Marillenknödel (Austrian Apricot Dumplings)
Austrian dumplings with a world soul—and a center that melts like love. If pierogi are Poland’s soft-spoken lullaby and ravioli Italy’s Sunday sonnet, Marillenknödel is Austria’s quiet poem—written in stone fruit, sugar, and steam.
Ingredients
Method
Prepare the dough of belonging. Mix quark (or ricotta), melted butter, egg, flour, and salt until soft and cohesive. Wrap and chill 30 minutes.
Scent the fruit. Wash and dry apricots. Slice just enough to remove the pit, then tuck a sugar cube inside (roll it in brandy or almond extract for depth, if you like).
Encase in kindness. Divide dough into 8 pieces, flatten into rounds, wrap each apricot, seal, then roll into smooth spheres.
Simmer with patience. Bring a large pot of salted water to a bare simmer. Cook dumplings 12–15 minutes; after they float, give them a minute longer.
Finish with flourish. Toast breadcrumbs in butter until golden; stir in sugar and a pinch of cinnamon. Roll dumplings to coat.
Serve as an offering. Plate warm, dust with powdered sugar, and garnish with mint or lavender if the day calls for poetry.
Soft. Glowing. Borderless. There’s something profoundly comforting about fruit wrapped in dough—every culture knows this joy.
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