Wachauer Marillenknödel

Knödel is a dumpling, which is extremely popular is Austrian cuisine.  The Knödel can be stuffeed with a varity of things.  In this case it is stuffed with Apricots or in Austria, marillen.  There is a region of Austria which is known for their apricots, Wachu, which is along the river Danube not far from Vienna.  This dessert of a dumpling stuffed with apricots is from Wachu.

The first step is to make the dumpling dough and then roll it into a ball.

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Roll out the dough.

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My rolling skills are still to be desired.  Cut the dough around the apricot

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The apricots are to be cut in half and a sugar cubed placed in the middle.

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Top with the other half of the apricot and roll the dough around it.  Then boil the dumplings.

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Roll the hot dumplings in buttered bread crumbs.

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And we have a sweet and simple dessert!

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Yum!!!  The butter on the bread crumbs melts with the sour taste of the dumpling and the sweetness of the apricot.  It is a savory fruity dessert.  I eat a bite of dessert and sing Happy Birthday to me!


 

Recipes

Wachauer Marillenknödel

Original Recipe can be found here

  • 8 oz quark
  • 7 1/4 flour
  • 4 tablespoons butter, at room temperature
  • 1/4 teaspoon vanilla
  • 3 tablespoon sugar
  • 1 egg
  • A pinch of salt
  • Approx. 10 small apricots
  • Approx. 10 sugar cubes
  • 1 cup breadcrumbs
  • 2 tablespoon butter
  • dash Cinnamon powder
  • Icing sugar

 

1. Mix the softened butter with the vanilla, sugar and a small pinch of salt until creamed through.  Stir in the egg with the quark and flour and work into a malleable dough (kneed for 10 minutes).   Form into a ball, wrap in film and leave in a cool place to rest for approx. 30 minutes.

2. Remove the seeds from the apricots and place a sugar cube in their place.

3. On a floured work surface shape the dough into a roll of approx. 5 cm thickness.  Cut off slices and gently press these flat between the hands.  Place the apricot into the dough, press the dough around it and seal well.  Apply some flour to the hands, form dumplings and place on a similarly-floured board.

4. Bring a generous amount of slightly-salted water to the boil in a large saucepan.  Turn down the heat, place the apricot dumplings in the water and allow to simmer gently for 10–13 minutes.  Stir carefully from time to time to prevent the dumplings from sticking to one another.

5. For the garnish, melt the butter in a pan.  Add the breadcrumbs, flavor with cinnamon and fry until golden yellow in color. Towards the end, add a generous quantity of sugar.  Carefully remove the cooked dumplings and roll in the prepared sugared breadcrumbs.  Arrange and dust with icing sugar.

 

 

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