BLUE WINDOW | Food Travels in the Alps | Marillenknödelen (apricot dumplings)


Apricots are one of Austria’s valley crops. Like the Swiss they make them into brandy, but unlike the Swiss they use them in cakes (sachertorte) and in dumplings (knödelen), turning a dish that can be ordinary into something extraordinary. Like this one.

  • 500 g floury potatoes, boiled or baked whole, peel, sieved
  • 125 g white wheat flour
  • 1 egg
  • 15 g cream
  • 10 g butter
  • Salt, pinch
  • Apricots, stoned
  • Sugar cubes
  • Icing sugar
  • Poppy seeds, ground

Combine flour with butter, cream, egg and salt to make a loose pastry dough. On a clean floured work surface roll out to a thickness of 5 mm. Cut into 12 cm squares. Replace the stone in the apricot with a sugar cube. Wrap pastry square around the apricot, seal. Boil a pot of salted water, simmer dumplings for about 10 minutes. Roll in poppy seeds and icing sugar.