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Austrian Apricot Dumplings Recipe

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4.2 from 7 reviews

These Austrian Apricot Dumplings are a delightful traditional dessert featuring soft dough wrapped around fresh apricots with a sweet sugar center. Boiled until tender and then coated in golden toasted breadcrumbs with cinnamon and sugar, these dumplings offer a perfect balance of fruity sweetness and a comforting, slightly crunchy coating. Ideal for a cozy treat or an impressive homemade dish, they are dusted with powdered sugar for a finishing touch.

  • Total Time: 1 hour
  • Yield: 8 dumplings

Ingredients

Dough

  • 250 g (8.8 oz / about 1 cup) farmer’s cheese
  • 1 large egg
  • 3.75 tablespoons (45 g) wheat semolina
  • 3 tablespoons (15 g) dry, fine bread crumbs
  • 1/3 cup (45 g) all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon fine salt

Filling

  • 8 small apricots
  • 8 sugar cubes (or about 1/2 teaspoon granulated sugar per apricot if sugar cubes unavailable)

Toasted Breadcrumbs

  • 1.5 tablespoons (20 g) unsalted butter
  • 3/4 cup (60 g) dry, fine bread crumbs
  • 1 tablespoon sugar
  • Pinch of cinnamon (optional)

Finishing

  • Powdered sugar for dusting

Instructions

  1. Prepare Dough: Mix all dough ingredients with a fork until smooth. The batter will be soft but firm up after chilling. Cover and chill in the fridge for at least 30 minutes, preferably an hour or longer, for easier handling.
  2. Prep Apricots: Wash and dry apricots. Pit by pushing out the stone using the back of a cooking spoon or slice halfway open with a knife. Replace the pit with a sugar cube for a syrupy center, or sprinkle about 1/2 teaspoon granulated sugar if sugar cubes aren’t available (cut apricots open if using granulated sugar).
  3. Shape Dumplings: Divide dough into 8 equal portions (7 if apricots are large). On a well-floured surface, flatten each dough portion, place apricot with sugar cube in the center, then wrap dough completely to seal and form a ball. Use a wet finger to moisten edges if dough doesn’t stick well. Ensure no air is trapped inside to prevent floating during cooking.
  4. Cook Dumplings: Bring a large pot of water to boil, then reduce heat to a simmer. Carefully drop dumplings into simmering water and cook for about 15 minutes until they float, indicating they are cooked through.
  5. Prepare Toasted Breadcrumbs: While dumplings cook, melt butter in a large frying pan over medium heat. Add breadcrumbs, sugar, and cinnamon if using. Stir frequently and toast until golden brown, careful not to burn.
  6. Coat Dumplings: Remove cooked dumplings with a slotted spoon and roll in the toasted breadcrumb mixture until evenly coated.
  7. Serve: Dust dumplings generously with powdered sugar. Serve warm and enjoy this traditional Austrian dessert.

Notes

  • Dumplings can be frozen after shaping and before cooking. Freeze on a tray, then transfer to a bag or container to store.
  • If some dumplings float immediately, it’s usually due to trapped air; they’re still edible but sinking dumplings cook better and hold their shape.
  • If you do not have farmer’s cheese, substitute with well-drained ricotta or quark cheese.
  • For a less sweet version, omit sugar cubes and sugar in the breadcrumbs, dust with powdered sugar as desired.
  • Use fine breadcrumbs for a smoother coating in toasted crumb topping.
  • Author: Amelia
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Austrian

Find it online: https://recipesvibe.com/austrian-apricot-dumplings-recipe/