Marillenknodel (Austrian Apricot Dumplings)

In the nineteenth century, vineyards in the UNESCO-designated Wachau Valley needed another delectable and staple fruit to grow. Fortunately, apricots were brought to the region and have flourished, nourishing delicious fruits for visitors to enjoy. These apricots, known around the world by the name “Marille Wachau,” are famous for the delicious flavors cultivated from the unique soil combining the influences from the Danube River and the Wachau Valley itself. Marille Wachau are crafted into all kinds of delightful refreshments such as liqueurs, chocolates, brandies, and enticing sweets like the recipe featured here.

Taste the dessert that Rudi Schreiner, the founder and co-owner of AmaWaterways and the “Godfather of River Cruising,” considers his absolute favorite. Growing up in Vienna, Austria along the Danube River, he frequently enjoyed this delicious treat. Now you can as well – from either the comfort of your home or from the luxury of one of our Danube River sailings.

Ingredients:

Dumpling Dough

2 eggs

3 ½ ounces (100 g) butter, room temperature

18 ounces (500 g) quark or farmer’s cheese (Topfen 20% fat)

1 teaspoon vanilla extract

1 tablespoon granulated sugar

2 cups (270 g) flour

1 pinch salt

Filling

16-20 small, ripe apricots

16-20 cubes of sugar

Crumb Coating

5 tablespoons (75 g) Butter

10 ½ ounces (300 g) dry bread crumbs

2 tablespoons granulated sugar

Instructions

To make the dumpling dough mix the butter and eggs in a large bowl with a hand mixer. Add the quark, vanilla, sugar, flour, and salt and mix everything together. Cover the dough with plastic wrap and chill for at least 3 hours.

Wash and dry the apricots. Slit one side open, remove the stone, replace it with a sugar cube and press the apricot closed again.

To shape the dumplings, keep your hands well-floured. Using a soup spoon scoop out a generous portion of dough, flatten it with your hands, place an apricot, slit side down, on the dough and wrap the dough around the apricot, sealing the edges. Lightly shape the dumpling into a ball. Place dumplings on a plate and keep chthem illed.

For the crumb coating melt the butter in a large frying pan and slowly toast the breadcrumbs, stirring often and watching carefully to prevent them from burning. Remove from heat and stir in the granulated sugar.

In a large, wide pot, bring the water to a boil. Reduce heat and lay the dumplings into the simmering water. Once the dumplings have come to the surface of the water, simmer them on low Heat for an additional 10 minutes so that the apricot inside cooks through. Remove the dumplings and roll them in the toasted crumbs to coat. Place finished dumplings on a platter while cooking the rest. Serve dumplings with additional crumbs, powdered sugar, and some warm Berries Ragout.