs and dust with icing sugar.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.