Apricot Dumplings “Aprikosenknödel” Or “Marillenknödel” Recipe

Apricot Dumplings “Aprikosenknödel” Or “Marillenknödel” Recipe

Apricot Dumplings "Aprikosenknödel" Or "Marillenknödel" Recipe
Apricot Dumplings

Oh boy you guys are going to LOVE these!  Soft apricots inside of a soft, creamy potato dumpling with buttered breadcrumbs, powdered sugar, and cinnamon.  Come on what’s not to love?  I always get excited about apricot season because of this apricot dumplings recipe.  No apricot pie, tart, or cake can compare in my opinion.  Apricot dumplings are definitely the way to go.

This dish is very popular throughout Germany and is known as Aprikosenknodel or Marillenknodel.  They both mean apricot dumplings.  No wonder they are popular with their creamy texture and the fact that apricots become even sweeter when cooked.  I don’t love all cooked fruit but apricots are on the top of my list.  If you never got to travel to Germany this recipe is a must-make for you.  You don’t want to miss out on trying these at least once in your life.

To make this apricot dumpling recipe you will need very soft, ripe apricots.  Hard apricots will not become soft during cooking and will not have the right consistency and flavor.  So be patient and allow your apricots to ripen.  You will also need potatoes, flour, salt, powdered sugar, bread crumbs, butter, sugar, and optional but highly recommended cinnamon.

Wash and dry your apricots.

To make the potato dumpling dough you will first boil and mash your potatoes, preferably with a potato ricer.   Then add flour until you get a soft dough.  Roll it out a little into a circle about 1/2 inch thick and a circumference large enough to encase your apricot.  Place your apricot in the middle and press the dough around the apricot fully encasing it in the dough.  Make sure there is no opening in the dough because the apricot juice will all boil out 🙁Simmer the dumpling avoiding too much of a boil so that they do not fall apart.  When they are cooked they will tend to roll over on their own in the pot.

Then fry your breadcrumbs in butter with a little sugar.  Once they are golden brown add the drained dumplings and coat the exterior with the breadcrumbs.  Dust with powdered sugar and cinnamon and enjoy!  These are best eaten warm but can be reheated on the stove by frying in a little butter.

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Apricot Dumplings "Aprikosenknödel" Recipe BigOven - Save recipe or add to grocery list Yum
German apricot potato dumplings with buttered breadcrumbs, sugar, and cinnamon.
Course Desserts
Cuisine German
Prep Time 25 minutes
Cook Time 45 minutes
Passive Time 0 minutes
Servings
servings
Ingredients
Course Desserts
Cuisine German
Prep Time 25 minutes
Cook Time 45 minutes
Passive Time 0 minutes
Servings
servings
Ingredients
Instructions
  1. Mix the boiled and mashed potato with the salt and flour to form a soft dough.
  2. Roll it out a little into a circle about 1/2 inch thick and a circumference large enough to encase your apricot. Place your apricot in the middle and press the dough around the apricot fully encasing it in the dough.
  3. Bring a large pot of water to boil reduce the heat to medium and carefully place your dumplings in the water. If it is still boiling remove it from heat and then return to maintain a low simmer. Simmer for 15 minutes till the dumplings roll over on their own indicating they are ready. Drain.
  4. Fry your breadcrumbs with sugar in the butter on medium to medium low heat till they are golden. Add your drained dumplings. Roll them in the breadcrumbs to coat them. Plate them and sprinkle with powdered sugar and optional cinnamon.
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