Austria
Marillenknödel — Austrian apricot dumplings
Apricots enclosed in quark-and-semolina dough and rolled in sweet toasted crumbs.
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Austria
Apricots enclosed in quark-and-semolina dough and rolled in sweet toasted crumbs.
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Mixing bowl · Large pot · Frying pan · Slotted spoon · Food thermometer
5 clear steps
Mix quark, egg, semolina and a pinch of salt. Let stand for about 20 minutes. Mix in at least 5 tablespoons flour, adding enough to form smooth nonsticky dough. Rest about 10 minutes.
Wash and halve the apricots. Remove every pit and put a sugar cube in each cavity, then close the halves.
Divide dough into ten pieces. With lightly floured hands, flatten each piece and seal it completely around an apricot.
Bring a large pot of lightly salted water to a boil. Lower in dumplings carefully. When the water returns to a boil, reduce to a gentle simmer. After they rise, cover and cook about 4 minutes more, continuing until the dough is cooked and the egg-containing center reaches 71°C; floating alone is not enough.
Meanwhile melt butter in a pan and stir in breadcrumbs, granulated sugar and cinnamon. Toast gently until light brown. Drain cooked dumplings, roll in crumbs and serve with the remaining crumbs and powdered sugar.
Recipes from the same place, or built on the same ingredients.
