Apricot Dumplings
Apricot Dumplings

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, apricot dumplings. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Traditional Austrian apricot dumplings are a well-loved summer dish during apricot season. In Austria, we eat apricot dumplings as a main dish for lunch or as a dessert. Wrap the dough around to the apricot to form a perfect dumpling. Lay the bread crumbs out on a sheet pan or plate and roll the apricot dumplings in the browned crumbs to coat evenly.

Apricot Dumplings is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Apricot Dumplings is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook apricot dumplings using 16 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Apricot Dumplings:
  1. Take Dough
  2. Take 500 g quark (soft cooking cheese)
  3. Prepare 500 g flour (coarse grained)
  4. Prepare 2 eggs
  5. Make ready 2 tbsp sugar
  6. Take Dash salt
  7. Prepare Filling
  8. Take 20 apricots
  9. Get Garnish
  10. Prepare 450 hard cooking cheese (Tvarog/Tvaroh, see pictures)
  11. Make ready 600 ml whipping cream
  12. Make ready 7 tsp Cocoa powder
  13. Take 7 tsp Icing sugar
  14. Get 175 g butter (unsalted)
  15. Take To prevent dumplings from sticking
  16. Prepare 100 g flour

Marillen means apricots in the German language, while Knödel means round-shaped dumplings. These apricot dumplings are a sweet treat that you can serve as a main or a dessert. Try your hand at these traditional apricot dumplings, as made in the Lower Austrian Wachau Valley. The mild climate and fertile soil of the Wachau Valley not only produce outstanding white wines; they are also perfect for fruit-growing.

Instructions to make Apricot Dumplings:
  1. Wash, split in half and deseed all the apricots
  2. Mix all the dough ingredients (quark, flour, sugar, eggs, salt) with your hands until doesn't stick to the bowl walls. Add more flour to make it stick less.
  3. Dust a flat surface with flour so that dumplings don't stick to it.
  4. Put some extra flour (about half a cup) in a small bowl.
  5. Dust the whole doug piece with more flour and take a piece. Then with your fingers, make it roughly round, flat and thin. Put the dough in the small bowl to get more floury if it starts to stick to your fingers. You may need to wash you hands after a couple of dumplings anyway.
  6. Put half an apricot in the middle and wrap it.
  7. When you have about half of the apricots wrapped, put 2-3l of water to boil. Once boiling, reduce to medium heat.
  8. Put a few dumpling in the water so they don't touch.
  9. Gently move them right after you put them in the water so they don't stick to the bottom. Then you can leave them.
  10. Once they float to the surface, they are done. You can move them to a large bowl and put more in the pot.
  11. To garnish the dumpling, prepare the hard cooking cheese. You can find one in International shops as Tvarog/Tvaroh, in soft plastic. Go for the red ones (whole fat) - tłuty/plnotučný. You should be able to take it apart by hand into large grains like on the picture. It can also be so hard, that you'll be able to grate it. Unfortunately the soft cheese (quark) has the same name but it usually sold in hard platic containers.
  12. Melt butter, 25g per portion.
  13. Cut the dumpling in quaters with a knife or a tablespoon.
  14. First, garnish with 62g of the hard cooking cheese.
  15. Then dust with 1 tsp of cocoa powder, 1 tsp of icing sugar, 25g of butter and 86g of whipping cream.
  16. You can freeze these dumplings and reheat at any time. They last for ages.

Try your hand at these traditional apricot dumplings, as made in the Lower Austrian Wachau Valley. The mild climate and fertile soil of the Wachau Valley not only produce outstanding white wines; they are also perfect for fruit-growing. Marillenknödel are sweet dessert dumplings prepared with a choux dough. The stove cooked choux dough is wrapped around a fresh apricot half and sealed to create a round dumpling. The dumpling is then cooked in water before being cooked with butter and bread crumbs in a pan.

So that is going to wrap this up for this exceptional food apricot dumplings recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!